"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Baklava Rolls Recipe

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This recipe for Baklava Rolls is from Liz & Chris' Kitchen , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!




1/2 lb mixed nuts (Walnuts, pecans, pistachios, almonds finely chopped)
2 1/2 tablespoons sugar
1/2 teaspoon Cinnamon
1 lb phyllo dough (allow to thaw in refrigerator overnight. bring to room temp before using and keep covered)
3/4 lb Unsalted Butter, melted
1 cup dried fruit, small dice (optional)


1 1/2 cup water
1 cinnamon stick
1 1/2 cup sugar
2 teaspoon lemon juice
1/2 cup honey

Heat Oven to 350 degrees
1) Mix first three ingredients together for filling.
2) Combine syrup ingredients and cook until sugar dissolves and mixture turns syrupy. Set aside to cool.
3) Remove cinnamon stick before using
4) Unfold Phyllo. Using a sharp knife, carefully cut phyllo sheets crosswise, into thirds.
5) Cover phyllo not being used with a barely damp towel
6) Using two pieces of phyllo - phyllo sheets are so thin they must be doubled and keeping narrow ends towards you, brush with butter.
7) Place 1 to 1 1/2 teaspoons filling 1/4 inch from end nearest you, to within 1/4 inch of slices
8) Fold long sides in 1/4 inch. Fold over bottom to cover filling. Place a clean wooden spoon on top of fold and roll into a cigar like cylinder. Push both ends toward center and remove spoon.
9) Place roll on cookie sheet and generously brush with butter. Repeat with remaining filling and phyllo.
10) Bake 24 minutes or until golden brown
11) Dip hot roll into cooled syrup - kitchen tongs work well for this.
12) Place onto a platter to cool
13) Cover and refrigerate
14) Can be frozen




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