Rolled Baklava Recipe

Toast the Nuts

Preheat the oven to 350°F (175°C). Spread the almonds and pistachios on a baking sheet and toast for about 10-12 minutes, or until they are golden brown and fragrant. Let them cool, then chop finely.

Mix the Filling

In a mixing bowl, combine the chopped almonds, pistachios, sugar, and ground cinnamon. Mix well and set aside.

Prepare the Dough

Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out. Melt the unsalted butter in a saucepan over low heat.

Layer the Phyllo

Take one sheet of phyllo dough and brush it lightly with melted butter. Place a second sheet on top and brush it again. Repeat this process for about 8 sheets to create a sturdy base.

Add the Filling

Spread a portion of the nut mixture evenly over the layered phyllo dough. Roll the dough tightly into a log shape. Repeat the process with the remaining phyllo and filling.

Cut the Baklava

Place the rolled baklava log on a greased baking sheet. Using a sharp knife, cut the log into bite-sized pieces, making sure to cut through the layers.

Bake the Baklava

Preheat your oven to 350°F (175°C). Bake the baklava for 30-35 minutes or until golden brown and crispy.

Make the Syrup

In a saucepan, combine water, sugar, honey, and vanilla extract. Bring to a boil over medium heat, then reduce to a simmer for about 10 minutes. Let it cool slightly.

Pour the Syrup

Once the baklava is baked, remove it from the oven and immediately pour the syrup evenly over the hot baklava. Allow it to soak for at least 2 hours before serving.