Baklava, the delicate pastry beloved worldwide, has roots stretching back to the ancient Assyrian civilization around the 8th century BCE. Originally crafted with layers of bread dough, nuts, and honey, this early version of the dessert laid the foundation for a culinary journey across the Middle East and Mediterranean. Each culture along the way added its own distinctive touches, shaping baklava into the iconic treat we know today.
The Ottoman Empire is widely credited with perfecting baklava, elevating it to a symbol of luxury and refinement. It became a hallmark of Turkish cuisine, often gracing the tables of royalty and the wealthy. This association with opulence solidified baklava’s reputation as a dessert fit for the finest occasions.
What sets baklava apart is its intricate preparation. Traditional recipes call for up to 40 thin layers of phyllo dough, each painstakingly brushed with butter and layered with a mixture of finely chopped nuts. This labor-intensive process showcases the dedication and craftsmanship of baklava bakers, whose skill ensures the pastry’s characteristic flakiness and rich flavor.
Regional variations of baklava highlight its versatility and widespread appeal. Different cultures use a variety of nuts, including walnuts, almonds, and hazelnuts, while flavorings like rose water, orange blossom water, or cinnamon provide unique twists.
In Greece, baklava is often infused with cloves and cinnamon, then soaked in a honey syrup brightened with lemon. Lebanese versions, by contrast, may incorporate a hint of orange blossom water, offering a fragrant and aromatic profile. Each version celebrates the shared heritage of baklava while embracing local flavors and traditions.
Modern recipes, like Baklava Pastry Rolls, blend the rich history of this dessert with contemporary convenience, making it accessible to home bakers. These simplified techniques ensure that the timeless flavors and textures of baklava continue to enchant palates around the world.
Yield: 12 rolls
Equipment:
9×11 Baking Sheet
Parchment Paper
Saucepan
Prep Time: 20 minutes
Bake Time: 33-35 minutes
Ingredients:
- 2 sheet of puff pastry
- ¾ cup roasted pistachios, finely diced
- ¼ cup white granulated sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
- ⅓ cup unsalted butter, softened
- ¼ cup honey
- 1 egg, for egg wash
- Honey Syrup
- ¼ cup water
- ¼ cup honey
- 2 tablespoons brown sugar
- ½ teaspoon allspice
- 1 tablespoon lemon juice
Directions:
Remove the pastry dough from the freezer the night before and place in the fridge. It needs to be soft but still cold when adding the filling. If making the same dough, allow the dough to thaw at room temperature for 1 hour. Then place in the refrigerator for one hour to become cold again.
Preheat the oven to 375 degrees Fahrenheit. Place a parchment paper sheet on a baking sheet and set aside.
In a mixing bowl add the finely chopped pistachios and sugar. Stir together. Then add the softened butter, cinnamon, and ground cloves. Mix the mixture until everything is combined and a thick paste forms.
Take the puff pastry out of the fridge and lay it on a clean, floured surface.
Place the pistachio filling in the center of the pastry sheet with about an inch on the top and bottom left uncovered. Spread out evenly
Drizzle the honey on top of the filling evenly. Place the second pastry sheet on top and press down, making sure the unfilled portions seal the pastry together.
Use a pizza cutter to cut long 1 inch width slices of the pastry dough. Take each long slice and twist to create a long rope and then roll into a swirl, tucking the end under the pastry swirl. Place on the prepared baking sheet. Repeat with the rest of the slices.
Whisk the egg in a small bowl and brush each pastry with the egg wash. Bake in the oven for 33 minutes until golden brown.
While these are baking, make the honey syrup.
In a saucepan, add the honey, syrup and brown sugar. Heat until the sugar dissolves and it begins boiling. Stir continuously for about 5 minutes.
Remove from the heat and add the lemon juice and allspice. Whisk together and let sit until the rolls are done baking.
Remove the baklava rolls from the oven and generously coat with the honey syrup. Passing over 3 times to allow the syrup to really soak into the pastry.
Let cool for a few minutes and then enjoy!
Notes:
- If the baklava rolls begin to brown too much before the 33 minutes are over, place a sheet of foil on top to ensure the inside of the pastry sheets cook thoroughly without over browning the tops.
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