Name: Baklava Rolls
Prep time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Greek
Ingredients: 2 ts Lemon juice; 1 1/2 c Sugar; 1 lb Phyllo Dough; 1 1/2 c Water; 1/2 lb Walnuts, finely chopped; 2 1/2 tb Sugar; 3/4 lb Unsalted Butter, melted; 1/2 c Honey; 1/2 ts Cinnamon; 1 Cinnamon; 1/8 ts Ground cloves; Syrup:

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INGREDIENTS

2 ts Lemon juice
1 1/2 c Sugar
1 lb Phyllo Dough
1 1/2 c Water
1/2 lb Walnuts, finely chopped
2 1/2 tb Sugar
3/4 lb Unsalted Butter, melted
1/2 c Honey
1/2 ts Cinnamon
1 Cinnamon
1/8 ts Ground cloves
Syrup:

Servings

INSTRUCTIONS

Heat oven to 350 degrees. Mix first four ingredients together for filling. Combine syrup ingredients and cook until sugar dissolves and mixture turns syrupy. Set aside to cool. Remove cinnamon stick before using. To Assemble: Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets crosswise, into thirds. Cover phyllo not being used with a barely damp towel. Using two pieces of phyllo - phyllo sheets are so thin they must be doubled - and keeping narrow ends towards you, brush with butter. Place 1 to 1 1/2 teaspoons filling 1/4 inch from end nearest you, to within 1/4 inch of sides. Fold long sides in 1/4 inch. Fold over bottom to cover filling. Place a clean pencil on top of fold and roll into a cigar-like cylinder. Push both ends toward center and remove pencil. Place roll on cookie sheet and generously brush with butter. Repeat with remaining filling and phyllo. Bake 25 minutes or until golden brown. Dip hot rolls into cooled syrup - kitchen tongs work well for this. Place onto a platter to cool. Cover and refrigerate. Can be frozen. SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92

NOTES

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Baklava Rolls

2 ts Lemon juice 
1 1/2 c Sugar 
1 lb Phyllo Dough 
1 1/2 c Water 
1/2 lb Walnuts, finely chopped 
2 1/2 tb Sugar 
3/4 lb Unsalted Butter, melted 
1/2 c Honey 
1/2 ts Cinnamon 
1  Cinnamon 
1/8 ts Ground cloves 
  Syrup:

Heat oven to 350 degrees. Mix first four ingredients together for filling.  Combine syrup ingredients and cook until sugar dissolves and mixture turns  syrupy. Set aside to cool. Remove cinnamon stick before using.    To Assemble:    Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets crosswise,  into thirds. Cover phyllo not being used with a barely damp towel. Using  two pieces of phyllo - phyllo sheets are so thin they must be doubled - and  keeping narrow ends towards you, brush with butter. Place 1 to 1 1/2  teaspoons filling 1/4 inch from end nearest you, to within 1/4 inch of  sides. Fold long sides in 1/4 inch. Fold over bottom to cover filling.    Place a clean pencil on top of fold and roll into a cigar-like cylinder.    Push both ends toward center and remove pencil. Place roll on cookie sheet  and generously brush with butter. Repeat with remaining filling and phyllo.    Bake 25 minutes or until golden brown. Dip hot rolls into cooled syrup -  kitchen tongs work well for this. Place onto a platter to cool. Cover and  refrigerate. Can be frozen.    SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92

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Nutrition

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Serving Size: 1 Serving (383g)
Recipe Makes: 6 Servings

Calories: 1317
Calories from Fat: 454 (34%)

Amt Per Serving		% DV

	Total Fat 50.5g	67 %
	Saturated Fat 30.2g	151 %
	Monounsaturated Fat 14.3g
	Polyunsanturated Fat 2.4g
Cholesterol 121.9mg		38 %
Sodium 368.5mg		13 %
Potassium 88mg		2 %
Total Carbohydrate 217.5g		64 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 215.6g
Protein 5.9g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1317

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