Baklava rolls

rolls Ingredients:

  • 8 sheets of bark baklava 
  • 80g walnuts 
  • 80g roasted almonds 
  • 100g white chocolate 
  • 50g butter


  • Walnuts and almonds coarsely Mince knife (or chopping or istucati in tees). Chocolate, cut into cubes and mix with nuts and almonds. Melt the butter.
  • Each choir divided into 4 parts.
  • Take one part, brush coated with butter, put the second part of the crust over, smeared with butter again. On the shorter edge put stuffing of walnuts, almonds and chocolate, by 1 full teaspoon. Bend the ends of long pages about 1cm inwards and roll rolls. Arrange in a buttered baking sheet, so that the side where the connection lies at the bottom. Surface coated with butter rolls.
  • Bake at 180 degrees until rolls not golden. Remove from the oven and leave to cool.

Ingredients for syrup: 

  • 330g sugar
  • 180ml water
  • 4-5 cardamom seeds
  • 2 tablespoons lemon juice


  1. In sauce pan pour water and sugar. Put on a low heat and allow to dissolve the sugar, then add the cardamom seeds (slightly open them for a stronger flavor) and reinforce fire on Maximum. When reduced to the boil and cook for a mean temperature of about 5 minutes or until the syrup starts to thicken slightly. Lastly add 2 tablespoons of lemon juice. Pour over cold rolls. Leave to rest and absorb the syrup, preferably overnight.


1 comment:

  1. can you please put your recipes in weights we Americans can understand.....lovely recipe but cant figure the weights out


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