Baclava Phyllo Rolls

INGREDIENTS

1 Box Phyllo Pastry
1 Cup ghee (Clarified butter) ( melted
500grams chopped pecan nuts or almonds or mixed
almonds+pista (pistachio nuts)
½ Castor sugar
2 tablespoon cinnamon powder

Syrup
2 Cup sugar
2 Cup water
½ Cup Golden Syrup
¼ Teaspoon tartaric acid
Rose water

METHOD

Method to layer Baclava
Unroll phyllo pastry, Grease a pyrex pan approx size
(34*26 cm)
Cut pastry ½ in width use one portion of the divided
pastry and
layer into pyrex pan. Spread nut mixture( including
cinnamon and sugar ) over phullo sheets in
pyrex. Take remaining portion of pastry and cover
nuts. Holding
down phyllo sheets, take a sharp knife and cut
diamonds or
squares. Cut through to bottom sheets. Pour melted
ghee (Clarified butter) in Slits
and top sheets of phyllo. Bake at 180cfor +/- 1hour
thereafter
reduce heat to 100c for ½ hour or until golden
brown. Remove
from oven and pour cold syrup oven hot baclara-
Allow to set for
+/- ½ day.

Variation- Phyllo Rolls.
Divide one phyllo sheet into 3. Take one portion,
and spoon +/- 2
teaspoon of filling along the width – fold sides over,
roll up
like for spring rolls- place in greased pyrex, pour
melted ghee (Clarified butter)
over rolls bake on 180c until golden- remove from
oven, pour cold
syrup over hot phyllo rolls and decorate. Allow to
set.

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