Bite sized pistachio and walnut rolled baklava - Burma Baklawa

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds provide a similar crunch and flavor profile.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index.

Add 250 grams of sugar to a pot on medium-high heat.

Add 150 milliliters of room temperature water to the pot.

Add half a tablespoon of lemon juice to the pot.

Let the pot heat up undisturbed until it comes to a boil, removing any floating foam if necessary.

Check if the sugar has fully dissolved, swirling the pot if it hasn't.

Once dissolved, add a quarter of a teaspoon of cinnamon to the syrup.

Turn the heat down to low and let the syrup simmer for 10 minutes until it thickens slightly.

Remove from heat and let the syrup cool.

Add 250 grams of butter to a pot on high heat and melt it completely.

Let the melted butter boil for a minute or two to encourage fat separation.

Pour the butter out into a jug, avoiding the white milky solids at the bottom.

Let the melted butter sit for about half an hour, then pour it into another container to remove any further milk solids.

Chop 200 grams of walnuts into tiny pieces, aiming for a size similar to couscous grains.

Chop 100 grams of pistachios into small pieces, using a food processor if available.

Prepare about 500 grams of phyllo pastry, keeping it covered to prevent drying out.

Spread clarified butter on the base and walls of a 30 cm by 20 cm baking dish.

Cut the phyllo sheets in half to create two sheets of 25 cm length.

Brush one half sheet with clarified butter and layer the second half on top.

Brush the laminated sheet with butter and sprinkle on 2 to 3 teaspoons of the nut filling on the upper three-quarters of the sheet.

Place a rod at the bottom of the sheet and fold the phyllo over it, rolling it tightly to form a log.

Scrunch the rolled baklava to give it a ridged look, compressing it to about two-thirds of its original size.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens