Baklavadakia (Mini Baklava Rolls) Recipe by Vasw
Cooking Instructions 1 First, prepare the syrup. In a pot, combine all the syrup ingredients except the honey and boil for 10 minutes. Add the honey at the end, stir, then remove from heat and let the syrup cool completely. (You can make the syrup a day ahead.) 2 Coarsely chop the walnuts and mix them with the remaining filling ingredients, except for the butter and phyllo dough. 3 Melt the butter and get ready to assemble the rolls. 4 Lay two sheets of phyllo dough on your work surface, one on top of the other, brushing each with melted butter. Sprinkle a generous tablespoon of the filling along one edge, roll up once, fold in the sides, then continue rolling tightly into a log. Place the roll in a buttered baking pan. 5 Repeat the process with the remaining phyllo and filling to make more rolls. Arrange the rolls close together in the pan so there are no gaps. 6 Brush the tops with more melted butter, cut into your desired serving pieces, and bake in a preheated conventional oven at 350°F (180°C) until golden brown. 7 If you have leftover filling, store it in a glass jar for use in other desserts like loukoumades or melomakarona, or use more phyllo to make extra baklavadakia or kataifi rolls. 8 Pour all the syrup over the rolls, even if it seems like a lot—it should almost cover them. Let them soak overnight to absorb the syrup. 1 First, prepare the syrup. In a pot, combine all the syrup ingredients except the honey and boil for 10 minutes. Add the honey at the end, stir, then remove from heat and let the syrup cool completely. (You can make the syrup a day ahead.) 1 First, prepare the syrup. In a pot, combine all the syrup ingredients except the honey and boil for 10 minutes. Add the honey at the end, stir, then remove from heat and let the syrup cool completely. (You can make the syrup a day ahead.) 2 Coarsely chop the walnuts and mix them with the remaining filling ingredients, except for the butter and phyllo dough. 2 Coarsely chop the walnuts and mix them with the remaining filling ingredients, except for the butter and phyllo dough. 3 Melt the butter and get ready to assemble the rolls. 3 Melt the butter and get ready to assemble the rolls. 4 Lay two sheets of phyllo dough on your work surface, one on top of the other, brushing each with melted butter. Sprinkle a generous tablespoon of the filling along one edge, roll up once, fold in the sides, then continue rolling tightly into a log. Place the roll in a buttered baking pan. 4 Lay two sheets of phyllo dough on your work surface, one on top of the other, brushing each with melted butter. Sprinkle a generous tablespoon of the filling along one edge, roll up once, fold in the sides, then continue rolling tightly into a log. Place the roll in a buttered baking pan. 5 Repeat the process with the remaining phyllo and filling to make more rolls. Arrange the rolls close together in the pan so there are no gaps. 5 Repeat the process with the remaining phyllo and filling to make more rolls. Arrange the rolls close together in the pan so there are no gaps. 6 Brush the tops with more melted butter, cut into your desired serving pieces, and bake in a preheated conventional oven at 350°F (180°C) until golden brown. 6 Brush the tops with more melted butter, cut into your desired serving pieces, and bake in a preheated conventional oven at 350°F (180°C) until golden brown. 7 If you have leftover filling, store it in a glass jar for use in other desserts like loukoumades or melomakarona, or use more phyllo to make extra baklavadakia or kataifi rolls. 7 If you have leftover filling, store it in a glass jar for use in other desserts like loukoumades or melomakarona, or use more phyllo to make extra baklavadakia or kataifi rolls. 8 Pour all the syrup over the rolls, even if it seems like a lot—it should almost cover them. Let them soak overnight to absorb the syrup. 8 Pour all the syrup over the rolls, even if it seems like a lot—it should almost cover them. Let them soak overnight to absorb the syrup. 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