Rolled Baklava

Rolled Baklava

Ingredients:
1 pound filo dough, thawed
1 cup vegetable oil

Directions:
Nut Filling
Syrup
Spread out 1 sheet of filo dough. Dab or lightly brush with oil. Over this, evenly place a second sheet of
filo. Brush sheet with oil and lightly sprinkle with Nut Filling. Place a third sheet of filo over this, brush
with oil and sprinkle with more Nut Filling. Roll up tightly (the 3 sheets together) jelly−roll fashion.
Slice diagonally into 1−inch pieces. Place on a lightly greased baking sheet. Repeat until all filo dough
and filling are used. Bake in preheated 350 degree oven 20 minutes or until light golden. Cool.
Freeze at this point, if desired. When ready to serve, prepare Syrup, cool and pour over individual
pieces. Serve in paper candy cups.
Makes about 4 to 5 dozen.
NUT FILLING: In a medium bowl, combine 5 cups almonds OR pecans, chopped fine in food
processor, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves (optional) and 1/2 cup
toasted sesame seeds (optional). Mix well.
SYRUP: In a saucepan, combine 1 1/2 cups sugar, 1 1/2 cups honey and 1 cup water. Heat to boiling
and cook until sticky, about 5 to 8 minutes, until syrup coats the back of a spoon. Do not overcook.
Rolled Baklava 73
Skorthalia (Garlic Sauce)
3 slices white bread, crusts removed
Cold water
3 large cloves garlic
Juice of 1/2 lemon or 2 tablespoons
white wine vinegar