Wrap Baklava: baklava is a rich, sweet dessert pastry that holds a special place in Middle Eastern and Mediterranean cuisines. With layers of flaky, paper-thin phyllo dough, generously buttered and filled with a mixture of nuts, baklava is a true delight that combines both texture and taste in a harmonious way. The dessert is then soaked in a fragrant syrup, making each bite a perfect balance of crispness and sweetness. Though it might seem complex, making baklava at home is a rewarding experience that allows you to enjoy this traditional treat fresh from the oven.
Fabulous Flavour Wrapped Baklava
Wrap baklava a variation where the phyllo dough is rolled with the filling rather than layered, adds a unique twist to this beloved dessert. The rolls are tightly packed and baked to a golden perfection, absorbing the syrup beautifully once they are out of the oven. The process might look intricate, but with a bit of patience and the right ingredients, you can create this delicious treat in your own kitchen.
Rolled Baklava Recipe
The following recipe guides you through making Wrap Baklava step by step. You’ll need a few essential ingredients: phyllo dough, finely chopped walnuts, butter or margarine, and a syrup made from sugar, water, and lemon juice. The key to success is in the preparation and handling of the phyllo dough, which should be kept moist under a damp cloth to prevent drying out. Once you get the hang of it, the assembly and baking process becomes quite straightforward.
By the end of this recipe, you’ll have a tray of golden, crispy Sarma Baklava that’s sure to impress your family and friends. Whether you serve it as a special dessert during festive occasions or as a sweet treat to enjoy with tea, Sarma Baklava is guaranteed to be a hit.
Wrap Baklava Recipe
Ingredients
1 to 1.5 cups finely chopped walnuts
1 package (250 grams) margarine or butter
Thin rolling pin
For the Syrup
4 cups sugar
4 cups water
1 kg phyllo dough
1 teaspoon lemon juice
Wrap Baklava Instructions
Prepare the Phyllo Dough: Open the phyllo dough package and immediately cover the sheets with a damp kitchen towel to keep them from drying out.
Melt the Butter: Melt the butter or margarine in a small saucepan over low heat.
Assemble the Baklava: Take one sheet of phyllo dough, brush it with melted butter, and layer another sheet on top, also brushing it with butter.
Add the Filling: Sprinkle finely chopped walnuts along the short edge of the phyllo dough.
Roll the Dough: Using a thin rolling pin, roll the phyllo dough tightly from the walnut-filled edge to the opposite edge.
Shape the Rolls: Scrunch the roll slightly along the rolling pin to create a ruffled effect, then slide it off the pin and place it into a baking dish.
Repeat the Process: Continue this process with the remaining phyllo sheets and walnuts, arranging the rolls snugly in the baking dish.
Bake the Baklava: Pour any remaining melted butter over the assembled rolls and bake in a preheated oven at 170°C (338°F) until golden brown, approximately 30-35 minutes.
Prepare the Syrup: While the baklava is baking, combine the sugar, water, and lemon juice in a saucepan. Bring to a boil, then reduce to a simmer for about 10 minutes.
Soak the Baklava: Once the baklava has cooled, pour the hot syrup evenly over the top.
Serve: Allow the baklava to absorb the syrup before serving. Enjoy your homemade Sarma Baklava!