Rolled Baklava with Syrup and Nuts
Ingredients
- 3.5 cups sugar
- 3.5 cups water
- 1 slice lemon
- 20 sheets phyllo dough
- 180g butter or margarine
- 1/2 cup vegetable oil
- 1 bowl walnuts, hazelnuts, or pistachios
Preparation
Combine sugar and water in a pot, add a few drops of lemon juice, stir, include one slice of lemon, and boil for 15 minutes then set aside to cool.
Melt the butter or margarine and mix in the vegetable oil.
Stack two sheets of phyllo dough and brush the top completely with the oil mixture.
Fill the short side of the phyllo dough with the nut mixture and roll it up without folding the edges.
Arrange all the rolls in a baking dish or tray and brush the remaining oil mixture over them using a brush.
Slice the rolls and bake in a 180-degree oven until the tops are golden brown.
Remove from the oven, wait 3-4 minutes, then pour the cooled syrup over the baklava, let it rest for at least two hours, and serve decorated as desired.
Tips
Cover unused phyllo dough with a cloth to prevent it from drying out.
