Burma Baklava (Baklava Rolls) Recipe

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Burma Baklava (Baklava Rolls) Recipe

Burma Baklava made with phyllo dough, chopped walnuts, and cinnamon, rolled into logs and baked until crisp. Finished with orange blossom syrup.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: Lebanese, Mediterranean, Middle Eastern

Servings: servings

Author: Yumna Jawad

Equipment

Ingredients

For the Simple Syrup

½ cup granulated sugar
⅓ cup water
2 teaspoons lemon juice
2 teaspoons orange blossom water

For the Sugared Nuts

4 cups walnuts finely chopped
¾ cup granulated sugar
2 teaspoons cinnamon

For Layering

½ pound box of phyllo 9"x14" sheets, room temperature (about 20 sheets)
¾ cup ghee melted, plus more if needed
2 tablespoons crushed pistachios

US Customary - Metric

Instructions

In a small saucepan, combine the sugar and water and bring to a boil. Reduce the heat to low and simmer for 5–7 minutes until slightly thickened. Stir in the lemon juice and orange blossom water. Remove from the heat and allow the syrup to cool completely.
In a large bowl, combine the walnuts, sugar, and cinnamon until well combined.
Preheat the oven to 350°F. Brush the bottom of a 9x13 pan with melted ghee.
Unroll the phyllo dough and cover it with a lightly damp towel to prevent drying. Place one sheet on a clean work surface and lightly brush with melted ghee.
Sprinkle about 3 tablespoons of the walnut mixture evenly over the sheet, leaving about 3 inches at the top edge and ½ inch on the sides. Fold up the bottom edge by about 1 inch, then roll tightly into a log.
Place the roll seam-side down on the bottom left long-edge of the prepared pan and crinkle so the log reaches about half the length of the pan. Repeat with the remaining phyllo sheets and filling, making two rows of 10. Gently push the ends of each roll inward to create a crinkled effect. Cut each roll into thirds.
Brush the tops of all the rolls generously with the remaining melted ghee. Bake for 35–40 minutes, or until deeply golden and crisp.
Remove the rolls from the oven and immediately pour the cooled syrup evenly over them. Top with crushed pistachios down the center of each row of rolls. Let rest for 1–2 hours to allow the syrup to fully absorb, then serve.

Notes

My Top Tip: Don't forget to thaw the phyllo. I recommend thawing it in the fridge overnight, then setting it out at room temperature 30 minutes before you're ready to start baking.

Storage: Store the Burma baklava in an airtight container at room temperature for up to 7 days. This keeps the texture crispy.

Freezing: Wrap each log tightly in plastic wrap, then place them in a freezer-safe bag. They'll last in the freezer for up to 3 months. Thaw at room temperature or overnight in the fridge, then re-crisp in the oven. The Burma baklava may lose some of its crispy texture, but it'll still taste amazing!

Nutrition

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