Rolled baklava

published on 9 September, 2018 at 16:00
Ingredients:
For the syrup:
500 g (1 pound) sugar;
1 ¼ cup water;
4-6 cloves;
1 cinnamon stick;
1 lemon (zest);
1 tbsp lemon juice.
For the baklava:
300 g (10 oz) butter, melted;
2 packs (12 sheets) phyllo dough;
100 g (3 oz) almonds;
100 g (3 oz) pistachios;
100 g (3 oz) walnuts.

Instructions
Combine ingredients for the syrup in one deep pan and let the boil until sugar dissolved. Leave the syrup to cool down completely.
Blend nuts together.
Drizzle one sheet of the dough with melted butter, cover with another sheet and drizzle more butter on top. Sprinkle surface with nut mixture and place wooden stick in the middle of the dough sheet.
Fold sheet in half and roll. Press the dough from both sides moving to the center and remove the stick.
Place one baklava roll in a baking pan, brush with more butter and repeat until the pan is filled completely. Brush leftover butter on top and bake baklava rolls at 320F/160C (Fan) for 70 minutes.
Pour cold syrup over hot baklava rolls and let it set for 30 minutes before serving.
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