Bite-Sized Rolled Baklava? The Bite-Sized Rolled Baklava recipe that’s in dozens of people’s cookbooks, and...
Ingredients
- 1 package of phyllo dough for baklava
- 500 grams of butter or margarine
- Antep pistachios or walnuts
- 3 cups of sugar
- 4 cups of water
- 1–2 drops of lemon juice
Preparation
- First, let’s prepare the syrup. Put the sugar and water in a deep pot and bring to a boil.
- Once it starts to boil, add the lemon juice. Boil for another minute or two, then set aside to cool.
- Melt the butter in a skillet and let it cool slightly. Take two sheets of phyllo dough and brush them with butter.
- Place two more sheets of phyllo dough on top and brush them with oil as well. (Be sure to oil the edges of the phyllo sheets thoroughly so they don’t break when rolling.)
- Sprinkle coarsely ground Antep pistachios evenly over the top. Roll it up, starting from the short edge of the phyllo sheet.
- After rolling all the phyllo sheets in the same way and arranging them on the baking sheet, pour the remaining oil over them.
- Cut the baklava into slices about three fingers wide.
- Bake in an oven preheated to 180 degrees until golden brown—about 25 minutes.
- Pour the cold syrup over the baklava once it has cooled slightly, then let it rest for 2–3 hours.
- Serve sprinkled with ground Antep pistachios.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 40 min
- Cooking: 25 min
- Servings: 11
- Published: 08.08.2026
Recipe Images
Recipe Author
Buse Ergin
12 recipes
