Turkish Walnut Baklava Rolls

Instructions

1. 1

   Prepare the syrup: In a small saucepan, combine the granulated sugar, honey, and water. Bring to a gentle boil over medium heat, stirring until the sugar dissolves.

2. 2

   Reduce the heat and simmer the syrup for 6–8 minutes, until slightly thickened. Stir in the lemon juice and orange blossom water, then remove from the heat and let it cool completely.

3. 3

   Preheat the oven to 180°C / 350°F. Lightly butter a small baking dish using a little of the melted butter.

4. 4

   Lay one sheet of phyllo dough on a clean work surface and brush it lightly with melted butter. Place another sheet on top and brush again with butter.

5. 5

   Sprinkle a thin, even layer of finely chopped walnuts over the buttered phyllo.

6. 6

   Starting from one short edge, roll the phyllo tightly into a log. For a traditional rolled shape, roll it around a thin dowel or skewer, then gently scrunch the roll from both ends before sliding it off.

7. 7

   Place the roll seam-side down in the prepared baking dish. Repeat with the remaining phyllo, butter, and walnuts.

8. 8

   Brush the tops of the baklava rolls generously with the remaining melted butter.

9. 9

   Bake for 25–30 minutes, or until the rolls are crisp, flaky, and deep golden brown.

10. 10

    Remove the baklava rolls from the oven and immediately pour the cooled syrup evenly over the hot rolls.

11. 11

    Let the baklava rest for at least 1 hour so the syrup is absorbed and the rolls become glossy and sweet.

12. 12

    Serve at room temperature, optionally garnished with a little extra chopped walnut if desired.