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Burma Baklava (Baklava Rolls) Recipe

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4.3 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 20 servings

Description

Burma Baklava, also known as Baklava Rolls, is a delightful twist on traditional baklava featuring crispy phyllo rolls filled with a spiced walnut mixture, baked to golden perfection, and generously soaked in a fragrant syrup infused with lemon juice and orange blossom water. Topped with crushed pistachios, these rolls offer a beautiful balance of textures and flavors, perfect for sharing at gatherings or enjoying as a luxurious dessert.

Ingredients

Syrup

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

Filling

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

Baklava Rolls

  • ½ pound phyllo dough (9″x14″ sheets, about 20 sheets, room temperature)
  • ¾ cup ghee, melted (plus more as needed)
  • 2 tablespoons crushed pistachios

Instructions

  1. Make the syrup: In a small saucepan, combine the sugar and water and bring to a boil. Reduce heat to low and simmer for 5–7 minutes until the syrup thickens slightly. Stir in the lemon juice and orange blossom water. Remove from heat and let cool completely.
  2. Prepare the filling: In a large bowl, mix the finely chopped walnuts, sugar, and cinnamon until evenly combined.
  3. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Brush the bottom of a 9×13-inch baking pan with melted ghee to prevent sticking.
  4. Prepare the phyllo sheets: Unroll the phyllo dough and cover with a lightly damp towel to keep moist. Lay one sheet on a clean surface and brush lightly with melted ghee.
  5. Assemble the rolls: Sprinkle about 3 tablespoons of the walnut filling evenly over the sheet, leaving a 3-inch gap at the top edge and ½-inch gaps on the sides. Fold the bottom edge up about 1 inch, then roll tightly into a log.
  6. Arrange in pan: Place the roll seam-side down on the bottom left long edge of the prepared pan and crinkle it so it reaches about half the pan’s length. Repeat this process with remaining phyllo sheets and filling to create two rows of 10 rolls. Gently push the ends inward to create a crinkled effect. Cut each roll into thirds.
  7. Brush with ghee and bake: Generously brush the tops of all the rolls with the remaining melted ghee. Bake in the preheated oven for 35–40 minutes, or until the rolls are deeply golden and crisp.
  8. Finish and serve: Remove the rolls from the oven and immediately pour the cooled syrup evenly over them. Sprinkle crushed pistachios down the center of each row. Allow the rolls to rest for 1–2 hours so the syrup is fully absorbed before serving.

Notes

  • Keep the phyllo dough covered with a damp towel at all times to prevent it from drying out.
  • If ghee is unavailable, melted unsalted butter can be used as a substitute.
  • The resting time after adding syrup is crucial for perfect syrup absorption and texture.
  • Store leftover baklava rolls in an airtight container at room temperature for up to 3 days.
  • For added flavor, a pinch of ground cloves or nutmeg can be mixed into the walnut filling.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Burmese

Find it online: https://sarabaking.com/burma-baklava-baklava-rolls-recipe/