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sari burm baklava rolls
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4.98 from 48 votes

Sari Burma Baklava Rolls

Delicious Middle Eastern Baklava that's rolled instead of layered.
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Middle Eastern
Servings: 33 pieces
Calories: 170kcal

Ingredients

Syrup

  • ¾ cup water
  • 1 cup sugar
  • 2 teaspoon lemon juice
  • 2 teaspoon rose water

Baklava Ingredients

  • ½ cup pistachios
  • 1 cup walnuts
  • 1 cup almonds
  • ¼ cup granulated sugar
  • 2 teaspoon ground cardamom powder
  • 1 teaspoon cinnamon powder
  • 1 lb. phyllo dough
  • ¾ cup butter (may need 1 cup)

Instructions

  • Place butter into a large measuring cup and cover with a napkin. Microwave for 30-45 seconds or until melted. You'll notice that the butter will separate, with the butterfat on top and the milk solids and water on the bottom.

Prepare the Syrup

  • To make the syrup, add water and sugar to a saucepan and stir to combine. Bring to a boil, then continue to boil for 5 minutes over medium heat. During the last minute or so, stir lemon juice and rose water into the syrup; allow syrup to cool.

Nut Filling

  • Grind pistachios in a food processor until fine; set aside. Next, grind the walnuts, and almonds until finely ground. Mix walnuts, almonds, ½ of the pistachios, ¼ cup sugar, cardamom powder, and cinnamon powder in a medium bowl. Set nut filling aside until needed

Rolled Burma Baklava Assembly

  • Preheat the oven to 325° F
  • Place one sheet of phyllo dough on a clean working surface and either brush or sprinkle with melted clarified butter. Fold the sheet in half width-wise and sprinkle the top with additional butter.
  • Place dowel 1" to 2" from the bottom across the phyllo sheet, then fold the phyllo dough under the dowel over it. Sprinkle the sheet with 2 tablespoons of the nut mixture, leaving a few inches on top and bottom of the sheet bare.
  • Roll the sheet tightly over the dowel, starting at the bottom and working towards the top. If the phyllo dough seems dry and crumbly, brush with additional butter. Finally, push the roll together, starting at the center and working towards the ends. Push the dry ends towards the center of the roll.
  • Carefully slide the dowel out and place the rolled baklava inside of a buttered 9" x 13" baking tray. Continue until all the ingredients are used up. Using a sharp knife, slice each roll into 3 or 4 pieces. Brush the top of the Baklava Rolls with any remaining butter. Bake for 35 to 45 minutes, or until golden brown.
  • Remove Burma Baklava from the oven and immediately drench the rolls with the cooled syrup. Sprinkle with the remaining ground pistachios. Cool completely before serving.

Video

Notes

  • Defrost phyllo dough in the fridge overnight, if frozen.
  • You can also defrost frozen phyllo dough on the counter for an hour or so, prior to using it but the preferred method is defrosting it in the fridge.
  • Keep phyllo dough covered with a damp kitchen towel while assembling the baklava. This keeps the phyllo dough from drying out.
  • Adding cooled syrup over hot baklava allows the syrup to get absorbed into the baklava instead of pooling on the bottom of the pan.
  • To keep the baklawa from getting soggy, once you pout the syrup over the baklava, tip the pan to the side and pour out any syrup that does not get absorbed and pools on the bottom of the pan.
  • Store the baklava rolls on the counter, either uncovered or covered with a thin kitchen towel.
  • If you have leftover phyllo pastry, wrap it in the original packaging and freeze it for later use. If you foresee only having a few sheets left, use 2 sheets of phyllo dough to make the remaining rolls.

Nutrition

Serving: 1piece | Calories: 170kcal | Carbohydrates: 17g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 76mg | Fiber: 1g | Sugar: 8g