Baklava roll-shaped recipe cooking. 
Time: 1 hour. 45 minutes Complexity: medium Servings: 12 The recipes use volumetric containers of 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 450 gr chopped blanched almonds
- 450 gr coarsely chopped walnuts
- 2 tbsp. l granulated sugar
- 1.5 tsp ground cinnamon
- 1/8 tsp ground cloves
- 4 sheets of filo dough
- 600 gr melted butter
Syrup:
- 1.5 tbsp. granulated sugar
- 1 tbsp. water
- 1/8 Art. honey
- 1 slice of lemon (0.3 cm thick)
- 1 cinnamon stick (5 cm long)
- 2 clove buds
Recipes with similar ingredients: almonds, walnuts, dough filo, cinnamon, cloves, lemon, syrup, honey
Recipe preparation:
- In a pan, mix all the ingredients for the syrup. Bring to boil and cook for 15 minutes. Take out the lemon and spices. Give cool. Preheat the oven to 205 ° C. In a bowl, mix the almonds, walnuts, sugar, cinnamon and ground cloves. Take 4 sheets filo dough and grease each sheet with melted butter, laying sheets on top of each other as they smear. When will 4 sheets are ready, sprinkle them with a nut mixture and roll them in length, until the end. Roll the roll as tight as possible, trying not to tear. Baklava should look like a long cylinder.
- Cut the roll into 5 cm slices. Dip each in melted butter and place on a baking sheet. Put in oven for about 30 minutes. and bake until golden brown colors. When the baklava is ready, remove each piece from baking sheet and dip in cold syrup. Put on the grate to stack of excess syrup. Serve in small cupcake tins on the dish.
