Delicious and sweet pastry rolls filled with mulberries and walnuts.
1 pack of filo pastry sheets | |
1 1/2 cups of mulberries | |
1 cup of walnuts, chopped | |
1/2 cup of butter, melted | |
1 cup of sugar | |
1 cup of water | |
1 teaspoon of lemon juice | |
1 teaspoon of ground cinnamon | |
1 teaspoon of vanilla extract |
1. | Preheat your oven to 180°C (350°F). |
2. | In a bowl, combine the chopped walnuts, sugar, cinnamon, and vanilla extract. |
3. | Lay out one sheet of filo pastry on a clean surface and brush it with melted butter. |
4. | Place another sheet of filo pastry on top and brush it with butter as well. |
5. | Repeat this process with the rest of the filo pastry sheets, stacking them on top of each other and brushing each one with butter. |
6. | Spread the mulberries evenly along the length of the stacked filo pastry sheets. |
7. | Sprinkle the walnut mixture over the mulberries. |
8. | Starting from one of the long edges, roll up the filo pastry tightly to form a long roll. |
9. | Place the roll on a baking sheet lined with parchment paper. |
10. | Bake in the preheated oven for 30 minutes, or until the pastry is golden brown and crispy. |
11. | While the baklava rolls are baking, prepare the syrup by combining the sugar, water, and lemon juice in a saucepan. |
12. | Bring the mixture to a boil and let it simmer for 5 minutes, until the sugar is dissolved and the syrup has thickened slightly. |
13. | Remove the baklava rolls from the oven and immediately pour the hot syrup over them. |
14. | Allow the rolls to cool completely before serving. |
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