I decided to share this recipe with you for two reasons: firstly and most importantly is that I had posted my lady finger baklava recipe many years ago and when I updated my blog something happened to the post; I was not able to edit it or revise it. I then had to make a new post. A couple years later same thing happened to that post. It has happened to other older posts as well, some I deleted out of frustration and some I kept. I kept both of the lady finger baklava posts up with hopes that I could someday go in and revise and organize as it got all messed up with the update. The second reason was to share this other style of making it, a crinkled version; it looks bakery style and fancy.
Some call this baklava rolls, others finger baklava. Bakeries often call them lady finger baklava and when it’s crinkled like it is called burma baklava. Just sharing that in case anyone wondered what they are called.
To make this version you will need a thin rolling pin or you can use a knitting rod, something you can use to crinkle the baklava with. Of course you can just make it without crinkling the filo and just make lady finger baklava. Just roll up without a rolling pin.
Like for any baklava recipe, you need to prepare the syrup first.
You will need:
- 3 cups sugar
- 2 cups water
- squeeze of lemon juice
Bring the sugar and water to a boil on medium heat and allow to boil for about 3 to 5 minutes until it turns into syrup. Should be the consistency of a thin corn syrup. Set aside and allow to cool.
For the filling you can use ground pistachio, walnuts or even ground almonds. I find almonds to be dry, but if you like ground almonds you can use that instead of the walnuts; you can also combine the nuts as well.
For the baklava you will need:
- 1 pkg thawed filo
- 1 and 1/2 cup to 2 cups ground walnuts
- 3/4 cup unsalted butter ~ melted
- ground pistachios for garnish (if desired)
Unfold the filo dough, and brush some melted butter lightly around the filo ( 1 layer of filo for each baklava roll), sprinkle some walnuts add more or less it is up to you, take your rolling pin as seen in the photo and roll up. When you reach the end, pinch and lightly squeeze both ends into the centre to make it crinkle.
Place your baklava rolls onto a greased baking pan or cast iron pan. You can line them up straight or create a circle. Cut each roll in half. If you are not crinkling your filo up, and you have long rolls, cut them into fours. I don’t recommend baking baklava in a glass pan as it will not properly brown, always use a baking or roasting pan or sheet pan large enough to fit the baklava in.
Pour remaining melted butter over the rolls.
Bake at 350 for 30 minutes.
Remove from oven, and pour the syrup over the baklava. Allow to sit while baklava cools, then it is ready to serve. No need to refrigerate, not likely that you will have leftovers anyways.
[…] Please follow this link for proper recipe —> https://whenfetametolive.com/burma-baklava/ […]