Rolled BaklavaBaklava Orthi

Preparation

Baking Directions:

This is the quintessential Greek dessert that many Americans are familiar with, and it's just as popular with the locals.

This recipe makes a large batch, but the pastries will keep well in a Ziploc for a few days.

  The recipe can be halved (using just under one box of dough).

Combine all of the syrup ingredients in a 2-quart stainless steel saucepan.

Bring to a boil, reduce heat to low, and simmer for 15 minutes.

Take the saucepan off the heat, remove the lemon and spices, and allow the syrup to cool to room temperature.

Preheat oven to 375°F.

Place the pistachios and 1 tablespoon of the sugar in a food processor fitted with a steel blade.

  Using the pulse method, process them until they are coarsely ground.

  Be sure not to overprocess the nuts because they will turn to paste.

  Remove the ground pistachios from the processor and place in a bowl and set aside.

In a saucepan, melt the butter slowly on very low heat.

Meanwhile, thoroughly combine the ground pistachios, cinnamon, and cloves in a bowl.

Take 4 sheets of phyllo dough and brush each sheet with melted butter, layering the sheets as you go.

Once the 4 sheets are pressed together, sprinkle 1 cup of the nut mixture over the top sheet and roll, lengthwise, until you reach the end.

Keep the roll as tight as possible without breaking.

  It should look like a long cylinder.

  Repeat with remaining sheets, 4 at a time.

Cut the roll into 2-inch pieces, and dip each into the melted butter and then place on a baking sheet.

Place into the oven for 25 to 30 minutes or until golden brown.

  Remove pan from the oven, and with a pair of tongs remove each piece from the pan, dip in the syrup, and place on a cake rack to drain.

  If the syrup begins to thicken, it can be reheated slightly.

  Serve in small cupcake cups on a platter.