Rolled Baklava with Golden Raisins
In this variation on the classic dessert, the nut-filled pastry is wrapped in a threadlike dough called kadaifi.
Photography: GENTL & HYERS
Martha Stewart Living, April 1996
Yield Makes about 40 pieces
- 1/2 cup unblanched, finely ground nuts, such as almonds, pistachios, or walnuts, or a mix
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 cup finely chopped golden raisins, dried apricots, dates, or a mix
- 1 1/2 teaspoons brandy
- 4 tablespoons unsalted butter, melted
- 4 sheets phyllo pastry, (3 1/4 ounces)
- 4 1/2 cups kadaifi dough
- 1/2 cup sugar
- Heat oven to 375 degrees. Combine nuts, cinnamon, cloves, and dried fruit. Add brandy; combine well with your fingers.
- Lay 1 sheet of phyllo horizontally on a work surface; brush with butter. Lay another sheet of phyllo on top; brush with butter. Halve horizontally. Spoon 1/4 cup nut filling over bottom of each stack; roll each, tightly forming long rolls. Transfer to a baking sheet; brush rolls with butter. Repeat with remaining 2 sheets of phyllo.
- Open the package of kadaifi dough, and spread 1 1/8 cups (1 1/4 ounces) on a work surface. Reseal package so dough doesn't dry out. Wrap kadaifi dough all the way around one log; place on the baking sheet. Brush with melted butter. Repeat with remaining 3 logs and kadaifi dough. Bake until golden brown, 20 to 25 minutes.
- While pastries are baking, bring sugar and 1/4 cup water to a boil in a small saucepan. Reduce the heat, and simmer 3 to 4 minutes. Set aside to cool. Let pastries cool for 5 minutes, then drizzle with sugar syrup and slice into 1-inch pieces.
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