*Turkish Baklava Rolls / Sarma Baklava* – so crispy and nutty!

 

Here is the full recipe:

*Ingredients:*

*For Rolls:*

– 12 sheets phyllo pastry / baklava sheets (frozen mil jaty hain – Metro/Imtiaz se)

– 1 cup walnuts crushed

– 1/2 cup pistachios crushed

– 1/2 cup almonds crushed

– 100g melted butter / ghee

 

*For Sugar Syrup

– 1.5 cup sugar

– 1 cup water

– 1 tbsp lemon juice

– 1 tbsp honey

– 1 small cinnamon stick or 1 tsp rose water

 

*Method:*

 

*1. Make Syrup first:* In a pan add sugar, water, lemon juice. Boil for 8-10 mins till slightly thick. Add honey & rose water. Let it cool completely. Syrup must be cold, baklava hot.

 

*2. Prepare Filling:* Mix all crushed nuts with 1 tsp cinnamon powder and 1 tbsp sugar.

 

*3. Make Rolls:* Take one phyllo sheet, brush full with melted butter. Sprinkle 2 tbsp nut mix. Take a thin wooden stick / chopstick, and roll the sheet tightly around it like a cigar. Then push both ends to center to make it crinkled. Pull the stick out.

 

*4. Place on Tray:* Grease baking tray, place all rolls side by side. Brush top again with lots of butter. This makes it golden and crispy.

 

*5. Bake:* Bake at 170°C for 25-30 minutes till golden brown and super crispy.

 

*6. Final Step:* As soon as you take hot rolls out of oven, pour the COLD syrup all over them. You will hear the sizzle – that’s perfect! Sprinkle crushed pistachio on top.

 

*7. Rest:* Let it soak for at least 2-3 hours. Best taste after 1 day!

 

Crispy, sweet, nutty – just like market wala Turkish Baklava.

Tips for perfect Baklava Rolls .

 

*1. Phyllo Sheet Secret:* Sheets dry out in 2 minutes! Always cover them with a damp cloth while working. If they break, just brush butter and overlap – nobody will know.

 

*2. Butter is King:* Don’t be stingy with butter/ghee. Every sheet must be brushed properly, otherwise it won’t be crispy and flaky.

 

*3. Nut Cutting:* Don’t make powder! Nuts should be coarsely crushed – small pieces. Powder will make it soft, not crunchy.

 

*4. The Hot-Cold Rule:* This is MOST important!

Hot Baklava + Cold Sheera = Crispy

If both are hot, it will become soggy. Never pour hot syrup on hot baklava.

 

*5. Sheera Thickness:* Sheera should be like honey, not too thick. 1 thread is enough. If too thick, it won’t go inside the roll.

 

*6. Soggy Problem?* If your baklava gets soft after 1 day, you didn’t bake it enough. It should be deep golden, not light yellow. Bake 5 mins extra on low heat.

 

*7. Easy Stick Trick:* Use a thin BBQ stick or even a pencil wrapped in foil to roll. After rolling, scrunch it from both ends to get those beautiful wrinkles like in your pic.

 

*8. Storage:* Keep in open box at room temp for 1 week. Don’t put in fridge – fridge makes phyllo soft.