I’ve always heard how good the Middle Eastern deserts are. I think I even tasted kunafa once, but this desert – baklava cinnamon rolls, exceeded it. I couldn’t believe how rich it was and I simply discovered it by accident when I had a late lunch during a regular working day. Here is my story.
As I walked out of my office situated in the bustling downtown area of San Antonio on that typical Wednesday afternoon, an overwhelming sensation of hunger suddenly consumed me. Despite having had a full meal earlier that day, I felt ravenous and desired something more to satisfy my voracious appetite. I was taking a stroll when I stumbled upon a hidden Middle Eastern restaurant that had previously escaped my attention. This newfound experience proved to be a delightful alternative spot to get lunch.
As soon as I entered the restaurant, the unbelievably fragrant smell of spices and herbs caught my attention. I sat at a table near the window while taking in the classic Middle Eastern art that adorned the walls, adorning the simplistic yet classy design of the interior decorations. As I idly browsed through the menu, I took in vibe of this restaurant. I chose the lamb kebab platter, accompanied by a portion of fragrant basmati rice and a salad. It was a great selection.
As I waited for my food, I had to sip on some beautifully crafted mint lemonade. The flavors were incredibly balanced and fresh mint filled the air – this was sure to be a delicious treat. I was happy with the meal when it arrived as expected – so satisfying! The lamb dish had the spices balanced perfectly, making it scrumptious, tender and juicy. Accompanied with sides of rice and salad, it was so delicious that I kept returning for more!
The real highlight of my meal arrived at the end, when the chef presented a small plate containing what appeared to be cinnamon rolls. I inhaled their delicious aroma and even more delighted by the taste – they were divine! He informed me that they were a type of baklava cinnamon rolls, a delectable and unique dessert that they only offered on select days. Taking a bite, I was immediately taken to an aromatic realm of taste and pleasure. The sweet mixture of spices and the crunchy phyllo pastry created a heavenly experience in my mouth. The delectable pastry was delightfully flaky and buttery, and the sweet filling was infused with cinnamon. It provided the ideal finishing touch to my meal, providing me with an unforgettable culinary experience.
As I sat there savoring the last bite, I noticed that there was a commotion outside. I looked out the window and saw that there was a political demonstration happening on the street. I couldn’t hear what they were saying, but there were a lot of people holding signs and shouting. At first, I was a little worried that it might disrupt my meal, but the demonstration ended up being peaceful and didn’t affect me at all.
Before I departed, I inquired of the chef if he would be willing to give me the recipe for his sumptuous baklava cinnamon rolls. Initially, he seemed a bit reticent; however, I explained that I am a food blogger and wanted to make the recipe available to my followers. I decided to replicate these palatable treats at home; after much convincing, he finally agreed. My enthusiasm for the project intensified.
My time at this Middle Eastern establishment was enjoyable amongst all the delicious offerings. The venue had an inviting and welcoming vibe making it easy to stay put, including of course the renowned baklava cinnamon rolls I got to savor. All in all, my experience was great!
So, here is the baklava cinnamon rolls recipe for you to replicate at home:
Ingredients:
Sugar syrup:
- 1 1/4 cups of granulated sugar
- 2/3 cup of water
- Optional: 1 1/2 tbsp glucose syrup (recommended).
- 1 cinnamon stick
- 4 whole cloves
- A small squeeze of lemon juice
Baklava rolls:
- Almost 1 cup of melted ghee
- 1/2 cup of walnuts
- 1/2 cup of blanched almonds
- 1/2 cup of pistachios
- 3/4 teaspoon of ground cinnamon
- 1 package (500g/1 lb) of phyllo dough
- Optional – ground pistachio for garnish
How to make baklava cinnamon rolls?
Making the syrup:
- Mix sugar, water, glucose syrup (if desired), cinnamon stick as well as cloves and lemon juice in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally to make sure sugar is dissolved. Once boiled, remove from heat.
- Pour the mixture into a measuring cup with a spout or gravy boat, let it cool completely before using. Note: cooled syrup can be stored in an airtight container for up to 4 days, but bring back to room temperature before using.
Making the baklava rolls:
- Position the oven rack to the lower middle area of the oven and heat it up to 150C/300F.
- In a food processor, pulsing together walnuts, almonds, pistachios and cinnamon until very finely chopped yet not powdery in texture will create a delicious flavor blend for many different dishes.
- Unwrap and unfold the phyllo on a large cutting board and smooth out with hands to flatten.
- Using a sharp knife, divide the phyllo stack in two by cutting it, forming two smaller rectangular sheets which are each half the size of the original sheet.
- To prevent phyllo dough from drying out, cover it with plastic wrap and then place a damp kitchen towel on top.
- Lay one rectangle of phyllo with the longer side facing you; keeping the rest covered.
- Brush the phyllo with a thin layer of ghee, then top with another sheet; this too should be spread evenly with ghee.
- Sprinkle the entirety of the phyllo dough with a bit of the nut mixture – about two teaspoons or so.
- Take a long rod, like a dowel, and position it at the edge closest to you. Gently roll the rectangle around it making sure it’s not too tight so that removing it from the rod remains easy.
- Taking both hands and placing them on either side of the phyllo roll, carefully scrunch together both ends by pressing towards the center.
- Using a greased 13×9 inch baking pan, remove the scrunched up phyllo roll from the dowel and place it onto the pan.
- Arrange the phyllo pieces in an orderly fashion, ensuring that each side touches the next. Form them into a series, with all rectangles placed parallel to one another.
- Use a sharp knife to cut the rows of rolls in half vertically, then cut each half in half, this will divide each roll into four equal parts. The rolls may have shaggy ends that can be put into order by cutting off the very ends if desired.. Do not remove them and keep them intact; they will later make the nicest kitchen snack.
- Brush ghee on rolls.
- Baking the dish for a period of 70 – 90 minutes should be done until it is crispy and has developed a deep golden color.
- Remove the baklava rolls from the oven when done baking. Pour a cool syrup over them immediately as they should be still hot.
- Allow the syrup to soak for at least 30 minutes.
- sprinkle with ground pistachio and serve.
- Storing leftovers in a covered, tightly-wrapped dish with foil should keep them fresh and edible for up to 1 week.
Well, it’s somewhat long process, but it’s definitely worth it. It is a divine desert for any meal to go with a cup of coffee or tea. Hope you enjoy the process as much as I do. Happy baking!
