Emerils Rolled Baklava Recipe

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Emerils Rolled Baklava
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Ingredients
12
Count
Nutrition
902
Calories
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Ingredients:

Directions:

  1. To make the syrup:
  2. In a medium saucepan, whisk together the honey, water, sugar, and cinnamon stick.
  3. Use a vegetable peeler to remove the zest of the lemons in large pieces and add to the syrup mixture.
  4. Squeeze the lemons, discard the seeds, and add the juice to the syrup.
  5. Bring to a boil, lower the heat, and simmer until slightly thickened, about 20 minutes.
  6. Remove from the heat and set aside to cool slightly.
  7. Remove and discard the cinnamon and lemon zest.
  8. To make the filling:
  9. In a food processor, combine the nuts, cinnamon, allspice, salt and half of the syrup.
  10. Pulse until finely chopped (don't over chop!).
  11. Transfer the nut mixture to a bowl and set aside.
  12. For clarified butter:
  13. In a medium saucepan, completely melt the butter over medium heat.
  14. Set aside for 5 minutes, then skim the white foam from the surface of the butter and discard.
  15. Pour the clear butter into a small bowl, stopping before the watery liquid on the bottom pours in.
  16. Discard the watery butter in the bottom of the pan.
  17. To assemble the baklava:
  18. Preheat the oven to 350 degrees F.
  19. Place a piece of parchment paper in a 10 by 14-inch baking dish. (The edges of the parchment should come half way up the sides of the dish.)
  20. Unroll the Phyllo onto the work surface, and place the stack off to 1 side.
  21. Lift 1 sheet and lay it on the workspace, lengthwise, and parallel to the edge of the counter.
  22. Brush the sheet with some of the butter.
  23. Lay another sheet on top, and brush with butter; repeat with 1 more sheet, for a total of 3 sheets.
  24. Mound 1/6 of the nut mixture, lengthwise, about 1-inch from the bottom edge and ends.
  25. Roll the bottom edge of Phyllo over the nut mixture, fold in the sides to seal the log, and continue rolling until completely closed.
  26. Place the Phyllo roll seam side-down in the baking dish.
  27. Repeat with the remaining ingredients to make 6 rolls in all, arranging them in snug rows.
  28. Brush the top of the rolls lightly with butter.
  29. Using a paring knife, lightly score the rolls, crosswise, at 3-inch intervals.
  30. Bake until golden brown, about 40 minutes.
  31. Rewarm the syrup over medium heat.
  32. Cut through the scored lines of the pastry and pour the syrup over the warm pastry.
  33. Set aside to cool for 1 hr
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 901.91 Kcal (3776 kJ)
Calories from fat 639.39 Kcal
% Daily Value*
Total Fat 71.04g 109%
Cholesterol 71.17mg 24%
Sodium 241.99mg 10%
Potassium 315.89mg 7%
Total Carbs 70.09g 23%
Sugars 43.46g 174%
Dietary Fiber 6.29g 25%
Protein 8.76g 18%
Vitamin C 5.7mg 10%
Vitamin A 0.3mg 11%
Iron 3mg 16%
Calcium 60.4mg 6%
Amount Per 100 g
Calories 468.64 Kcal (1962 kJ)
Calories from fat 332.23 Kcal
% Daily Value*
Total Fat 36.91g 109%
Cholesterol 36.98mg 24%
Sodium 125.74mg 10%
Potassium 164.13mg 7%
Total Carbs 36.42g 23%
Sugars 22.58g 174%
Dietary Fiber 3.27g 25%
Protein 4.55g 18%
Vitamin C 3mg 10%
Vitamin A 0.2mg 11%
Iron 1.5mg 16%
Calcium 31.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.2
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Total Fat

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