The best shape of baklava out there is this bite sized rolled Baklava. Layers of Phyllo pastry and nuts are rolled into a spiral, then baked and sweetened with syrup. The result is amazingly delicious and delicate Baklava. In this video I'll show you how to make this rolled Baklava with both pistachios and walnuts.
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00:00 Intro
01:07 Making the syrup
02:22 Clarifying butter
03:10 Preparing the nuts
04:20 Preparing your Phyllo
07:20 Rolling the Baklava
08:12 Assembling the tray and cooking
09:40 Final steps and decoration
11:01 Taste test
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For the Sugar Syrup:
250g (1 1/4 Cup) granulated sugar
150g (2/3 Cup) water
1/2 Tbsp lemon juice
1 Cinnamon scroll or 1/4 Tsp Cinnamon powder

To make the Baklava
500g (1lb) fresh Phyllo (Filo) dough
250g Butter
200g Nuts : 100g walnuts, 100g pistachios

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Directions:

To make the sugar syrup
1. Add the sugar, water and lemon to a pot on high heat and bring to a boil
2. When the mixture is boiling, swirl the pot to ensure all the sugar has dissolved, then turn the heat to low
3. Add the cinnamon scroll and simmer for 10 minutes
4. Remove from heat and set aside to cool

To make clarified butter:
1. Add your butter to a pot on high heat and melt completely
2. Boil the butter for a couple of minutes, and then pour out into a jug. Don't tilt the pot completely and make sure not to pour out any of the milk solids
3. After half an hour pour into another jug or vessel to remove the remaining milk solids.

To assemble the Baklava:
1. Chop the nuts into a very fine nut meal, either by hand or using a food processor. It should be very fine and resemble couscous grains
2. Grease the base and walls of a baking dish (30cm * 20 cm) with some of the clarified butter
3. Place a sheet of phyllo on a cutting board and cut in half, then brush one half with clarified butter all over. Make sure to coat the edges and corners of the sheet
4. Place the other half sheet on top of the buttered one, and massage out any air pockets or wrinkles
5. Apply clarified butter to the top of the sheet you just applied until fully coated
6. Turn on its side and sprinkle 2-3 teaspoons of nuts over the sheet. Try to keep the bottom quarter of the sheet relatively clean
7. Use a small wooden dowel or rod to roll the pastry around, then roll the pastry sheet up until it forms a cylinder on the dowel
8. Place both fists on the edges of the pastry and push towards the centre, compress the pastry until it is about 2/3rds its original size
9. Twist the pastry gently to remove it from the rod and place inside the baking sheet. Bunch up any excess on the sheet to one size
10. Repeat steps 3-9 until the baking sheet is full

To cook:
1. Use a sharp knife to trim any excess pastry from the dish, then evenly cut the pastry into baklava sized pieces
2. Brush the top of the baklava with more clarified butter
3. Preheat an oven to 160c or 320f, and bake the baklava in there for one hour
4. Remove from the oven when golden brown all over, and immediately pour your syrup over the baklava
5. Allow to cool for a minimum of half an hour, but it will taste better if you let it sit overnight (make sure to cover it otherwise the pastry will go stale)
6. To decorate, remove any trimmings, then place more chopped pistachio on top of the baklava rolls in a line
7. Serve and enjoy

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