Sharing
Mini Baklava Rolls (Baklavadakia)
Ingredients
(makes approx. 52–56 pieces)
For the pastry:
1 pack KANAKI Filo Pastry (450g)
1 cup soy oil or peanut oil
For the filling:
2 cups crushed almonds
2 tablespoons ground cinnamon
2 tablespoons sugar
For the syrup:
2 cups water
1 cup sugar
1 cup honey
2 cinnamon sticks
5 cloves
Peel of half a lemon
Preparation - Steps
Prepare the Filling & Syrup:
Mix the crushed almonds, cinnamon, and sugar to make the filling.
For the syrup, combine all ingredients in a pot and simmer for about 30 minutes. Set aside.
Shaping the Baklavadakia:
Cut each filo sheet into four pieces by slicing in a cross shape.
Brush each piece with oil. Place 1 teaspoon of filling along one edge, leaving about two fingers' space from each end.
Fold the side edges inwards and roll the pastry into a log/roll.
Place the rolls snugly side by side in a baking pan.
Baking & Syrup:
Bake in a preheated oven at 175°C (347°F) for about 20 minutes, or until golden brown.
Allow the baklavadakia to cool completely, then pour the warm syrup over them slowly and evenly.
