Question: What could be better than crispy, syrupy baklava? Answer: One that's covered with chocolate of course! Any doubts? That's right, none at all! And could it get any better than that? Nooo, way! And here are a few reasons why these Chocolate-Dipped Baklava Rolls cannot get any better:
- They're sinfully delicious.
- They're even crispier than normal baklava due to their size and shape (crispy all around).
- You can fill them with any nut type you like. Even creating your favorite nut combination.
- They're easy to make.
- You can make as many as you like.
- Chocolate and orange give these Baklava rolls an extra kick of flavor.
- They come in THE perfect size to serve on a buffet or gathering. And also the perfect size to satisfy your cravings for something sweet without eating too big a portion (as long as you don't bark on another one 😉 )
- As for you my Vegan friends, these Baklava rolls are made without any honey or butter-like the Classic Baklava. This means you may go ahead and indulge yourselves freely!
How To Make The Chocolate Dipped Baklava Rolls
And here's how easy it is to make them. Just cut phyllo into four strips, brush each strip with oil and sprinkle with nuts. Fold the sides and roll. Then make the syrup which takes only 5 minutes to make. Pour the syrup over the Baklavas right as they come out of the oven. Let the Baklavas reach room temperature. Dip them in the melted chocolate and sprinkle with nuts.
And now that I told you everything about these delicious little devils (and hopefully convinced you to try them) I'll share some of my news. It's been a while since I had the time to work on my blog, post a recipe, answer a comment or send a newsletter. I'm really sorry about that but I had so much work in our restaurant. There are only 10 days now until we close down for the season. And the only thing I can think about other than spending some time with you is a very very long vacation. Maybe Wales or Scotland is quiet, beautiful and full of history... Which one would you pick?
Chocolate-Dipped Mini Baklava Rolls
Ingredients
For The Filling:
- 60 grams walnuts
- 60 grasm flaked almonds
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
For The Baklava's:
- 6 phyllo pastry sheets
For The Syrup:
- 85 grams fresh orange juice
- 115 grams water
- 120 grams sugar
- 1 cinnamon stick
For The Topping:
- 200 grams dark chocolate finely chopped or chocolate chips
- 1 tablespoon vegetable oil
- some extra ground nuts
Instructions
For The Filling:
- Grind nuts in a food processor until you get a coarse crumb. Combine with ground cinnamon and cloves and set aside.
For The Baklava's:
- Unfreeze phyllo in the fridge overnight. Without removing from its package let phyllo rest at room temperature for 30 minutes before using.
- Open the phyllo package and remove the phyllo. Lay the phyllo sheets flat open. Take one sheet of phyllo and cover the rest with a tea towel (so it won't air-dry).
- Cut the phyllo sheet to 4 strips widthwise.
- Gently brush each phyllo with a bit of olive oil (not too much since it will cover the flavor of the Baklava's).
- Sprinkle some of the nut filling all over the phyllo's. Gently fold the sides of each strip inwards to secure the filling. Fold to about 1 cm on each side (not all the way through) . Fold the bottom end of each strip and roll upwards.
- Grease a 29x21 cm / 12x9 inch baking dish with a bit of olive oil and add the Baklavas.
- Prick each Baklava carefully with a toothpick. Bake for approximately 20 minutes or until they get a golden brown color and crispy on top.
For The Syrup:
- Add all of the ingredients for the syrup in a small saucepan and bring to a boil over high heat. Once it starts to boil, reduce heat to medium and cook for 5 minutes.
- Pour the syrup over the Baklava's right as they come out of the oven (in order to absorb it all).
- Let the Baklava's rest until they reach room temperature.
For The Topping:
- Add chocolate in a coffee mug. Microwave for 30 seconds on medium-low temperature. Stir chocolate and scrape the edges of the cup well. Repeat process until chocolate melts completely. Stir in the vegetable oil. Let the chocolate rest for a minute or two.
- Dip each Baklava half way through in the melted chocolate. Transfer the chocolate dipped Baklava to a piece of parchment paper and sprinkle with some finely chopped nuts.
- Once you finished with all the Baklavas, refrigerate until chocolate is firm enough.
Nutrition
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