Honey Nut Baklava Roll

By The Canadian Living Test Kitchen

22 people added this to their Recipe Box

This recipe makes 16 servings

Nutritional Info
Per serving: about	-
cal	311311 cal
pro	4 g4g pro
total fat	19 g19g total fat
sat. fat	7 g7g sat. fat
carb	33 g33g carb
fibre	2 g2g fibre
chol	27 mg27mg chol
sodium	168 mg168mg sodium
% RDI:	-
calcium	33 calcium
iron	1010 iron
vit A	1212 vit A
vit C	22 vit C
folate	1212 folate

Featuring the Test Kitchen's take on Greek cuisine, our "Greece: The Sequel" menu for 8 is topped off with this tempting dessert in the August 2006 issue of Canadian Living magazine.

Ingredients

3/4 cup (175 mL) butter 3/4 3/4cup (175 mL) cup (175 mL)butter
10 sheets phyllo pastry 10 10sheets sheetsphyllo pastry
Filling:
1-1/2 1-1/2cups (375 ml) cups (375 ml)chopped walnut halfwalnut halves
2/3 2/3cup (150 ml) cup (150 ml)slivered dried apricotdried apricots
1/3 cup chopped almonds 1/3 1/3cup cupchopped almondalmonds
1/3 cup chopped pistachio nuts 1/3 1/3cup cupchopped pistachio nutpistachio nuts
1/4 1/4cup (50 ml) cup (50 ml)fresh bread crumbs, toasted
2 tbsp (25 ml) granulated sugar 2 2tbsp (25 ml) tbsp (25 ml)granulated sugar
1 tsp (5ml) cinnamon 1 1tsp (5ml) tsp (5ml)cinnamon
Pinch ground cloves Pinch Pinchground cloves
Syrup:
2/3 cup granulated sugar 2/3 2/3cup cupgranulated sugar
1/2 cup liquid honey 1/2 1/2cup cupliquid honey
1 strip lemon rind 1 1strip striplemon rind
1 cinnamon stick 1 1cinnamon stickcinnamon sticks
1 tbsp lemon juice 1 1tbsp tbsplemon juice

Preparation

Grease 9-inch (2.5 L) springform pan; set aside.

Filling: In bowl, stir together walnuts, apricots, almonds, pistachios, bread crumbs, sugar, cinnamon and cloves; set aside.

Syrup: In saucepan, bring sugar, honey, lemon rind, cinnamon and 1 cup (250 mL) water to boil, stirring. Reduce heat and boil gently until syrupy, about 12 minutes. Stir in lemon juice; simmer for 1 minute. Let cool.

In small saucepan, melt butter over low heat. Skim off foam; pour clear melted butter into bowl, leaving milky liquid in pan.

Place 1 of the phyllo sheets on work surface, covering remainder with thin damp cloth. Brush with butter. Top with second sheet; brush with butter. Spread generous 1/2 cup (125 mL) of the filling along 1 long edge; roll up and fit around edge of pan. Repeat with remaining pastry, butter and filling until pan is full, coiling rolls around edge of pan then in spiral and pressing firmly to form compact rounds. Brush with butter. Place on 12-inch (30 cm) pizza pan.

Bake in centre of 350°F (180°C) oven until phyllo is golden and crisp, about 40 minutes. Remove from oven; pour syrup over coil and let cool on pan on rack, pouring any syrup that leaks onto pan over coil. (Make-ahead: Cover and store at room temperature for up to 24 hours.)

Source : Canadian Living Magazine: August 2006