Almond Roca Baklava Rolls

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Directions

1. Make the syrup: combine sugar, water, and honey in a saucepan; simmer 8–10 min until slightly thickened. Remove from heat and stir in vanilla and lemon juice. Set aside to cool (3 hours).

2. Make the filling: mix toasted almonds, Almond Roca, sugar, cinnamon and salt in a bowl. Set aside.

3. Preheat oven to 350°F.

4. In a 9x13 baking dish. Brush with melted butter

5. Assemble:Lay one sheet of phyllo on a clean surface, brush with melted butter, sprinkle a few tablespoons of filling on dough.  Layer second sheet on top and repea repeat with remaining phyllo/filling.

6. Roll the roll and arrange in a baking dish.

7. Bake until golden, then pour cooled syrup over the top.

Ingredients

• Filling

• 1 cup toasted almonds (finely chopped)

• 1 cup Almond Roca (crushed, ~10 pieces)

• ¼ cup sugar

• 1 tsp cinnamon

• pinch of salt

• Syrup

• 1 cup sugar

• ¾ cup water

• ¼ cup honey

• 1 tsp lemon juice

• 1 tsp vanilla
  

• Phyllo & butter

• 1 package phyllo dough (20 sheets)

• ¾ cup unsalted melted butter

Created by
Ashley Foutz

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