Bitter Orange and Tahini Baklava Rolls

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Lightly grease a baking tray.

   ~5 min
2. 2

   In a mixing bowl, combine the tahini, chopped walnuts, 50g granulated sugar, bitter orange zest, and cinnamon. Mix well to form a thick paste.

   ~5 min
3. 3

   Carefully unroll the phyllo dough. Keep the unused sheets covered with a damp kitchen towel to prevent them from drying out.

4. 4

   Lay one sheet of phyllo dough flat. Brush it generously with melted butter. Place another sheet on top and brush with butter. Repeat until you have 3-4 layers.

   ~10 min
5. 5

   Spread a thin layer of the tahini mixture evenly over the buttered phyllo sheets, leaving a small border.

   ~3 min
6. 6

   Starting from one long edge, tightly roll up the phyllo dough to form a log.

   ~2 min
7. 7

   Cut the log into 1-inch thick rolls. Place the rolls seam-side down on the prepared baking tray.

   ~3 min
8. 8

   Brush the tops of the rolls with the remaining melted butter.

   ~2 min
9. 9

   Bake for 25-30 minutes, or until golden brown and crispy.

   ~30 min
10. 10

    While the baklava is baking, prepare the syrup. In a saucepan, combine the water, 200g granulated sugar, honey, lemon juice, and cardamom pods. Bring to a boil, then reduce heat and simmer for 10 minutes.

    ~15 min
11. 11

    Remove the syrup from the heat and let it steep for 5 minutes. Remove the cardamom pods.

    ~5 min
12. 12

    Once the baklava is out of the oven, immediately pour the hot syrup evenly over the warm rolls. Allow to soak for at least 30 minutes before serving.

    ~40 min