24 sheets kosher phyllo dough3/4 cups shelled walnuts
3/4 cups shelled pistachios
1 cup granulated sugar
3 tbs cinnamon
melted butter or oil (as much as it takes)
Syrup
2 cups sugar
1 cup honey
1/4 cup water
2 tbs corn syrup
3 to 4 drops rose water (do NOT go over because it's very strong)
Preheat the oven to 350F
For the syrup, in a small saucepan, add all the ingredients together except the rose water and bring to a simmer, make sure not to let it burn. Once its simmered for about 10 to 15 minutes, add the rose water then turn off the heat and let it cool.
Stir then
Start by prepping everything you'll need for the assembly, so in the food processor, grind the nuts to an even texture, should be small enough but not dust, you still want to see the pieces and set aside.
In a bowl, mix the sugar and cinnamon and leave aside and place another bowl with either melted butter or oil for the phyllo dough.
Use 2 sheets at a time, butter or oil each layer, then sprinkle about 1/4 cup of but mix, then you will need 1 long wooden spoon or 2 sticks. Place the stick at the end of your dough and roll as tightly as you can without ripping the sheets. Once rolled, with you hand, scrunch down each side and slide off the stick, into a grease pyrex, you should get about 12 rolls from this.
Start by prepping everything you'll need for the assembly, so in the food processor, grind the nuts to an even texture, should be small enough but not dust, you still want to see the pieces and set aside.
In a bowl, mix the sugar and cinnamon and leave aside and place another bowl with either melted butter or oil for the phyllo dough.
Use 2 sheets at a time, butter or oil each layer, then sprinkle about 1/4 cup of but mix, then you will need 1 long wooden spoon or 2 sticks. Place the stick at the end of your dough and roll as tightly as you can without ripping the sheets. Once rolled, with you hand, scrunch down each side and slide off the stick, into a grease pyrex, you should get about 12 rolls from this.
Once they are all done, brush the rolls with remaining butter/oil and into the oven for at least 40 minutes or till golden brown. When ready and still very hot, poor slowly over the cooled baklava pieces. Try and cover each piece with syrup and whatever is leftover on the sheet, you can spoon over the to make sure there aren't any dry spots. Let cool completely before storing in an airtight container, freezes very well!
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