Baklawa (goolash)

Name: Baklawa (goolash)
Total time: 6000 s
Yield: 20 servings
Cuisine: American
Ingredients: 1 box phyllo dough (2 rolls); 2 cup ground nuts (whalnut-cashews-penuts-etc); 1/2 cup raisins; 1 cooking spray; 2 tbsp butter; 1 cup water; 1 cup sugar; 1/2 tsp lemon

sabouelm @cook_3793901

I have always loved it and learned how to do it with trial and error..it is delicious and stays good to eat for a week outside fridge.

sabouelm @cook_3793901

I have always loved it and learned how to do it with trial and error..it is delicious and stays good to eat for a week outside fridge.

Saved

Ingredients

1 hour 40 mins

20 servings

1 boxphyllo dough (2 rolls)
2 cupground nuts (whalnut-cashews-penuts-etc)
1/2 cupraisins
1cooking spray
2 tbspbutter
1 cupwater
1 cupsugar
1/2 tsplemon

Saved

Steps

1 hour 40 mins

1

take phyllo dough rolls out of freezer and prepare the syrup:
2

dissolve sugar in water in a a pan..add lemon..put on stove a let it boil until volume is reduced to half. Take off stove..let cool.
3

After phylloo is thawed open the roll and spread the sheets on the kitchen counter and preheat oven to 325.
4

Spray all the top most sheet with cooking spray and then flip it on the other side so that you have the oil in between the first two sheets
5

Mix raisin with ground nuts and start adding thr mixture at the beginning of the roll
6

Start rolling the first two sheets tightly over the nut mixture till the end
7

Carry the roll as it is onto a greased pyrex oven pan..cover with damp towel so that it doesn't dry. Repeat with all the sheets.
8

After rolling all 2 phyllo tolls (40sheet =20 rolls) Carefully cut through the rolls with a sharp knife to divide each Into 4 or more rolls.
9

Melt butter in microwave and cover the surface of the rolls. Make sure it is evenly distributed.
10

Put into oven and let cook until surface is golden.
11

Take out of oven and add cold syrup slowly onto each piece. You don't have to add all syrup. Syrup should saturate the baklawa but not exceed that (otherwise baklawa will be wet). You can put baklawa on a strain before adding syrup to make sure you remove excess syrup. Otherwise, you can quickly transfer bakalwa to a new serving plate to make sure they don't stay with excess syrup.
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