My husband adores baklava. Sometimes it is the only way I can convince him to eat at a Greek restaurant... but honey, they have baklava!
Recently I had some egg roll wrappers leftover and was trying to get a little creative as what to do with them. I have never made traditional baklava before in my life, but I thought why not baklava egg rolls? The egg roll wrapper consistency is fairly close to the that of phyllo dough layers, albeit a little thicker & a tad bit chewier. I researched a few recipes online to figure out the key ingredients for a traditional baklava filling. Which surprisingly, isn't very much. :)
What you will need:
For the egg rolls:
2 cups of walnuts, chopped
1/4 cup brown sugar
3/4 tsp cinnamon
16 egg roll wrappers
1/4 cup butter, melted
For the honey sauce:
1/2 cup water
1/2 cup sugar
1/2 tsp vanilla
1/4 cup honey
Preheat the oven to 325 degrees.
In a medium bowl, mix together the walnuts, brown sugar, & cinnamon. Set aside.
Starting with 1 egg roll wrapper, lay it out in front of you in a diamond. Brush the entire wrapper with the melted butter. Spread about 3 tbsp of the walnut mixture into the center of the wrapper.
Place another egg roll wrapper over top of the walnut covered one. Brush it all over with butter.
Starting with the corner closest to you, roll the egg roll until you reach the middle. Fold in the side corners like I have done above. You may have to brush a little more butter under these corners to keep them "glued" in place. Continue rolling. Brush a little more butter under the top corner and press it into the side of the egg roll.
Place the egg roll seam side down onto a baking sheet lined with parchment paper. Continue this same process with the other 7 egg rolls.
Bake at 325 degrees for 12- 15 minutes until the egg rolls are golden brown.
While the egg rolls are baking, prepare the honey sauce. In a small saucepan, combine the water, sugar, vanilla, and honey. Heat over medium heat and allow to simmer for about 15 minutes.
Let the sauce cool slightly.
Once the egg rolls have cooled enough transfer them to an airtight storage container. Pour the honey sauce all over the tops of the baklava egg rolls. Allow the sauce to soak in for at least an hour before serving them. They will keep this way for about 4 days.
These were a HUGE hit in my house! And to be honest, they were best after about 2 days of soaking in the honey sauce.
*This recipe was adapted from THIS RECIPE from allrecipes.com.
Baklava Egg Rolls
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients (8 egg rolls)
For the egg rolls
- 2 cups of walnuts, chopped
- 1/4 cup brown sugar
- 3/4 tsp cinnamon
- 16 egg roll wrappers
- 1/4 cup butter, melted
For the honey sauce
- 1/2 cup water
- 1/2 cup sugar
- 1/2 tsp vanilla
- 1/4 cup honey
Instructions
Preheat the oven to 325 degrees.
In a medium bowl, mix together the walnuts, brown sugar, & cinnamon. Set aside.
Starting with 1 egg roll wrapper, lay it out in front of you in a diamond. Brush the entire wrapper with the melted butter. Spread about 3 tbsp of the walnut mixture into the center of the wrapper.
Place another egg roll wrapper over top of the walnut covered one. Brush it all over with butter.
Starting with the corner closest to you, roll the egg roll until you reach the middle. Fold in the side corners like I have done above. You may have to brush a little more butter under these corners to keep them "glued" in place. Continue rolling. Brush a little more butter under the top corner and press it into the side of the egg roll.
Place the egg roll seam side down onto a baking sheet lined with parchment paper. Continue this same process with the other 7 egg rolls.
Bake at 325 degrees for 12- 15 minutes until the egg rolls are golden brown.
While the egg rolls are baking, prepare the honey sauce. In a small saucepan, combine the water, sugar, vanilla, and honey. Heat over medium heat and allow to simmer for about 15 minutes.
Let the sauce cool slightly.
Once the egg rolls have cooled enough transfer them to an airtight storage container. Pour the honey sauce all over the tops of the baklava egg rolls. Allow the sauce to soak in for at least an hour before serving them. They will keep this way for about 4 days.
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