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Rolled Baklava: 6 baklava phyllo sheets 100 g melted butter Powdered pistachios for sprinkling For the base of the roll: 1 cup cracked hazelnuts (or walnuts, peanuts) 30 g melted butter 2 tbsp honey Puding ingredients: 1/2 lt milk 1/4 cup semolina 1 tbsp corn starch 1 vanilla Shyrup Ingredients 1 cup sugar 1 cup water 1 slice of lemon Preparation : Make the sherbet first. Put the ingredients together in the pot, after it starts to boil, reduce the heat and boil for another 10 minutes and let it cool. -Cook the pudding ingredients until they thicken and set aside to cool. -Oil the first layer of baklava phyllo and sprinkle some powdered pistachios , cover it with the second layer, wrap it on a thin rolling pin and shape it as in the video. If your rolling pin is short, cut the dough as much as the size of the rolling pin and wrap it in the shape of a ring on the part you cut. -Cut rings about 3 fingers wide. -Oil the tray and place the rings upright. -Put some hazelnut mixture into them and press them with your fingers. -Put the pudding on top. The pudding should have a slightly thick consistency so that it does not run down the floor and spread. Sprinkle chopped pistachios on top. -Pour 1 teaspoon of butter on each ring. -Bake in a preheated oven at 160 degrees for approximately 30 - 40 minutes until golden brown. - When they come out of the oven, drizzle them with syrup and serve with rose petals. Bon appetit🤗🌺
