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Chocolate-Dipped Mini Baklava Rolls Recipe

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These Chocolate-Dipped Mini Baklava Rolls are a delightful fusion of crisp phyllo pastry filled with a spiced nut mixture, soaked in sweet syrup, and finished with a rich dark chocolate coating. Perfect for serving 24 bite-sized treats that combine traditional flavors with a modern twist.

Ingredients

Scale

For The Filling:

  • 60 grams walnuts
  • 60 grasm flaked almonds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

For The Baklava’s:

  • 6 phyllo pastry sheets

For The Syrup:

  • 85 grams fresh orange juice
  • 115 grams water
  • 120 grams sugar
  • 1 cinnamon stick

For The Topping:

  • 200 grams dark chocolate (finely chopped or chocolate chips)
  • 1 tablespoon vegetable oil
  • some extra ground nuts

Instructions

  1. For The Filling: Grind nuts in a food processor until you get a coarse crumb. Combine with ground cinnamon and cloves and set aside.
  2. For The Baklava’s: Preheat oven to 175°C / 347°F.
  3. Phyllo Preparation: Unfreeze phyllo in the fridge overnight. Without removing from its package let phyllo rest at room temperature for 30 minutes before using.
  4. Phyllo Handling: Open the phyllo package and remove the phyllo. Lay the phyllo sheets flat open. Take one sheet of phyllo and cover the rest with a tea towel (so it won’t air-dry).
  5. Cutting: Cut the phyllo sheet to 4 strips widthwise.
  6. Oil Application: Gently brush each phyllo with a bit of olive oil (not too much since it will cover the flavor of the Baklava’s).
  7. Filling: Sprinkle some of the nut filling all over the phyllo’s. Gently fold the sides of each strip inwards to secure the filling. Fold to about 1 cm on each side (not all the way through). Fold the bottom end of each strip and roll upwards.
  8. Prepare Baking Dish: Grease a 29×21 cm / 12×9 inch baking dish with a bit of olive oil and add the Baklavas.
  9. Baking: Prick each Baklava carefully with a toothpick. Bake for approximately 25 minutes or until they get a golden brown color and crispy on top.
  10. For The Syrup: Add all of the ingredients for the syrup in a small saucepan and bring to a boil over high heat. Once it starts to boil, reduce heat to medium and cook for 5 minutes.
  11. Syrup Application: Pour the syrup over the Baklava’s right as they come out of the oven (in order to absorb it all).
  12. Resting: Let the Baklava’s rest until they reach room temperature.
  13. For The Topping: Add chocolate in a coffee mug. Microwave for 30 seconds on medium-low temperature. Stir chocolate and scrape the edges of the cup well. Repeat process until chocolate melts completely. Stir in the vegetable oil. Let the chocolate rest for a minute or two.
  14. Chocolate Dipping: Dip each Baklava half way through in the melted chocolate. Transfer the chocolate dipped Baklava to a piece of parchment paper and sprinkle with some finely chopped nuts.
  15. Chilling: Once you finished with all the Baklavas, refrigerate until chocolate is firm enough.

Notes

  • Unfreeze phyllo in the fridge overnight and let it rest at room temperature for 30 minutes before use for best results.
  • Use olive oil sparingly on phyllo to avoid overpowering the baklava flavor.
  • Pricking the baklava before baking helps them to cook evenly and become crispy.
  • Pour syrup over baklava immediately after baking to ensure full absorption.
  • Microwave chocolate in short intervals and stir well to avoid burning.
  • Refrigerate dipped baklava until chocolate topping is firm.

Keywords: mini baklava rolls, chocolate dipped baklava, phyllo pastry dessert, nut-filled baklava, Mediterranean sweets

Find it online: https://foodarohub.com/chocolate-dipped-mini-baklava-rolls-recipe/