prototypes, delicious, aromatic syrup rolls stuffed with dried figs and nuts. They are made with olive oil and lightly siropiasmena with orange syrup. From radicio.com
ingredients (per 48 pieces )
For the syrup:
Ζάχαρη : 1/2 mug (100 gr.)
Water: 4 tablespoons (60 gr.)
Honey: 4 tablespoons
Orange: 4 tablespoons juice and peel of half (only the orange part)
For the filling:
dried figs: 500 g. (remove the hard edge of the stem and chontrokovete)
Water: 1 1/2 mug
Ζάχαρη : 1 mug (200 gr.)
Orange zest: by 1 orange
Cinnamon: 1/2 teaspoon
Walnuts: 1 mug, lightly toasted and crushed
Brandy: 2 tablespoons
For the sheet:
Baklava's Pastry sheet: 450 – 500 g. (total 12 leaves)
Ελαιόλαδο : 1/2 mug
Implementation:
Put in saucepan all the ingredients for the syrup and put into the fire. Stir to melt the sugar. When a boil, lower the heat and let it simmer for 3 – 4 minutes. The download from heat, remove the peel and pour the syrup into clean bowl. Hold it for later.
In saucepan that emptied, put dried figs, water, sugar, the zest and cinnamon and put the fire. Stir to melt the sugar. Let it boil, until the liquid to thicken and become like syrup, 5 – 8 minutes (the time depends on how it dried figs, soft figs want less time than the very hard). Download the mixture from the heat and let it cool. When it come to room temperature, put it in a food processor and grind to be like paste (put it in 3 – 4 doses to grind better). Put the paste in a bowl and add the brandy and walnuts. Stir homogeneous mixture.
The empty bag in coarse kitchen, best bag divided Long and close. When you fill the rolls, will trim the one corner of the bag to make a hole approximately 2 – 2,5 cm opening, so the bag can play the role of pastry piping bag.
Preheat oven to 190 degrees. Lay the large baking oven with baking greaseproof.
Open the sheets on a flat surface and keep it covered with towel to not dry. Apply a sheet countertop, with the long side facing you. Brush, pass across the surface with olive oil. Above put second sheet, the pass with olive oil and put on a third card. Open the bag with the stuffing and pushing the empty one “cord” filling the long end of the leaves that are near you. Wrap the leaves in a tight roll and with a sharp knife, Cut the roll in 12 straight pieces. Put them in the pan. In the same way you do the rest 3 rolls.
Bake the rolls for about 25 minutes, To get a beautiful light brown color. Remove from the oven and spoon, pour the syrup, while still warm. Allow to cool in the pan. Withstand at room temperature 4 – 5 some days.
