I was recently craving for Baklawa, the world renowned dessert from Iran. Unfortunately, here in India we get baklawas only during Eid, so I thought why not try making it myself. But as you all know, magic happens in my kitchen when I add my little twist to any recipe. The magic combined Baklawas and Spring Rolls and that produced – Sweet Spring Rolls.
Here is how it is prepared.
10 pastry sheets or samosa patti
½ cup dry roasted and chopped dry fruits (walnuts, cashew nuts, pistachios, resins and dates)
50 gm butter
½ cup honey
1 inch stick cinnamon
1 tablespoon flour
Oil for frying
Vanilla ice cream as required
Make a thick paste of flour with water and keep aside. Take the pastry sheets (samosa patti) one at a time and fill it with chopped nuts on one side. Apply the flour and water paste on the edges and on sides and roll the sheet sealing the sides. You can also fold the sheets and give it a triangular shape or any other shapes you like. Only make sure the edges are sealed from all the sides.
Heat oil in a deep frying pan and fry the rolls on medium heat till they turn golden brown. Drain from oil and put it on kitchen towel or tissue paper so that it soaks excess oil.
In another pan melt butter on a low heat and add the cinnamon stick. Once the butter melts add honey to it. Make sure the butter does not burn. Stir for half a minute and then drop the fried rolls in the butter and honey syrup. Glaze the rolls completely with the syrup.
Serve this hot crunchy rolls drenched in a silky syrup with cold vanilla ice cream or any other ice cream of your choice.
NOTE: If you do not get pastry sheets or samosa patti, then you can simply make a stiff dough of plain flour (maida), little oil and water. Rest the dough for 15 minutes and then roll out thin strips.
I recently prepared the sweet spring rolls for my Iranian neighbour on her birthday and she got very emotional. She and her family enjoyed the dessert a lot. Try surprising your friends and loved ones with this recipe, am sure they are going to love it. Do write to me your experience, till then happy cooking 🙂