Gollash with Nuts

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Prepare the syrup by combining the granulated sugar, water, and lemon juice in a small saucepan.

   Ongeveer 2 min

2. 2

   Bring the syrup mixture to a boil over medium heat, then reduce the heat and simmer for 10 minutes until slightly thickened.

   Ongeveer 10 min

   Tip van de kok: Do not stir the syrup while it's boiling to prevent crystallization.

3. 3

   Remove the syrup from the heat and stir in the orange blossom water, if using. Set aside to cool completely.

   Tip van de kok: Cool syrup is essential for a crispy gollash.

4. 4

   Preheat your oven to 180°C (350°F).

   Ongeveer 10 min

5. 5

   In a medium bowl, combine the chopped mixed nuts, granulated sugar for the filling, and cinnamon.

   Ongeveer 2 min

6. 6

   Lay one sheet of phyllo dough on a clean surface, keeping the remaining sheets covered with a damp cloth to prevent them from drying out.

   Ongeveer 1 min

   Tip van de kok: Phyllo dries out very quickly, so work efficiently.

7. 7

   Brush the phyllo sheet lightly with melted butter.

8. 8

   Spread a thin line of the nut mixture along one long edge of the phyllo sheet.

9. 9

   Tightly roll the phyllo sheet from the long edge, enclosing the nut filling, until you have a long cigar shape.

   Ongeveer 1 min

10. 10

    Repeat steps 6-9 with the remaining phyllo sheets and nut mixture.

    Ongeveer 10 min

11. 11

    Arrange the phyllo rolls in a lightly buttered baking dish, ensuring they fit snugly.

    Ongeveer 2 min

    Tip van de kok: You can cut the rolls to fit your dish if needed.

12. 12

    Brush the tops of the phyllo rolls generously with any remaining melted butter.

    Ongeveer 1 min

    Tip van de kok: This helps with browning and crispiness.

13. 13

    Bake for 25-30 minutes, or until the gollash is golden brown and crispy.

    Ongeveer 30 min

    Tip van de kok: Keep an eye on it to prevent burning.

14. 14

    Immediately upon removing from the oven, pour the cooled syrup evenly over the hot gollash.

    Ongeveer 1 min

    Tip van de kok: The temperature difference helps the gollash absorb the syrup better.

15. 15

    Let the gollash rest and absorb the syrup for at least 15 minutes before serving.

    Ongeveer 15 min

    Tip van de kok: Allowing it to rest enhances the flavor and texture.