Fair Food-Baklarolls

This is one item for the at home Carnival/Fair foods for your Littles.

Seeing that there is still a world wide pandemic going on, you may want to hold your fair or carnival at home. This is also good for an at home carnival party.

I have been a HUGE fan of Baklava for many years. I have made “a few” batches both professionally (more than 100 pounds), under the tutelage of a Mediterranean chef, & at home. In this series, I decided I wanted to try something that I think would be great, I was right.

Egg rolls don’t take long to fry, so keep that in mind. Between 350°F & 375°F is ample, with 325°F – 350°F better if you’re looking for a blonde eggroll. I wanted them a bit more towards brown.
You can use a candy thermometer if you’d like. I use smell or a drop of water. I’ve heated enough oil to smell when it’s hot, that’s for sure. The water method is easier to learn & faster. Take one drop of water & let it fall into the oil. When it explodes, the oil is ready to fry with. This works best with veggie oil at 350°F or peanut oil at 375°F (in a deep fryer).

If you’re not familiar with shallow pan frying, have your tongs ready. You’ll drop it in, & in about twenty odd seconds, turn the egg roll over, then pull them out, it’s that quick.

1/2 C Hot water (about 120°F)
1 C sugar white cane preferabley
1/4 tsp cinnamon
16 oz honey
1 Tbsp lemon juice
1 tsp vanilla extract

Add all to sauce pan, stir till dissolved, using hot water’s temp. It works better if you stir the honey in after the sugar has dissolved.

The cinnamon that I used for this is pulverized cinnamon sticks that I made myself. The taste is much stronger than that canned (facial powder) stuff.

Clover honey is fine to use. Also very, good is a spring flower mix that comes from your area. There is a retail product for that, or just find your local bee keeper & get some fresh filtered stuff.

A word about heating honey. Boiling honey will expand four times it’s size (about eight times the size of your small pan), & quickly boil over, out of control. Honey burns are second to melting cheese which is like burning polyester. So keep your eye on it. DO NOT “lay a wooden spoon over the top of the pan”. That is only for video cooks to get views, it doesn’t stop the contents from boiling over.

Bring the above to a rolling boil. Reduce the heat & simmer for 20 minutes. Skim off the foam. Set aside. You can store it in the fridge if you’d like, or use it once it cools down to consume.

Additionally, be careful not to brown this mix, that is a different taste. Sub Note: You can brown 1-2 pats of butter in the pan if you want a nut browned taste. Try it the second time if you’re not familiar with Baklava. You can also do that with the filling below. Brown, don’t burn.

When hot, honey will be thin. Once it cools to around room temp, it will become thick again.


1 lb minced walnuts retail package
1 lb minced pistachios retail package
2 tablespoons white sugar
6 oz honey
2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 stick of unsalted butter, melted

1/2 package egg roll wraps about 20
water for sealing
veggie oil for frying

The nuts are consumer or retail packaging, & NOT RAW! They are prepared, & may or may not be salted, depends on your purchase.

The sugar can be either cane (preferred) or beet sugar. A good sub is Agave.

This is one of those recipes that you get to use your unsalted butter in. Woo hoo!! Regular salted butter is fine too, no worries. The sweet & salty taste very good together on this sugary dish.

Hit the nuts with your blender or processor, or 1/4 of it with your coffee/herb grinder. This helps give you a finer nut mix to work with, along with the minced portion. Fold that back into your mix.

Hand & Machine crushed & pulverized

Clover honey is fine to use. Also very, good is a spring flower mix that comes from your area. There is a retail product for that, or just find your local bee keeper & get some fresh filtered stuff.

Add all of the ingredients to a bowl & stir. Set aside. You can leave this for a day or two for a better taste. Give it about thirty minutes otherwise.

Spoon out some mix onto egg roll wrap, tuck in ends, fold under first corner, roll, & seal with a dab of plain water. Use as much or as little of the mix as you’d like. That’s why it’s about 20 wraps. I love baklava, & really love it this way too, so I prefer thick or filled.

The secret is tucking
Roll, wet

Bring oil up to 350°F or 375°F . Add egg rolled baklava sealed side down, & cook till brown, turn once, remove. This takes about “twenty seconds”, which is why I suggest 350°F oil.

Plate, drizzle sauce over Baklarolls or use sauce as a dip. Yes, I stole “the cat’s” bisque dish for the photo!

Drizzled & Dipping

Once made these keep very, very well for about a week (I never get that far with them), before they soften. Nothing in here that “needs” refrigeration. These are great hot, cold or especially room temp!

Do check your blood sugar level after one of these.


5 thoughts on “Fair Food-Baklarolls

      1. I had an addiction to baklava but was cured when someone brought me cases and cases of baklava. The ended my addiction. Still they are yummy in moderation. 😋

        Liked by 1 person

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