Juicy, interesting way to make rolls
- Boil sugar and water syrup, cook for 10 minutes when it boils, add vanilla and slices of 1/2 lemon. Allow to cool.
- Mix ground walnuts, grated chocolate, semolina and 2 tablespoons of sugar.
- Take 1 crust, bend 2 cm from one end, pull a larger needle or stick inside. Brush the bark with a mixture of oil and carbonated water. At the end of the wrapped crust, put 2 tablespoons of a mixture of walnuts and semolina and chocolate along. Bend the crust into a roll not tightly but loosely so that the width of the roll is 2 cm. When we bend the crust around the needle on both sides, gather it a little and place it in a tray 30 cm wide (the crust is 40 cm wide before folding). So do with all the crusts, cut the rolls and pour over 100 g of melted margarine. Bake the baklava at 170 degrees for 30-40 minutes to get a golden yellow color and pour over the cold syrup. Let the baklava soak up the syrup.