Bourekakia (Baklava 'cigars') Recipe #63732
These are great and keep a long time. Not as sweet as traditional baklava as they are not soaked in syrup, merely dusted with powdered sugar.
1½ hours | 1 hour prep
42 pieces
Syrup
- 1 1/4 cups sugar
- 3/4 cup water
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey (preferably, Greek Thyme)
- 3 inches cinnamon sticks
- 3 whole cloves
Filling
- 3 cups ground walnuts
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 2 egg whites, room temperature, beaten to consistency of mayonnaise
- 1 lb phyllo pastry
- 1 cup butter, melted
- icing sugar
- For syrup: Cook all ingredients in saucepan over low heat, swirling pan occasionally, until sugar dissolves, then boil 15 minutes.
- Cool completely; strain.
- For filling: Combine walnuts, cinnamon and cloves.
- Blend in 1 cup syrup and whites (mixture should not be too stiff; add up to ¼ cup additional syrup, if necessary.)
- To assemble: Preheat oven to 350°F.
- Cut phyllo into 5 x 8 inch strips.
- Cover with plastic wrap and a damp towel until ready to use.
- Take a strip and brush it lightly with melted butter.
- Spread 1 heaping teaspoon of filling along narrow edge.
- Fold in sides ½ inch toward center; brush sides lightly with butter; roll up tightly.
- Repeat with remaining strips.
- Arrange seam side down on baking sheet.
- Brush with remaining butter.
- (They can be frozen at this point – increase baking time to 30-35 minutes if baking them frozen).
- Bake until golden and crisp, 20-25 minutes.
- Cool completely.
- Dust lightly with powdered sugar.
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5 stars