Recipe courtesy of Kathy Boulukos
Print
Total:
1 hr 20 min
(includes draining time)
Active:
1 hr
Yield:
75 pieces
Level:
Intermediate
Total:
1 hr 20 min
(includes draining time)
Active:
1 hr
Yield:
75 pieces
Level:
Intermediate

Ingredients

Syrup:
  • 2 cups sugar
  • 1 tablespoon fresh lemon juice 
  • 1 stick cinnamon 
  • 1/3 cup honey 
Filling:
  • 8 ounces walnuts, chopped
  • 1/2 cup finely chopped zwieback cookies 
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon 
  • 1 pound phyllo pastry 
  • 3 sticks (12 ounces) unsalted butter, melted, for brushing phyllo 

Directions

Watch how to make this recipe.

Special equipment: a dowel or pencil, about 1/2 inch in diameter and 10 inches long

For the syrup: Combine the sugar, lemon juice, cinnamon stick and 1/3 cup water in a small saucepan. Bring to a boil, then simmer 40 minutes. Stir in the honey and set aside to cool.

For the filling: Combine the walnuts, cookies, sugar and cinnamon.

Preheat the oven to 350 degrees F. Cut the phyllo sheets into thirds; cover with plastic wrap until ready to use.

To make the baklava rolls: Working with one sheet of phyllo at a time, brush the phyllo with the butter and place 1 teaspoon of the filling along the lower bottom edge of the short side of the phyllo. Fold in both sides, and then fold the bottom up over the filling. Place a dowel or pencil on the bottom edge of the phyllo and use it to roll the pastry into a cylinder. Push each side of the rolled phyllo toward the center to gather. Remove the dowel and place the roll on an ungreased baking sheet. Repeat with the remaining ingredients. Butter the top of each roll and bake until golden, about 15 minutes.

Dip the hot pastry in the cold syrup; place in a colander set over a plate to drain for 2 minutes and serve.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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