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Baklava Rounds

 Baklava Rounds
In need of a sweet treat that I could prepare ahead and freeze, I streamlined and modified a recipe that I found on a website. The rounds are like mini baklavas were a big hit at the elegant tea I catered for a Christmas gathering several years ago.—Meta West, Abilene, Kansas
32 ServingsPrep: 40 min. Bake: 20 min. + standing


  • 1 cup sugar
  • 3/4 cup water
  • 10 orange peel strips (1 to 3 inches)
  • 1-1/2 cups chopped walnuts
  • 1/2 cup slivered almonds
  • 1/4 cup sugar
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 18 sheets phyllo dough (14-inch x 9-inch sheet size)
  • 3/4 cup butter, melted


  • In a large saucepan, bring the sugar, water and orange peel to a
  • boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until
  • thickened. Strain and discard peel; set aside.
  • In a food processor, combine the walnuts, almonds, sugar, almond
  • extract, cinnamon and cloves. Cover and process until finely
  • chopped.
  • Place one sheet of phyllo dough on a work surface; brush with butter.
  • Repeat with two more sheets of phyllo, brushing each with butter.
  • (Keep remaining phyllo covered with plastic wrap and a damp towel to
  • prevent it from drying out.) Sprinkle with 1/3 cup nut mixture.

2 of 2

Baklava Rounds (continued)

Directions (continued)

  • Repeat layers twice.
  • Roll up jelly-roll style, starting with a long side. Brush roll with
  • butter. Trim edges. Cut into 16 slices, about 3/4 in. each. Place
  • cut side down on a greased 15-in. x 10-in x 1-in. baking pan. Repeat
  • with remaining phyllo, butter and filling.
  • Bake at 350° for 10 minutes. Gently turn cookies over; bake 10-15
  • minutes longer or until golden brown. Cool for 5 minutes before
  • removing from pans to wire racks over waxed paper.
  • Spoon half of the syrup over cookies. Let stand for 15 minutes.
  • Drizzle with remaining syrup. Cool completely. Yield: 32 cookies.
To Make Ahead: Prepare as directed. Freeze in a single layer on a waxed paper-lined baking sheet. Once frozen, package in freezer bags, separating layers with waxed paper. Thaw in a single layer before serving.
Nutritional Facts: 1 cookie equals 132 calories, 9 g fat (3 g saturated fat), 11 mg cholesterol, 56 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.