Baklava Rounds Recipe
Baklava Rounds Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 40 min. + standing Bake: 20 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 40 min. + standing Bake: 20 min. + cooling

Ingredients

  • 1 cup sugar
  • 3/4 cup water
  • 10 orange peel strips (1 to 3 inches)
  • FILLING:
  • 1-1/2 cups chopped walnuts
  • 1/2 cup slivered almonds
  • 1/4 cup sugar
  • 1 teaspoon almond extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 18 sheets phyllo dough (14x9-inch sheet size)
  • 3/4 cup butter, melted

Directions

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. 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: about 2-1/2 dozen.
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.
Originally published as Baklava Rounds in Taste of Home Christmas Annual Annual 2012, p121

Nutritional Facts

1 cookie: 132 calories, 9g fat (3g saturated fat), 11mg cholesterol, 60mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 2g protein.

  • 1 cup sugar
  • 3/4 cup water
  • 10 orange peel strips (1 to 3 inches)
  • FILLING:
  • 1-1/2 cups chopped walnuts
  • 1/2 cup slivered almonds
  • 1/4 cup sugar
  • 1 teaspoon almond extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 18 sheets phyllo dough (14x9-inch sheet size)
  • 3/4 cup butter, melted
  1. 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.
  2. In a food processor, combine the walnuts, almonds, sugar, almond extract, cinnamon and cloves. Cover and process until finely chopped.
  3. 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. Repeat layers twice.
  4. 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.
  5. 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.
  6. Spoon half of the syrup over cookies. Let stand for 15 minutes. Drizzle with remaining syrup. Cool completely. Yield: about 2-1/2 dozen.
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.
Originally published as Baklava Rounds in Taste of Home Christmas Annual Annual 2012, p121

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