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Bourekakia (Baklava 'cigars')

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“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. *Please note that a few of the ingredients are showing up incorrectly on the recipe page and is not fixable currently. The following amounts are what should appear: Syrup: 1 1/4 cups sugar 3/4 cup water 1 tablespoon fresh lemon juice 1 tablespoon honey (preferably, Greek Thyme) 3 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”
READY IN:
1hr 25mins
YIELD:
42 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. For syrup: Cook all ingredients in saucepan over low heat, swirling pan occasionally, until sugar dissolves, then boil 15 minutes.
  2. Cool completely; strain.
  3. For filling: Combine walnuts, cinnamon and cloves.
  4. Blend in 1 cup syrup and whites (mixture should not be too stiff; add up to ¼ cup additional syrup, if necessary.).
  5. To assemble: Preheat oven to 350°F.
  6. Cut phyllo into 5 x 8 inch strips.
  7. Cover with plastic wrap and a damp towel until ready to use.
  8. Take a strip and brush it lightly with melted butter.
  9. Spread 1 heaping teaspoon of filling along narrow edge.
  10. Fold in sides ½ inch toward center; brush sides lightly with butter; roll up tightly.
  11. Repeat with remaining strips.
  12. Arrange seam side down on baking sheet.
  13. Brush with remaining butter.
  14. (They can be frozen at this point � increase baking time to 30-35 minutes if baking them frozen).
  15. Bake until golden and crisp, 20-25 minutes.
  16. Cool completely.
  17. Dust lightly with powdered sugar.

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