Bourekakia (Baklava 'cigars')
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
- 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
- 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 ï¿½ 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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Since I am gluten free I didn't actually get to try these but was told by my mother they are sooo good. Masha Allah. I did do a few trials rolling them, so some wern't exactly cigars, but it was easy once I got the hang of it. I dusted them with homemade powdered sugar which included tapioca starch. My oven seemed to cook these way faster the the amount of time specified. The bottoms got too brown so I will make these again only if I get a new oven.
Please note that a few of the ingredients are showing up incorrectly on the recipe page but are actually correct on the Submit a Correction page. The following amounts are what should appear:<br/><br/>Syrup:<br/>1 1/4 cups sugar<br/>3/4 cup water<br/>1 tablespoon fresh lemon juice<br/>1 tablespoon honey (preferably, Greek Thyme)<br/>3 cinnamon sticks<br/>3 whole cloves<br/>Filling:<br/>3 cups ground walnuts<br/>1 teaspoon cinnamon<br/>1/4 teaspoon ground cloves<br/>2 egg whites, room temperature, beaten to consistency of mayonnaise<br/>1 lb phyllo pastry<br/>1 cup butter, melted<br/>icing sugar
An exceptionally delicious & unique dessert. It was raved about at our dinner party, and it was our first time making it (but not the last!). Some side notes: we used regular honey not Greek Thyme honey; we had some notable difficulty with peeling the phyllo and keeping it pliable (quickly adding butter keeps it from turning to parchment); we added a sprinkle of cinnamon atop the confectionary sugar for contrast and taste. Loved it!!
I truly loved these, since they weren't sticky sweet as most other baklavas I've made, Since they are time-consuming, when I want to serve them, I make them ahead of time and freeze. The only change I made was to change syrup somewhat by using 1T orange juice and 1T lemon juice. I'll be making these smokin' "cigars" for every Greek Night we have! Thanks so much!