Exquisite and Addictive Rolled Baklava Cookies
- Ready In:
- 54mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 lb phyllo dough (I use the Athens brand)
- 1 cup butter, but use the spray oil if you choose
- 5 5 cups ground pistachios (or a combination) or 5 cups almonds (or a combination)
- 1 cup sugar
- 1 teaspoon cinnamon
- raw sugar, to sprinkle on cookie tops (turbinado)
-
Syrup
- 1 1⁄2 cups honey
- 1 1⁄2 cups sugar
- 1 cup water
- 1 teaspoon of grated lemon rind
directions
- Spread out one sheet of phyllo dough.
- Keep the other sheets covered with a damp towel to prevent from drying and becoming brittle.
- Lightly brush with butter or spray the oil.
- Place another sheet of phyllo dough on top of the first sheet.
- Brush 2nd sheet with butter or oil and sprinkle the nut, sugar, and cinnamon filling lightly over whole sheet.
- Place a third sheet of phyllo dough over first two sheets.
- Brush with butter or oil and lightly sprinkle nut filling again.
- Roll the 3 sheets up tightly as you would a cigar or jellyroll.
- Slice diagonally into 1 or 2 inch pieces and place on a parchment-lined cookie sheet with sides *make sure you have sides on your cookie sheet (aka "jelly roll pan").
- Repeat until all the phyllo dough and filling have been used, using three sheets for each roll.
- Brush tops of baklava pieces with melted butter and sprinkle with raw (turbinado) sugar.
- Bake at 350 degrees for 20 minutes.
- Remove from oven to cool. Leave in pan.
- In a saucepan heat the honey, sugar, water, and lemon rind together and bring to a boil for 3 to 4 minutes.
- Pour over cooled baklava pieces. You may have to turn them once to make sure they are completely saturated with the syrup.
- Let them stay in pan long enough to absorb the syrup.
- Eat and then serve what is left; or serve and eat. It is your choice, but I guarantee there will never be any left!
- Cover and refrigerate. These can be frozen.
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Reviews
-
I was very disappointed in this recipe. First the method is anything but quicker than the traditional baklava. Secondly I found the syrup to be overbearingly sweet dispite the quality ingredients I used. I also found that pouring the hot syrup over the cooled cookies made the cookies soggy. Sorry Lutie, but I will stay with more traditional baklava recipes.
RECIPE SUBMITTED BY
Lutie
Crestwood, Kentucky