• 1 package (12 leaves) Phyllo dough thawed in the fridge for the night
  • 100 grams of melted butter


Filling ingredients:

  • 300 grams of roasted pistachios or walnuts or finely chopped almonds
  • 100 grams (1/2 cup) of sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon of honey

For syrup:

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 teaspoon of freshly squeezed lemon juice

Let's do it!

Preheat oven to 385 F degrees.

Make the syrup:
Cook syrup’s ingredients for 4 minutes on a saucepan or small pot over medium-high heat.

Prepare the stuffing: cut all nuts to small pieces, in a bowl place the nuts, add sugar and cinnamon, add honey and mix well.

Place filo leaf on baking paper (cover the rest with a towel), brush with melted butter and cut laterally into four equal strips.  Place a stuffing spoon across the bottom margin and roll a cigar to the middle.  Cut, fill and roll another cigar from the other half of the leaf.  Place on a parchment paper on a baking tray and lightly brush with butter.
Bake for about 8 minutes until golden brown and cool slightly.  Serve with a little syrup over.

Join the discussion 2 Comments

  • nancy says:

    After finishing a tray of baklava, my mother use to make this recipe with leftover pieces of the phyllo. Sometimes she added raisins. I liked this better than the baklava because they weren’t drenched in honey.

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