Ingredients
- 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.
Bake for about 8 minutes until golden brown and cool slightly. Serve with a little syrup over.
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.
Happy to hear that. you can bake it and enjoy a great sweet treat.