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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 32 |
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The rounds are like mini baklavas were a big hit at the elegant tea I catered for a Christmas gathering several years ago. Meta West, Abilene, Kansas. Ingredients:
1 cup sugar |
3/4 cup water |
10 orange peel strips (1 to 3 inches) |
filling: |
1-1/2 cups chopped walnuts |
1/2 cup slivered almonds |
1/4 cup sugar |
1 teaspoon almond extract |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
18 sheets phyllo dough (14-inch x 9-inch sheet size) |
3/4 cup butter, melted |
Directions:
1. In a large saucepan, bring the sugar, water and orange peel to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until thickened. Strain and discard peel; set aside.
2. In a food processor, combine the walnuts, almonds, sugar, almond extract, cinnamon and cloves. Cover and process until finely chopped.
3. Place one sheet of phyllo dough on a work surface; brush with butter. Repeat with two more sheets of phyllo, brushing each with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with 1/3 cup nut mixture. Repeat layers twice.
4. Roll up jelly-roll style, starting with a long side. Brush roll with butter. Trim edges. Cut into 16 slices, about 3/4 in. each. Place cut side down on a greased 15-in. x 10-in x 1-in. baking pan. Repeat with remaining phyllo, butter and filling.
5. Bake at 350° for 10 minutes. Gently turn cookies over; bake 10-15 minutes longer or until golden brown. Cool for 5 minutes before removing from pans to wire racks over waxed paper.
6. Spoon half of the syrup over cookies. Let stand for 15 minutes. Drizzle with remaining syrup. Cool completely. Yield: 32 cookies.
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