Ingrédients pour Bourekakia Baklava Cigars
- 1 1/4 cups sugar
- 3/4 cup water
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 3 cinnamon sticks
- 3 whole cloves
- 3 cups ground walnuts
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 egg whites
- 1 lb phyllo pastry
- 1 cup butter, melted
- powdered sugar, for dusting
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Comment préparer Bourekakia Baklava Cigars
- **Make the Syrup:** In a saucepan, combine 1 1/4 cups sugar, 3/4 cup water, 1 tablespoon fresh lemon juice, 1 tablespoon honey (preferably Greek thyme honey), 3 cinnamon sticks, and 3 whole cloves. Cook over low heat, swirling occasionally, until the sugar dissolves. Bring to a boil and simmer for 15 minutes.
- Cool the syrup completely, then strain it and set aside.
- **Prepare the Filling:** In a bowl, combine 3 cups ground walnuts, 1 teaspoon cinnamon, and 1/4 teaspoon ground cloves.
- Add 1 cup of the cooled syrup and 2 egg whites (beaten to the consistency of mayonnaise) to the walnut mixture. Mix well to combine.
- **Assemble the Bourekakia:** Preheat your oven to 350°F (175°C). Cut 1 lb of phyllo pastry into 5 x 8 inch strips. Cover the phyllo with plastic wrap and a damp kitchen towel to prevent drying.
- Take one phyllo strip and lightly brush it with melted butter (approximately 1 cup).
- Spread 1 heaping teaspoon of the walnut filling along the narrow edge of the phyllo strip.
- Fold in the sides of the phyllo about 1/2 inch towards the center.
- Brush the sides lightly with more melted butter.
- Roll up the phyllo tightly into a cigar shape.
- Repeat steps 6-10 with the remaining phyllo strips and filling.
- Arrange the Bourekakia seam-side down on a baking sheet.
- Brush the tops of the cigars with the remaining melted butter.
- Bake for 20-25 minutes, or until golden brown and crispy.
- Let the Bourekakia cool completely on a wire rack.
- Dust lightly with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
26g
Fat
16g
Carbs
4g
