Exquisite And Addictive Rolled Baklava Cookies Recette

Experience baklava like never before! This rolled cookie version is surprisingly quick, easy, and elegant – perfect for a weekend baking project with friends or family. We've simplified the classic baklava recipe, focusing on a few repeated steps for deliciously flaky, nutty, and honey-sweet treats. Using a combination of melted butter and cooking spray speeds up the process. Choose your favorite nuts (walnuts, pecans, almonds, pistachios, or a mix!), premium honey, pure cane sugar (don't skimp – it makes all the difference!), and high-quality butter (margarine just won't do!). The secret? Pouring the honey syrup over *cooled* cookies prevents sogginess. These stunning cookies are perfect any time of year and look gorgeous served in paper cups. (Double the recipe – they disappear fast!)

Préparation 30 min
Cuisson 54 min
Calories 1514.6 kcal
Protéines 32g
Exquisite And Addictive Rolled Baklava Cookies 42

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Exquisite And Addictive Rolled Baklava Cookies

  • 1 package (14 oz) phyllo dough, thawed
  • 1/2 cup (1 stick) unsalted butter, melted, plus extra for brushing
  • Ground Walnuts
  • 1/2 cup granulated sugar, plus 1 tablespoon for sprinkling
  • 1 teaspoon ground cinnamon
  • 1 tablespoon raw sugar
  • 1/2 cup honey
  • 1/4 cup water
  • 1 teaspoon lemon zest

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Comment préparer Exquisite And Addictive Rolled Baklava Cookies

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and create sides using a rimmed baking sheet or aluminum foil.
  2. Lay out one sheet of phyllo dough (approximately 14x18 inches). Keep remaining sheets covered with a damp towel to prevent drying.
  3. Lightly brush the phyllo sheet with melted butter or spray with cooking oil.
  4. Top with a second phyllo sheet; brush with butter/oil.
  5. Sprinkle evenly with 1/4 cup nut mixture, 1 tablespoon granulated sugar, and 1/4 teaspoon ground cinnamon.
  6. Add a third phyllo sheet; brush with butter/oil.
  7. Sprinkle evenly with another 1/4 cup nut mixture, 1 tablespoon granulated sugar, and 1/4 teaspoon ground cinnamon.
  8. Tightly roll the three phyllo sheets together, like a jelly roll.
  9. Slice the roll diagonally into 1-2 inch pieces. Place on the prepared baking sheet.
  10. Repeat steps 2-9 until all phyllo dough and filling are used.
  11. Brush the tops of the baklava pieces with melted butter and sprinkle with 1 tablespoon raw sugar.
  12. Bake for 20 minutes, or until golden brown.
  13. Remove from oven and let cool completely on the baking sheet.
  14. While cookies cool, prepare the honey syrup: In a saucepan, combine 1/2 cup honey, 1/4 cup granulated sugar, 1/4 cup water, and 1 teaspoon lemon zest. Bring to a boil, then simmer for 3-4 minutes.
  15. Once the baklava cookies are completely cool, gently pour the honey syrup over them, turning to coat evenly.
  16. Let the cookies sit in the syrup for at least 30 minutes to absorb the sweetness.
  17. Serve and enjoy! (Refrigerate leftovers; these also freeze well.)

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

619g

Fat

123g

Carbs

67g

Questions fréquentes

Combien de temps faut-il pour préparer Exquisite And Addictive Rolled Baklava Cookies ?

Exquisite And Addictive Rolled Baklava Cookies prend environ 84 minutes du début à la fin — environ 30 minutes de préparation et 54 minutes de cuisson.

Combien de calories contient Exquisite And Addictive Rolled Baklava Cookies ?

Exquisite And Addictive Rolled Baklava Cookies contient environ 1514.6 calories par portion, avec environ 32 g de protéines, 67 g de glucides et 121 g de lipides.

De quels ingrédients ai-je besoin pour Exquisite And Addictive Rolled Baklava Cookies ?

Les principaux ingrédients de Exquisite And Addictive Rolled Baklava Cookies sont Phyllo Dough, Butter, Ground Walnuts, Sugar, Cinnamon, Raw Sugar. Consultez la liste complète avec les quantités ci-dessus.

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