BAKLAVA ROUNDS

Baklava Rounds image

In need of a sweet treat that I could prepare ahead and freeze, I streamlined and modified a recipe that I found on a website. 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

Provided by Taste of Home

Categories Desserts

Time 1h

Yield about 2-1/2 dozen.

Number Of Ingredients 13

Previous Next

Ingredients

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
PHYLLO DOUGH:
18 sheets phyllo dough (14x9-inch sheet size)
3/4 cup butter, melted
SYRUP:
1 cup sugar
3/4 cup water
10 orange peel strips (1 to 3 inches)

Steps:

Pulse first six ingredients in a food processor until finely chopped. Set aside., 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. 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 in a greased 15x10x1-in. baking pan., Preheat oven to 350°. Repeat layering and rolling with remaining phyllo, butter and nut mixture. Bake 10 minutes. Gently turn cookies over; bake until golden brown, 10-15 minutes longer. Cool 5 minutes before removing from pans to wire racks over waxed paper., Meanwhile, in a large saucepan, bring sugar, water and orange peel to a boil. Reduce heat; simmer, uncovered, until thickened, 30-35 minutes. Strain and discard peel. Spoon half of syrup over cookies. Let stand for 15 minutes. Drizzle with remaining syrup. Cool completely.

Nutrition Facts : Calories 132 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 60mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.