Walnut Phyllo Rounds
Submitted by rat
Flaky phyllo spirals filled with walnuts, pistachios, candied orange peel, and orange blossom water, baked golden and soaked in lemon syrup. A baklava-style treat that makes about 42 pieces.
YIELD
6 servingsPREP
40 minCOOK
20 minREADY
60 minThese phyllo rounds are baklava’s elegant cousin, rolled instead of layered, and scented with orange blossom water that perfumes every flaky bite.
Walnuts and pistachios get pulsed with candied orange peel, cinnamon, and cloves into a fragrant filling, then scattered between buttered layers of phyllo before the whole thing gets rolled tight and sliced into spirals.
After a quick bake to golden perfection, warm lemon syrup soaks into every crevice, turning crispy pastry into something sticky, crunchy, and impossibly aromatic.
Kitchen Tips
- Keep unused phyllo under a damp towel at all times. Even a few minutes of air exposure makes it brittle and unusable.
- Brush every single layer generously with melted butter. This is what creates those shattering, flaky layers.
- Spoon the syrup over in two stages, 15 minutes apart. This lets each addition soak in rather than pooling at the bottom.
- Let the rounds cool completely before storing. They keep well in an airtight container for up to 5 days.
Ingredients
Directions
FILLING; In food processor, combine walnuts, pistachios, candied peel, sugar, orange blossom water, cinnamon and cloves; process until finely chopped.
Place one sheet of phyllo on work surface, covering remaining phyllo with damp tea towel to prevent drying out.
Brush sheet with some of the butter.
Top with another sheet of phyllo; brush with butter.
Repeat with 2 more sheet of phyllo and butter.
Sprinkle with about ⅓ cup of the nut mixture.
Top with 3 more sheets of phyllo, brushing each with butter; sprinkle with ⅓ cup of the nut mixture.
Repeat with 3 more sheets, then nuts to make a total of 9 sheets of phyllo.
Brush the long edges of dough with butter.
Starting at long side, tightly roll up jelly-roll fashion.
Brush all over with butter; trim edges.
Cut into ¾ inch thick slices; place on greased baking sheet.
Repeat with remaining phyllo and filling to make second roll.
Bake in 350℉ (180℃) oven for 18 to 20 minutes or until crisp and golden, turning over halfway through.
Let cool for 5 minutes on baking sheets.
Remove to racks set on baking sheets.
SYRUP: Meanwhile, using vegetable peeler, peel lemon into thick strips.
In saucepan, combie sugar, water and lemon rind; bring to boil.
Reduce heat to medium-low and simmer for 25 to 30 minutes or until syrupy; strain.
Spoon half of the hot syrup over phyllo rounds; let stand for 15 minutes.
Spoon remaining syrup over top; let cool completely.
Makes about 42.
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