+
0 (0)

Desserts

Baklava rouláda cookies

Baklava rouláda cookies
Calvin B. Alagot / Los Angeles Times

The holidays can be an especially sweet time of year, particularly for those of us who love to bake. This is the season to have fun in the kitchen as we gather with parents, grandparents, children or friends, sharing memories ... Read more

Total time: About 2 hours, plus cooling time | Makes about 4 dozen cookies

Syrup

  • Peel from 1 lemon
  • 2 cups sugar
  • 1 cup honey
  • 2 cups water
  • 1 cinnamon stick

Step 1In a heavy-bottom saucepan, combine the lemon peel, sugar, honey, water and cinnamon stick. Bring to a boil and simmer for 10 minutes, then strain and set aside to cool slightly (keep warm until ready to use).

Baklava rouláda

  • ½ pound plain macadamia nuts
  • 1/2 pound plain shelled pistachios
  • ½ pound plain pecans
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • Finely grated zest of 1 lemon
  • 1 package filo dough
  • 1 cup melted clarified butter
  • Prepared warmed syrup

Step 1Heat the oven to 350 degrees. Butter a 13-inch by 9-inch baking dish.

Step 2Finely chop all of the nuts. This can be done in a food processor, but chop them individually so they each reach a uniform size. Combine the chopped nuts, sugar, cinnamon and zest in a bowl and set aside.

Step 3Stack 6 to 7 sheets of filo dough, brushing each sheet with melted butter before stacking. Butter the top sheet, then scatter with a thick (1/4-inch) layer of the nut mixture. Roll the sheets tightly into a log, buttering the exposed pastry as you go.

Step 4Slice the roll into generous 1-inch-thick slices and place in the buttered baking dish, cut-side-down. Some of the filling will fall out of the cookies during this process, but don’t worry. Carefully pack the cookies tightly in the dish so they hold their shape during baking. Repeat until all of the nut filling is used.

Step 5Drizzle the cookies with remaining melted butter. Place in the oven and bake until golden-brown, 45 minutes to an hour.

Step 6Remove the dish from the oven, and immediately pour the syrup over the baklava to fully saturate. Give the cookies a little time to soak up the syrup, then continue pouring the remaining syrup until the cookies are fully saturated but not drowning.

Step 7Cool completely before serving. Serve the cookies, each wrapped in a cupcake wrapper, or stacked in a pyramid.

Note: Adapted from a recipe provided by Scott Cronick.

HAVE YOU TRIED


Coffee granita (granita di caffe)
Coffee granita (granita di caffe)

Royal icing
Royal icing

Leek, apple and thyme soup
Leek, apple and thyme soup

Tahini cookies
Tahini cookies

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

French toast muffin bites
Croustade with apples and prunes in Armagnac
Golden Lamb Inn's old-fashioned coconut pie
Pear and prune oat streusel pie