Total Time
1hr 25mins
Prep 1 hr
Cook 25 mins

These are great and keep a long time. Not as sweet as traditional baklava as they are not soaked in syrup, merely dusted with powdered sugar. *Please note that a few of the ingredients are showing up incorrectly on the recipe page and is not fixable currently. The following amounts are what should appear: Syrup: 1 1/4 cups sugar 3/4 cup water 1 tablespoon fresh lemon juice 1 tablespoon honey (preferably, Greek Thyme) 3 cinnamon sticks 3 whole cloves Filling: 3 cups ground walnuts 1 teaspoon cinnamon 1/4 teaspoon ground cloves 2 egg whites, room temperature, beaten to consistency of mayonnaise 1 lb phyllo pastry 1 cup butter, melted icing sugar

Ingredients Nutrition


  1. For syrup: Cook all ingredients in saucepan over low heat, swirling pan occasionally, until sugar dissolves, then boil 15 minutes.
  2. Cool completely; strain.
  3. For filling: Combine walnuts, cinnamon and cloves.
  4. Blend in 1 cup syrup and whites (mixture should not be too stiff; add up to ¼ cup additional syrup, if necessary.).
  5. To assemble: Preheat oven to 350°F.
  6. Cut phyllo into 5 x 8 inch strips.
  7. Cover with plastic wrap and a damp towel until ready to use.
  8. Take a strip and brush it lightly with melted butter.
  9. Spread 1 heaping teaspoon of filling along narrow edge.
  10. Fold in sides ½ inch toward center; brush sides lightly with butter; roll up tightly.
  11. Repeat with remaining strips.
  12. Arrange seam side down on baking sheet.
  13. Brush with remaining butter.
  14. (They can be frozen at this point � increase baking time to 30-35 minutes if baking them frozen).
  15. Bake until golden and crisp, 20-25 minutes.
  16. Cool completely.
  17. Dust lightly with powdered sugar.
Most Helpful

5 5

I've never worked with phyllo dough, and this was the perfect recipe to practice on. Because you roll them up, it's a very forgiving recipe. It does take some time to butter and roll each one, but the results were fantastic. The exterior is flaky and buttery, and the interior has a wonderful sweet nutty flavor. Bet you can't eat just one! I did have about half of the syrup left over, and next time will cut the amount I make. This is going right into my favorite desserts cookbook.

5 5

Since I am gluten free I didn't actually get to try these but was told by my mother they are sooo good. Masha Allah. I did do a few trials rolling them, so some wern't exactly cigars, but it was easy once I got the hang of it. I dusted them with homemade powdered sugar which included tapioca starch. My oven seemed to cook these way faster the the amount of time specified. The bottoms got too brown so I will make these again only if I get a new oven.

5 5

Absolutely Great! I mixed 1/2 the syrup with the nuts and filled inside. I cheated a bit and made mine huge (8 layers each), but they are still great. I used the rest of the syrup to pour on top. The Best!