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    You are in: Home / Greek / Bourekakia (Baklava 'cigars') Recipe
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    Bourekakia (Baklava 'cigars')

    Bourekakia (Baklava 'cigars'). Photo by Dasha

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    1 hr

    25 mins

    evelyn/athens's Note:

    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

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

    Ratings & Reviews:

    • on June 11, 2006


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 03, 2010


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2007


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Bourekakia (Baklava 'cigars')

    Serving Size: 1 (1584 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 134.0
    Calories from Fat 78
    Total Fat 8.7 g
    Saturated Fat 3.2 g
    Cholesterol 11.6 mg
    Sodium 86.1 mg
    Total Carbohydrate 12.9 g
    Dietary Fiber 0.6 g
    Sugars 6.5 g
    Protein 1.8 g

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