11 Reviews

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.

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PanNan June 11, 2006

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.

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UmmBinat September 03, 2010

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!

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Dasha March 14, 2007

what a fantastic recipe. i wish i could take pics but i will leave that to someone who will do it justice. these turned out so well and are quite addicting. thanks!

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Queenkungfu June 03, 2006

Please note that a few of the ingredients are showing up incorrectly on the recipe page but are actually correct on the Submit a Correction page. 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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Mary at Food.com August 31, 2010

Outstanding! Next time I will make more filling! My family loved this recipe!!!

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snowglobe June 29, 2010

An exceptionally delicious & unique dessert. It was raved about at our dinner party, and it was our first time making it (but not the last!). Some side notes: we used regular honey not Greek Thyme honey; we had some notable difficulty with peeling the phyllo and keeping it pliable (quickly adding butter keeps it from turning to parchment); we added a sprinkle of cinnamon atop the confectionary sugar for contrast and taste. Loved it!!

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Steve in DEN December 06, 2009

I truly loved these, since they weren't sticky sweet as most other baklavas I've made, Since they are time-consuming, when I want to serve them, I make them ahead of time and freeze. The only change I made was to change syrup somewhat by using 1T orange juice and 1T lemon juice. I'll be making these smokin' "cigars" for every Greek Night we have! Thanks so much!

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Mareesme August 10, 2009

Absolutely wonderful! I followed the recipe exactly except for putting a little more filling in each cigar - only made about 4 dozen but that was plenty. A little labor-intensive, but not anymore so than regular baklava. They're also not as messy, are bite-size, and they make for a better presentation. I served them at my Christmas party and they got RAVE reviews! Definitely will become a permanent part of my recipe collection. Mmmm!

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dessertgirl718 January 23, 2008

I made these to take to a friend's "cocktail" party as they would be more portable and not so messy. They are VERY GOOD! If you are looking for the sticky, sweet baklava; this is not for you. They are much more dry, but still great flavor. The only problem I had was that when my "cigars" were baking the filling exploded out the ends - not all of it, but a good amount (maybe because I used a Tbsp instead of a tsp?) I also used two layers of phyllo per roll to make it much more flaky. Will definetly make again.

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melmaddie January 04, 2008
Bourekakia (Baklava 'cigars')