I wanted to make mini baklava for an elegant tea I catered several years ago. I came up with these rounds, and they completely disappeared at the party.
—META WEST ABILENE, KS
PREP: 40 MIN. • BAKE: 20 MIN. + STANDING • MAKES: 32 COOKIES
1 cup sugar
3/4 cup water
10 orange peel strips (1 to 3 inches)
FILLING
1 1/2 cups chopped walnuts
1/2 cup slivered almonds
1/4 cup sugar
1 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
18 sheets phyllo dough (14x9-inch sheet size)
3/4 cup butter, melted
1. In a large saucepan, bring the sugar, water and orange peel to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until thickened. Strain and discard peel; set aside.
2. In a food processor, combine the walnuts, almonds, sugar, almond extract, cinnamon and cloves. Cover and process until finely chopped.
3. Place one sheet of phyllo dough on a work surface; brush with butter. Repeat with two more sheets of phyllo, brushing each with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with 1/3 cup nut mixture. Repeat layers twice.
4. Roll up jelly-roll style, starting with a long side. Brush roll with butter. Trim edges. Cut into 16 slices, about 3/4 in. each. Place cut side down on a greased 15x10x1-in. baking pan. Repeat with remaining phyllo, butter and filling.
5. Bake at 350° for 10 minutes. Gently turn cookies over; bake 10-15 minutes longer or until golden brown. Cool for 5 minutes before removing from pans to wire racks over waxed paper.
6. Spoon half of the syrup over cookies. Let stand for 15 minutes. Drizzle with remaining syrup. Cool completely.
TO MAKE AHEAD Prepare as directed. Freeze in a single layer on a waxed paper-lined baking sheet. Once frozen, package in freezer bags, separating layers with waxed paper. Thaw in a single layer before serving.
NOVEMBER 17
NATIONAL BAKLAVA DAY