Bourekakia Baklava Cigars Recipes

BOUREKAKIA (BAKLAVA 'CIGARS')

Steps:

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

BAKLAVA CIGARS

Steps:

• To make the syrup: In a medium saucepan over medium heat, combine all the ingredients, bring to a boil. Reduce the heat and simmer for 20 to 30 minutes. Set aside to cool, then strain into a medium bowl.
• Preheat the oven to 300 degrees F.
• To make the filling: In a clean bowl, add egg white and beat with a hand mixer until thick, about 5 to 6 minutes. In a medium bowl, combine the walnuts, pecans, brown sugar and cloves. Gently fold in the egg whites and 3/4 cup of the syrup, until combined.
• To assemble: Remove the phyllo from the package, being careful to keep it covered and cool. Take out 1 sheet and put it on a work surface. Gently brush with butter and fold in half. Add approximately 1/4 cup filling, toward the bottom half of the pastry and fold over the long end. Roll up, tucking in the ends as you roll. Set on a parchment lined baking sheet and brush with butter. Repeat until all cigars are assembled. Bake in the preheated oven for 25 to 35 minutes, keeping an eye on them so they don't brown too quickly.
• Remove from oven, let cool for 2 minutes. On a clean work surface, cut the baklava in half on the diagonal and transfer to a serving tray or platter. Drizzle with remaining syrup, sprinkle with slivered almonds and dust with powdered sugar. Can be served warm or at room temperature.

BOUREKAKIA SOKOLATAS - CHOCOLATE BAKLAVA CIGAR

Steps:

• Combine chocolate, walnuts and almonds in a bowl and stand for 45 minutes or until mixture is firm.
• Divide into 3 even pieces and roll each piece into a 12cm long cylinder.
• Lay a sheet of phyllo pastry on a work surface, brush with butter and top with another sheet of phyllo, then cut lengthways into 3 pieces.
• Lay a chocolate cylinder across short end of a pastry sheet, roll, tucking ends in, and brush edge with butter to seal.
• Repeat with remaining phyllo and chocolate cylinders.
• Preheat oven to 180°C.
• Place cigars on a baking paper-lined oven tray and bake for 5-6 minutes or until pale golden, then cut each in half diagonally.
• To serve, place a scoop of ice-cream on each dish of set tzatziki and serve with a cigar.

GREEK YOGURT BOUREKAKIA

Steps:

• Preheat oven to 350°F. Sift flour, baking powder and salt into large bowl. Add butter, yogurt and 2 eggs and stir to blend. Knead with hands in bowl until smooth soft dough forms. Transfer dough to floured surface. Roll out to 12-inch square, about 1/2 inch thick. Cut square into 13 strips, then cut each strip crosswise into 4 equal strips.
• Place strips on large baking sheet. Brush tops with yolks. Mix cheese and parsley in bowl. Sprinkle over strips. Bake until golden, about 30 minutes. Serve warm.