In Greek: σουρωμένος μπακλαβάς, say: soo-raw-MEH-nohs bahk-lah-VAS
In this version of baklava, all the classic elements are present: thin phyllo sheets, nuts, syrup - but rather than layering, the sheets of phyllo are sprinkled with nuts, bunched (similar to ruching), coiled, and then baked. After baking they are soaked in a light syrup. Fabulous! Lighter and airier than traditional layered baklava, the recipe makes 22-24 pieces, depending on how many sheets of phyllo are in a one-pound box (each pastry is one sheet of phyllo dough).
(See this recipe with step by step photos.)
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 1 pound box of thin phyllo sheets, defrosted, at room temperature
- 1/2 to 3/4 cup of olive oil, melted butter, or melted olive oil margarine
- 3/4 cup of coarsely ground walnuts
- .
- FOR THE SYRUP
- 2 cups of water
- 2 cups of sugar
- grated peel of 1/2 orange
- .
- oil or butter for baking dish
Preparation:
Do not open the phyllo until you're ready to start making the pastry. When you do open it, keep unused portion covered with a piece of waxed paper and a cool damp towel.
Preheat oven to 390°F (200°C).
Lightly brush a sheet of phyllo with oil or butter and sprinkle with a pinch of nuts. Using thumb and forefinger of both hands, gather the dough into a strip similar to a loosely folded fan. Starting at one end, form into a coil. Continue until all sheets have been formed into coils, and place in a greased baking pan. (See photos for details.)
Note: These can be made working from either side of phyllo sheet - the long or short side.
Brush tops with oil or butter and bake at 390°F (200°C) for 40 minutes or until nicely browned.
While pastries are baking, make the syrup: Combine all syrup ingredients in a saucepan and stir to dissolve sugar. Bring to a boil and cook for 6-7 minutes, remove from heat and set aside.
Turn off heat and leave pastries in the oven for 10 minutes.
Carefully and evenly pour (or spoon) syrup over the pastries and allow to sit for several (4-8) hours before serving.
Yield: 22-24 pieces (each sheet of phyllo makes one pastry)