BOUREKAKIA (BAKLAVA 'CIGARS')
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
Provided by evelynathens
Categories Dessert
Time 1h25m
Yield 42 pieces
Number Of Ingredients 13
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.
Nutrition Facts : Calories 134.1, Fat 8.8, SaturatedFat 3.3, Cholesterol 11.6, Sodium 86.2, Carbohydrate 12.9, Fiber 0.6, Sugar 6.5, Protein 1.9
BOUREKAKIA SOKOLATAS - CHOCOLATE BAKLAVA CIGAR
The original name of this was, "Set passion fruit tzatziki with olive oil ice-cream and chocolate baklava cigar" This is a 3 part recipe, the passion fruit "tzatziki", the olive oil ice-cream and the chocolate baklava "cigar." Here is the accompanying recipe for Recipe #315381. This recipe was found at Australian Gourmet Traveler online. This recipe was created by George Calombaris, The Press Club. Prep time is a guess.
Provided by ThatSouthernBelle
Categories Dessert
Time 51m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 459.4, Fat 45.1, SaturatedFat 17.8, Cholesterol 35.6, Sodium 155, Carbohydrate 16.2, Fiber 7.1, Sugar 1.3, Protein 9.7
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.
SIGARA BOUREGI/BOUREK TURKISH CHEESE CIGARS
From Delicious Istanbul. I loooove these and always go ape at my favorite Turkish joints getting these and eating them with yummy red lentil soup...this home version really isn't as difficult as I thought it'd be! And I like that they're baked, not fried; I can even whip up a small batch in my toaster! I didn't include time to thaw out your phyllo, as I usually get impatient and just leave it sitting next to the toaster or other warm device and let it speed up the thawing. Soft white cheese like Israeli or Bulgarian feta (which is different from actual feta) is also good for this. A little fresh dill is also awesome in these.
Provided by the80srule
Categories Cheese
Time 35m
Yield 12 cigars, 12 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the filling by mixing the cheese, parsley, half the egg, salt, and pepper. You can do this with a hand mixer or food processor/blender, or a fork if you want to give your arms a good workout. Set aside into a bowl.
- Lay the 3 phyllo sheets down on top of each other on a clean surface. With a knife (or ease, a pizza cutter) slice them vertically down the middle to get 2 long, even rectangles. Slice each rectangle diagonally to get 12 even, thin triangles.
- Take one phyllo triangle and place it so that its shorter side is closer to you and place a table spoon of filling along the opposite end of the triangle (not the pointy part facing you.).
- Tuck the bottom of the triangle over the filling then roll up into a thin cigar (you'll be flattening it a little.) Wet the pointy tip of the triangle with water for sealing and place on a baking sheet coated in foil or parchment paper.
- Repeat this until you have no more filling or phyllo left; should have 12 "cigars".
- Brush each cigar completely with half the egg, then the olive oil. To make sure the bottoms cook, I prefer to line my casserole pan with foil and put some of this egg-olive oil mixture all over the foil.
- Bake at 450F for 12-15 minutes or until golden-brown. Goes great with red lentil soup!
Nutrition Facts : Calories 62.3, Fat 4.7, SaturatedFat 1.8, Cholesterol 22.9, Sodium 146.5, Carbohydrate 2.9, Fiber 0.1, Sugar 0.4, Protein 2.1
GREEK YOGURT BOUREKAKIA
Categories Bread Cheese Dairy Side Bake Vegetarian Yogurt Bon Appétit
Yield Makes about 52
Number Of Ingredients 9
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.
BOUREKAKIA (MEAT TRIANGLES)
Make and share this Bourekakia (Meat Triangles) recipe from Food.com.
Provided by Queen Dragon Mom
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan add oil and saute onion. Add mince and brown add tomato paste with about 2 cups water, marsala spices,cook on medium heat until mince is cooked and not much sauce remaining in pan.
- Remove from stove, add grated feta cheese, beaten eggs stir; put aside.
- Remove phyllo pastry from packet (there are about 22-24 sheets) cut down lengthwise.
- Keep covered with a moist tea towel as they dry out quickly if uncovered.
- Take one cut sheet brush with melted butter, fold lengthwise again now you have a long strip doubled.
- At bottom place a spoonful of mixture.
- Pick phyllo from bottom and fold upwards about 3cm enclosing the meat mixture press sides, then start folding to make a triangle making sure the corners are not sticking outside the fold.
- You go right, right, bring that point to the left side and left again and so on until you reach the top.
- Brush top of triangle with melted butter and place on baking greased baking tray, when tray is full bake in oven at 200°C until golden brown.
- These triangles can be frozen uncooked.
- When cooking from frozen stage don't defrost first.
- Have a hot over and bake on 200°C.
- Sometimes you may have to flip them over in the oven.
Nutrition Facts : Calories 126.6, Fat 8.6, SaturatedFat 2.9, Cholesterol 42.1, Sodium 213.7, Carbohydrate 6.7, Fiber 0.4, Sugar 1.4, Protein 3.6
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