Exquisite And Addictive Rolled Baklava Cookies Recipes

Steps:

• Place rack in center of oven, and preheat oven to 325 degrees. Brush a 9-by-9-inch pan with melted butter. Set aside.
• Combine almonds, walnuts, and cinnamon in a medium bowl. Set aside.
• Place one sheet of phyllo on a flat work surface. Brush with melted butter. Fold the long sides in to form a 9 1/2-by-15-inch rectangle. Brush folded edges with butter. Place a second piece of phyllo over first sheet, and gather it like a curtain to fit inside rectangle. Brush with butter.
• Sprinkle 3 tablespoons of the nut mixture over the bottom one-third of the phyllo rectangle. Fold phyllo over to cover nuts. Brush folded phyllo with butter. Spread 1/4 cup nuts in a 1-inch-wide line parallel to, and about 1 inch from, the edge of pastry. Fold over once to cover nuts. Roll like a cigar almost to the end. Fold in ragged edges, and brush them with butter. Finish rolling, and fold ends under. Place seam-side down in prepared pan. Brush with butter. Repeat with remaining phyllo and filling, laying each roll next to the other so they are touching. Cut rolls crosswise into 21 pieces total (drag knife through a second time to assure a clean cut).
• Transfer to oven, and bake until crust and nuts are evenly golden, 1 hour to 1 hour and 15 minutes. Remove pan from oven, and cool for 10 minutes. Pour cool Honey Syrup over pastry; it will come about three-quarters of the way up the sides. Let sit until most of the liquid is absorbed and nuts are saturated, about 30 minutes.

Steps:

• In a large bowl, cream sugar and butter until blended. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Wrap dough in plastic; refrigerate until firm enough to form into balls, about 30 minutes. , Preheat oven to 375°. For topping, combine sugar and cinnamon; set aside. Shape dough into 1-in. balls; refrigerate again if dough becomes too warm. Place 2-1/2 in. apart on parchment-lined baking sheets. Bake 8 minutes. Press a deep indentation in center of each cookie with the back of a rounded teaspoon. Fill each with honey and walnuts; sprinkle with cinnamon sugar. Return to oven and bake until edges begin to brown, 7-9 minutes longer. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.

Steps:

• 1. Instructions In a small saucepan, over low heat, melt butter; stir in the powdered sugar and honey. Bring to a boil and remove from heat. Stir in walnuts and cinnamon. Let it cool for 30 minutes.
• 2. Meanwhile, divide cookie dough into 24 pieces and roll each into a ball. Place 2 inches apart on a cookie sheet that's been greased or lined with parchment paper or silicone baking mat. Bake at 350 degrees for 9 minutes.
• 3. Remove cookies and place a small dollup of nut mixture in the center of each cookie. Bake another 2-3 minutes until done. Transfer to wire rack to cool.

Steps:

• Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg, vanilla extract, and almond extract. Add flour, baking soda, and salt and beat until well incorporated. Shape dough into a disk, cover in plastic wrap, and refrigerate for 2 hours, or until firm enough to roll.
• Place walnuts in a food processor and pulse until finely chopped. In a small saucepan, heat honey and cinnamon over medium heat, stirring until honey has liquefied and cinnamon is incorporated. Add walnuts and cook for 1 minute. Remove from heat and let cool.
• Remove dough from the refrigerator and roll out on a lightly floured surface into a 13x10-inch rectangle. Using a butter knife, spread honey-walnut mixture evenly over the dough to within 1/2-inch from the edges.
• Starting with the long side, tightly roll the dough, jelly-roll style, to form a log. Cover in plastic wrap and refrigerate until firm, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
• Unwrap dough and cut into 1/4-inch slices. Place slices, cut-side down, 2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until edges begin to brown, 12 to 15 minutes. Remove baking sheets to a cooling rack and let cookies cool completely.

Steps:

• For the honey syrup: Combine the honey, granulated sugar, lemon juice, salt, sliced ginger, anise and 3/4 cup water in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Remove from the heat and allow to cool to room temperature.
• Meanwhile, for the baklava: Preheat the oven to 325 degrees F. Brush 1 tablespoon of the clarified butter evenly all over a 9-by-9-inch baking pan.
• Melt the 2 tablespoons unsalted butter in a small saute pan over medium heat. Once melted, add the panko and granulated sugar. Toast, stirring often, for a few minutes until slightly golden. Remove from the heat and transfer to a small bowl.
• Add the dates, raisins, brown sugar, orange blossom water, cinnamon, ground ginger and salt to a food processor and pulse until the dried fruit is finely chopped. Add the almonds and process again until just combined. Transfer to a clean work surface and roll into eight thin 10-inch-long logs.
• Lay one sheet of phyllo onto a clean surface and lightly brush with some of the remaining melted clarified butter. Lay a second sheet of phyllo directly on top of the first, brush with more clarified butter and sprinkle with about 1 tablespoon of the panko mixture. Fold the phyllo sheets in half crosswise; place one of the date logs at the short end of the sheets and begin to roll the dough over the date log, continuing until the entire phyllo sheet has been rolled. You will end up with a phyllo cigar.
• Transfer the cigar to the prepared baking pan and lay horizontally. Brush the top lengthwise with some of the remaining melted clarified butter and repeat the process with the remaining phyllo and date logs. You will need 8 cigars to fill the pan. Brush the baklava with some of the remaining clarified butter once again. Using a sharp knife, slice vertically down in three equal sections, creating twenty-four 3-inch pieces. Bake until the baklava are golden brown, about 1 hour 30 minutes. Baste the baklava with the remaining clarified butter at 30 and 45 minutes into the baking time. Rotate the pan 180 degrees halfway through the baking.
• Strain the solids from the honey syrup and discard. Pour the syrup over the hot baklava immediately after removing from the oven and allow to cool at room temperature for 30 minutes to soak up all the syrup.

Steps:

• Spread out one sheet of phyllo dough.
• Keep the other sheets covered with a damp towel to prevent from drying and becoming brittle.
• Lightly brush with butter or spray the oil.
• Place another sheet of phyllo dough on top of the first sheet.
• Brush 2nd sheet with butter or oil and sprinkle the nut, sugar, and cinnamon filling lightly over whole sheet.
• Place a third sheet of phyllo dough over first two sheets.
• Brush with butter or oil and lightly sprinkle nut filling again.
• Roll the 3 sheets up tightly as you would a cigar or jellyroll.
• Slice diagonally into 1 or 2 inch pieces and place on a parchment-lined cookie sheet with sides *make sure you have sides on your cookie sheet (aka "jelly roll pan").
• Repeat until all the phyllo dough and filling have been used, using three sheets for each roll.
• Brush tops of baklava pieces with melted butter and sprinkle with raw (turbinado) sugar.
• Bake at 350 degrees for 20 minutes.
• Remove from oven to cool. Leave in pan.
• In a saucepan heat the honey, sugar, water, and lemon rind together and bring to a boil for 3 to 4 minutes.
• Pour over cooled baklava pieces. You may have to turn them once to make sure they are completely saturated with the syrup.
• Let them stay in pan long enough to absorb the syrup.
• Eat and then serve what is left; or serve and eat. It is your choice, but I guarantee there will never be any left!
• Cover and refrigerate. These can be frozen.

Steps:

• Preheat oven to 325 degrees F. Spray a cookie sheet with butter flavored spray. Reserve.
• In a food processor, combine almonds and pistachios. Pulse to coarsely chop. Add butter, cinnamon, and sugar and pulse to combine. Transfer to a bowl and set aside.
• Place 1 sheet of phyllo on a flat work surface, short side facing you. Spray with butter flavored spray. Repeat with second layer. Spread 1/3 of nut mixture over the dough, leaving a 1-inch margin at the top and bottom.
• Drizzle with 2 tablespoons honey.
• Cover with a layer of phyllo, spray with butter-flavored spray. Repeat with second layer of phyllo. Spray with butter-flavored spray.
• Starting from the bottom, roll up into a thin cylinder (like a cigar) to the top.
• Seam-side down, cut crossways into 5 sections. Transfer to baking sheet, seam side down. Spray with butter-flavored spray.
• Repeat with second and third batch.
• Bake until crust is evenly golden, 25 to 30 minutes. Remove from oven, drizzle with 2 tablespoons honey and serve.

Steps:

• Preheat oven to 350 degrees.
• To make cookies, in a bowl, mix together flour, walnuts, cinnamon, baking soda, baking powder, and salt. In a second bowl, beat together the butter and sugar with an electric mixer until smooth. Beat in the egg and vanilla. Slowly blend in the flour nut-mixture.
• Using your hands, form small, round dough balls and place them on ungreased baking sheets. Gently press down in the balls to slightly flatten each cookie.
• To make the glaze, heat the honey, butter, vanilla, lemon juice, and cinnamon in a large saucepan over low heat until syrupy. Set aside until ready to use.
• Bake the cookies for 10 minute or until golden. Remove from the oven and drizzle the glaze over the cookies. Let stand on the sheets until cooled completely.