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Walnut Phyllo Rounds

Walnut Phyllo Rounds recipe image
These Walnut Phyllo Rounds are a delightful Greek-inspired dessert that balances crisp, buttery pastry with a rich, nutty filling. The phyllo sheets are layered with melted butter and a mixture of toasted walnuts, pistachios, and candied orange peel, then rolled and sliced into elegant rounds. Baked until golden and crisp, they are drenched in a simple yet aromatic syrup infused with lemon zest and orange blossom water. The result is a treat that is both texturally satisfying and deeply flavorful. Perfect for holiday gatherings, festive celebrations, or as an impressive yet manageable dessert for special dinner parties, these rounds offer a sophisticated twist on traditional baklava. Serve them warm or at room temperature for the best experience.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 42
Calories: 750.3
Dietary: Gluten-free
Description
These Walnut Phyllo Rounds are a delightful Greek-inspired dessert that balances crisp, buttery pastry with a rich, nutty filling. The phyllo sheets are layered with melted butter and a mixture of toasted walnuts, pistachios, and candied orange peel, then rolled and sliced into elegant rounds. Baked until golden and crisp, they are drenched in a simple yet aromatic syrup infused with lemon zest and orange blossom water. The result is a treat that is both texturally satisfying and deeply flavorful. Perfect for holiday gatherings, festive celebrations, or as an impressive yet manageable dessert for special dinner parties, these rounds offer a sophisticated twist on traditional baklava. Serve them warm or at room temperature for the best experience.
Ingredients
  • 1 pound Phyllo pastry
  • 1 cup Butter, melted
  • 1 1/2 cups Walnut pieces
  • 1/2 cup Pistachios or slivered almonds
  • 1/4 cup Chopped candied orange peel
  • 1/4 cup Granulated sugar
  • 1 tablespoon Orange blossom water
  • 1/2 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground cloves
  • 1 lemon Lemon, zested
  • 2 cups Granulated sugar
  • 1 1/2 cups Water
Directions
  1. 1
    In a food processor, combine the walnut pieces, pistachios or slivered almonds, chopped candied orange peel, granulated sugar, orange blossom water, ground cinnamon, and ground cloves. Process until finely chopped but not powdery. Set aside.
  2. 2
    Preheat the oven to 350F (175C). Grease a large baking sheet.
  3. 3
    Unroll the phyllo pastry and cover all but the top sheet with a damp tea towel to prevent drying out.
  4. 4
    Place one sheet of phyllo on a clean work surface. Brush lightly with melted butter.
  5. 5
    Top with a second sheet of phyllo and brush with butter. Repeat with two more sheets, brushing each with butter, for a total of 4 sheets.
  6. 6
    Sprinkle about 1/3 cup of the nut mixture evenly over the buttered phyllo sheets.
  7. 7
    Top with 3 more sheets of phyllo, brushing each with butter. Sprinkle with another 1/3 cup of the nut mixture.
  8. 8
    Top with the remaining 3 sheets of phyllo (totaling 9 sheets), brushing each with butter. Sprinkle with the remaining nut mixture.
  9. 9
    Brush the long edges of the top phyllo sheet with butter. Starting at the long side, tightly roll up the stack in a jelly-roll fashion.
  10. 10
    Brush the entire roll with melted butter and trim any uneven ends.
  11. 11
    Using a sharp knife, cut the roll into 3/4-inch thick slices. Place the slices cut-side up on the prepared baking sheet.
  12. 12
    Repeat the layering and rolling process with any remaining phyllo and filling to make a second roll if desired, slicing and arranging on the baking sheet.
  13. 13
    Bake for 18 to 20 minutes, or until crisp and golden brown, turning the rounds over halfway through the baking time.
  14. 14
    Let the rounds cool on the baking sheet for 5 minutes. Then transfer them to wire racks set over baking sheets.
  15. 15
    While the pastry bakes, make the syrup. Using a vegetable peeler, peel the lemon into thick strips, avoiding the white pith.
  16. 16
    In a saucepan, combine the remaining granulated sugar, water, and the lemon rind strips. Bring to a boil over medium-high heat.
  17. 17
    Reduce heat to medium-low and simmer for 25 to 30 minutes, or until the syrup is slightly thickened. Strain out the lemon rind.
  18. 18
    Spoon half of the hot syrup over the warm phyllo rounds. Let them stand for 15 minutes to absorb the syrup.
  19. 19
    Spoon the remaining syrup over the rounds. Let cool completely before serving.

Nutrition Facts

Servings 42

Amount Per Serving
Calories 750.3kcal
% Daily Value *
Total Fat 59.2g92%
Saturated Fat 33.0g165%
Cholesterol 129.0mg43%
Sodium 776.2mg33%
Total Carbohydrate 47.7g16%
Dietary Fiber 2.3g10%
Sugars 2.3g
Protein 9.6g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Bring to room temperature before serving for best texture.

If you cannot find candied orange peel, you can substitute with finely grated fresh orange zest and a bit extra sugar in the filling.

Orange blossom water is traditional in Greek desserts, but almond extract works as a suitable alternative if you prefer a nuttier aroma.

Keep the phyllo covered with a damp towel while working to prevent it from drying out and cracking. Work quickly but carefully.

For a richer flavor, you can toast the walnuts and pistachios in a dry skillet for 2-3 minutes before processing the filling.

Keywords: walnut phyllo, greek dessert, phyllo pastry, baklava style, nut filling, lemon syrup, orange blossom water, pistachio, candied orange, buttery pastry, holiday dessert, spiced nuts, crisp pastry, sweet treat, vegetarian dessert, festive baking, syrup soaked, layered dessert, orange zest, cinnamon cloves
Read it online: https://www.chefs-mate.com/recipe/walnut-phyllo-rounds/