Finally, a baklava recipe! And while isn’t the traditional shape (coming soon I promise) it’s a quick way to make a great impression. These are super easy to put together, have the familiar taste of good old Baklava, and best of all they really do look beautiful when served. With spring coming soon, I thought it would be the perfect dessert to share in honor of all things spring. They do look like bird nests don’t they?
I will admit, Baklava is not a sweet I reach for or make often, it’s just too sweet for me. I also tend to prefer creamier desserts as does my husband. But if I happen to have access to Sena’s baklava (my friend’s mom), I make sure to serve myself a piece or two. I think it’s her syrup to baklava ratio that does it for me. And she uses lots of walnuts which I loveeeee. But enough about my preferences, on to the recipe!
For this dessert you’ll need thin phyllo dough. I find baklava-specific phyllo dough in the European section of my supermarket. Next, ground walnuts. I don’t grind my walnuts too fine, you’ll want a coarse/chopped consistency for texture. And of course who can forget the syrup or agda. With lemon slices of course for that traditional appearance.
To make these Baklava rings you’ll need either a long knitting needle (I prefer this) or a chopstick. The process may seem daunting but after one or two pieces you’ll get the hang of it. And it’s kind of fun! The process itself is pretty simple.
Lay a sheet of phyllo dough on your work surface, brush generously with melted butter, lay a second sheet on top, brush again with butter, sprinkle with walnuts, and roll using the needle or chopstick, leaving about 1 inch unrolled at the end. Then, slide the chopstick out and push the ends toward the middle. Form into a circle and you’re done!
I hope you give this super simple recipe a try soon!
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Prsten Baklava/Baklava Rings
Course: DessertCuisine: Balkan, Turkish12
servings20
minutes30
minutesIndividual Baklava rings, perfect for an event, party, or relaxed evening at home.
Ingredients
1 package (500 g) thin phyllo dough sheets
3 cups (350 g) chopped walnuts + 1 cup (117 g for finishing)
1 stick (113 g) unsalted butter, melted
4 cups (1 L) water
4 cups (800 g) sugar
1 lemon
1 tablespoon vanilla sugar (1 kesica)
- Also
1 chopstick or knitting needle
Directions
- Preheat oven to 350 F/175 C. While the oven is preheating, melt the butter and set aside.
- Unroll the phyllo dough sheets and lay on a flat surface to the side of your work surface.
- Take 1 sheet and lay it on your work surface. Brush generously with the melted butter, then lay a 2nd sheet on top. Brush the 2nd sheet with melted butter as well.
Note: If your phyllo dough is more on the slightly thicker side, use 1 sheet instead. - Next, sprinkle the chopped and ground walnuts on top, being as generous as you’d like. I find 1 handful is usually enough.
- Next, place your chopstick or knitting needle on the edge closest to you. Begin to roll it up with the phyllo dough way from you. Roll it tightly.
- Continue rolling the phyllo dough and needle until you get to the other end. Stop rolling when you have about 1 inch of phyllo dough left to the end. This will be the bottom of the nest when assembled.
- Next, push both sides of the rolled baklava towards the middle. Don’t be shy, use a little force. Then, slowly slide out the needle or chop stick. Once the needle is out, take each end and bring them together to form a circle. Press slightly to join the ends together and transfer it to an ungreased baking pan with high sides.
- Continue this process until all phyllo dough is used up.
- Fill each nest middle with the additional 1 cup of walnuts I mentioned in the recipe.
- Lastly, brush each nest with any remaining melted butter.
- Bake for 25-30 minutes until golden brown.
- Syrup
- While the baklava nests are baking, make the syrup.
- In a large pot combine the sugar, vanilla sugar, and water. Add 2-3 drops of fresh lemon juice.
- Cook on medium heat until it reaches a boil, then lower the temperature to medium low and continue cooking until the liquid has reduced by 1/3.
- To the syrup add in a couple slices of fresh lemon.
- Turn off the heat.
- Assembly
- Once the baklava is baked, remove from the oven and begin to immediately ladle over the now slightly cooled syrup on top. The syrup should just cover the baklava nests. Place the lemon slices on top of the nests for decoration if you wish.
- Allow to cool completely and for the baklava nests to absorb the syrup.
- Serve at room temperature or cold.
