Baklava Pinwheels

Baklava Pinwheels Recipe from Macedonia | Ingredients & Method

Region / culture: Macedonia | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 12

Introduction

Baklava Pinwheels are a delightful twist on the traditional Middle Eastern dessert known for its layers of fillo pastry, nuts, and sweet syrup. This version maintains the classic flavors but presents them in a visually appealing pinwheel shape, making it a perfect treat for gatherings, festive occasions, or simply as a sophisticated dessert option at home. The combination of crispy pastry, rich nuts, and the aromatic syrup promises a memorable taste experience.

History

The origins of baklava are often debated, with several Middle Eastern, Mediterranean, and Balkan countries claiming it as their own. The dessert as we know it today likely evolved during the Ottoman Empire, with its current form being perfected in the imperial kitchens of the Topkapi Palace in Istanbul. The baklava pinwheel, however, is a more modern interpretation, offering a creative take on the traditional layering of the pastry.

Ingredients

1 lb (454 g) strudel or fillo pastry sheets
0.5 lb (227 g) sweet butter, melted
0.5 lb (227 g) walnuts, coarsely ground
0.25 lb (113 g) blanched almonds, coarsely ground
0.25 lb (113 g) sesame seeds (unsalted)
1 tbsp ground cinnamon
1 tbsp icing sugar

SYRUP

3 cups sugar
4 cups water
juice of 0.25 lemon
1 piece orange peel
1 piece lemon peel
0.5 cup liquid honey

How to prepare

Toast the almonds and sesame seeds for about 10 minutes or until lightly browned. Combine them with the walnuts, cinnamon, and sugar.
Melt the butter over low heat and lightly grease a large baking pan that is at least 0.5 inch deep.
On your work area, take the pastry sheets one by one and, using a pastry brush, spread each sheet with melted butter. Place one sheet on top of the other, making seven layers. Brush the top sheet with butter as well.
Sprinkle the nut mixture along the long side of the rectangle, leaving the other half clear. Roll the pastry from the side with the nuts, jelly-roll fashion, to form a complete roll with the nuts in the center and layers of pastry around them. Repeat these steps until all the sheets and nut mixture have been used. Brush each roll with butter.
Preheat the oven to 350°F (177°C) and bake the rolls for about 45 minutes or until lightly browned.
To make the syrup, bring the sugar, water, and lemon peel to a boil. Allow it to simmer for 45 minutes or until the syrup turns honey-colored. Remove from heat and add lemon juice and honey.
Once the baklava rolls are baked, remove them from the oven and let them cool slightly. Cut them into 2-inch diagonal pieces and return them to the oven to heat thoroughly.
Remove the baklava rolls from the oven again and pour the warm (not hot) syrup over them, using all the syrup.
Before adding the syrup, cut the rolls into 1-inch slices and arrange them in a baking pan, with the cut side down, resembling a pinwheel.
Pour the syrup over the baklava rolls as directed above.

Variations

Experiment with different nuts like pistachios or pecans for a twist on the traditional walnut and almond filling. Adding spices such as cardamom or a splash of rose water to the syrup can also introduce new flavors.

Cooking Tips & Tricks

To ensure the best results when making Baklava Pinwheels, follow these tips:

- Work quickly with fillo pastry as it dries out fast. Keep unused sheets covered with a damp cloth.

- Use a sharp knife to cut the rolls to prevent crushing the delicate layers.

- Pour the syrup over the baklava while it's warm, but not hot, to ensure it absorbs evenly.

- Allow the baklava to sit for several hours or overnight before serving to let the flavors meld.

Serving Suggestions

Serve Baklava Pinwheels with a dollop of fresh cream or a side of vanilla ice cream to complement the sweetness. A cup of strong coffee or tea also pairs wonderfully, offering a bitter contrast to the dessert's richness.

Cooking Techniques

Achieving the perfect baklava pinwheel involves mastering the art of working with fillo pastry—keeping it moist, layering it properly, and baking it to golden perfection. The syrup should be cooked to just the right consistency to soak the pastry without making it soggy.

Ingredient Substitutions

For a lighter version, substitute the butter with a light cooking spray. Honey can be replaced with maple syrup or agave nectar for a different sweetness profile.

Make Ahead Tips

Baklava Pinwheels can be made a day ahead and stored in an airtight container at room temperature. This allows the flavors to meld together and the pastry to fully soak up the syrup.

Presentation Ideas

Arrange the pinwheels in a circular pattern on a decorative plate, garnish with ground nuts, and perhaps a sprinkle of edible gold leaf for an elegant presentation.

Pairing Recommendations

Pair Baklava Pinwheels with a dessert wine like Muscat or a fortified wine such as Port to enhance the dessert's rich flavors.

Storage and Reheating Instructions

Store leftover Baklava Pinwheels in an airtight container at room temperature for up to 5 days. They can be enjoyed at room temperature or gently warmed in the oven before serving.

Nutrition Information

Calories per serving

A single serving of Baklava Pinwheels contains approximately 300-400 calories, making it a calorie-dense treat best enjoyed in moderation.

Carbohydrates

Baklava Pinwheels are high in carbohydrates, primarily from the sugar in the syrup and the fillo pastry. Each serving contains approximately 45-60 grams of carbohydrates, making it a high-energy dessert option.

Fats

The dessert is also rich in fats due to the nuts and butter used in the recipe. Each serving provides roughly 20-30 grams of fat, with a mix of saturated and unsaturated fats. The nuts contribute heart-healthy fats, while the butter adds flavor and richness.

Proteins

Baklava Pinwheels offer a modest amount of protein, around 5-10 grams per serving, coming mainly from the nuts. While not a significant source of protein, it contributes to the overall nutritional profile of the dessert.

Vitamins and minerals

The nuts in Baklava Pinwheels are a good source of vitamins and minerals, including vitamin E, magnesium, and potassium. These nutrients contribute to heart health, muscle function, and more.

Alergens

Common allergens in this recipe include nuts and gluten. Individuals with allergies to these ingredients should avoid this dessert.

Summary

Baklava Pinwheels are a rich, sweet dessert high in carbohydrates and fats, with moderate protein and valuable vitamins and minerals from the nuts. Enjoy them as an occasional treat within a balanced diet.

Summary

Baklava Pinwheels are a luxurious treat that combines the classic elements of traditional baklava with a creative presentation. Perfect for special occasions or as a gourmet homemade gift, these pinwheels are sure to impress with their intricate layers, rich flavors, and elegant appearance.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was a fantastic cook, and she always had something delicious simmering on the stove or baking in the oven.

On this particular day, as I entered her kitchen, I was immediately enveloped in the sweet aroma of honey and nuts. I followed my nose to the source of the heavenly scent and found Maria working diligently at her kitchen counter, meticulously layering sheets of phyllo dough with a rich nut mixture.

"What are you making, Maria?" I asked, my mouth watering at the sight of the golden, flaky pastry in front of me.

"Baklava pinwheels," she replied with a smile. "It's a family recipe passed down through generations. Would you like to learn how to make them?"

I eagerly nodded, and Maria proceeded to show me each step of the intricate process. She explained how the layers of phyllo dough needed to be brushed with melted butter to create that flaky, buttery texture. She showed me how to carefully spread the nut mixture evenly across the dough, ensuring that every bite would be filled with a perfect balance of sweetness and crunch.

As we worked together, Maria shared stories of her grandmother, who had taught her the recipe many years ago. She spoke of lazy afternoons spent in the kitchen, watching her grandmother work her magic with simple ingredients and a lot of love. I could see the fondness in her eyes as she reminisced about those cherished moments, and I felt privileged to be learning such a special recipe from her.

After what seemed like hours of careful layering and rolling, the baklava pinwheels were finally ready to be baked. Maria placed them in the oven, and we sat back to enjoy a cup of tea while the sweet scent of honey and nuts filled the air.

When the timer finally dinged, we eagerly pulled the golden pastries out of the oven and let them cool slightly before sampling our handiwork. The first bite was pure bliss – the crisp, flaky layers of phyllo dough gave way to a buttery, nutty filling that melted in my mouth. The sweetness of the honey was perfectly balanced by the subtle spiciness of the cinnamon, creating a symphony of flavors that danced on my taste buds.

As I savored each bite, I couldn't help but marvel at the simplicity and beauty of this recipe. It was a true labor of love, requiring time, patience, and attention to detail. But the end result was more than worth it – a decadent, indulgent treat that brought joy to all who tasted it.

From that day on, baklava pinwheels became a staple in my own kitchen. I would make them for special occasions, family gatherings, or simply as a sweet indulgence on a lazy Sunday afternoon. Each time I rolled out the phyllo dough, brushed it with butter, and sprinkled on the nut mixture, I was reminded of Maria and her grandmother, and the bond that had been forged over a shared love of food and tradition.

And so, this recipe became not just a delicious treat, but a connection to the past – a link to generations of women who had lovingly passed it down through the ages. It was a reminder of the power of food to bring people together, to create memories, and to preserve a piece of our history for future generations to enjoy.

So the next time you find yourself drawn to a recipe like a moth to a flame, don't hesitate to dive in and give it a try. You never know what treasures you may uncover in the process – a delicious dish, a cherished memory, or a connection to your past that will warm your heart for years to come. Happy cooking!