Baklava Cigars

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IMG_3659Continuing with my series in the realm of Baklava, I present Pourakia or Baklava cigars. Again, all the flavour of Baklava can be had with these easy to make roll-ups. You can make them as big or as small a you wish.IMG_3581

In this recipe, a whole recipe (using 1 package) of phyllo is used but I’ve opted to make small cigars. The phyllo pastry here cut into four vertical strips.IMG_3666

The holidays will fast approach and if you’re going to splurge – now is the time. Since you’re making so many, you can change-up the nut filling for your Pourakia. Why stick with just walnuts? Make a small batch of each with pistachios, almonds or even pecans! IMG_3657-1

Baklava Cigars (Πουράκια)

(makes approx. 35)

1 package of commercial phyllo (454gr.)

(thawed overnight in the fridge)


4 cups of walnuts

2 cup of melted , clarified butter

1 tsp. ground clove

2 tsp. ground cinnamon

6 Tbsp. sugar


2 cups of water

2 cups of sugar

1/4 cup of honey

juice of 1/4 lemon

Pre-heated 325F oven

  1. Prepare your syrup by adding your water, sugar, honey and bring to a boil. Simmer for 10 minutes. Now add your lemon juice and bring to a boil then simmer for another 10 minutes. Set aside.
  2. In a food processor, add your walnuts, sugar, cinnamon and cloves and pulse into a crumbly, grainy consistency. Set aside. Take your phyllo out of the fridge and allow to come to room temperature (15 minutes). Pre-heat your oven and have melted butter ready.
  3. Cut your phyllo vertically into 4 equal strips. Layer 2 strips of phyllo, both brushed with some butter.
  4. Sprinkle one heaping Tbsp. of of nut filling all over the surface of the phyllo (save for the perimeter).
  5. Fold the bottom lip of phyllo in and then fold the 2 horizontal sides in. Now roll-up your your phyllo (slightly taute). Place the baklava cigar seam-side down into your buttered baking vessel (about 2-inches deep). Repeat with remaining phyllo until your ingredients are used up.
  6. Brush the tops of your baklava cigars with melted butter and place in your pre-heated oven for 3o-35 minutes or until just golden.
  7. Your syrup should be cool and your pastry is hot, just out of the oven. Pour the syrup over your cigars and allow the syrup to be absorbed and allow to cool before serving.
  8. Store in cool place inside an airtight container for up to 2 weeks.


© 2017,
Peter Minakis

. All rights reserved.

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18 Comments for “Baklava Cigars”


the phrase “small batch” has no place when describing any endeavor involving baklava. :)
these are absolutely divine, peter. divine.



Ouu this is a great idea, I love the suggestion of nuts other then walnuts, I’m not a big walnut fan. A few friends and I are having a greek food night, where we all bring a few dishes, and I think I’ll bring this as one! Mmmmmmm