Melomakarona Stuffed Baklava Parcels

Instructions

1. 1

   In a large bowl, whisk together flour, semolina, baking powder, cinnamon, cloves, nutmeg, and salt for the melomakarona dough.

   ~2 min
2. 2

   In a separate bowl, cream together 150g unsalted butter, olive oil, orange juice, orange zest, and 50g honey.

   ~5 min
3. 3

   Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Do not overmix.

   ~3 min
4. 4

   Gently fold in the finely chopped walnuts. Cover the dough and let it rest for 30 minutes.

   ~30 min
5. 5

   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

6. 6

   For the syrup, combine sugar, water, cinnamon stick, and lemon peel in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove from heat and let it cool.

   ~20 min
7. 7

   Unroll the phyllo dough. Lay one sheet flat and brush generously with melted butter.

   ~1 min
8. 8

   Take a small portion of the melomakarona dough (about the size of a walnut) and shape it into a small ball.

   ~1 min
9. 9

   Place the melomakarona dough ball in the center of the buttered phyllo sheet. Fold the phyllo dough around the dough ball to create a small parcel, sealing the edges by pinching.

   ~2 min
10. 10

    Place the parcel seam-side down on the prepared baking sheet.

11. 11

    Repeat with the remaining phyllo sheets and melomakarona dough until all parcels are formed.

    ~15 min
12. 12

    Brush the tops of the parcels generously with melted butter.

    ~2 min
13. 13

    Bake for 25-30 minutes, or until golden brown and crisp.

    ~30 min
14. 14

    Immediately after removing from the oven, ladle the cooled syrup over the hot baklava parcels. Ensure they are well-soaked.

    ~2 min
15. 15

    Let the parcels cool and absorb the syrup for at least 2 hours. Dust with ground cinnamon and garnish with chopped walnuts before serving.

    ~120 min