Traditional baklava is a Middle Eastern nut-filled phyllo-dough pastry, made in sheets that are cut and served brownie-style. I think that people want to enjoy pastries and desserts without overdoing it. BaklaPops are perfect one-bite indulgences! And what doesn’t look cute on a stick?

Wrap these up individually in cellophane and a bow as a perfect party favor, or bring them with you as your contribution to a potluck. They’re a make-ahead convenience, too, as these treats store well at room temperature for several days.



By Lea McIntosh
Published: February 2, 2012

  • Yield: 45 to 48 pops

Traditional baklava is a Middle Eastern nut-filled phyllo-dough pastry, made in sheets that are cut and served brownie-style. I think …



  1. Preheat oven to 375 degrees. In a food processor with fitted blade, add 1½ cups walnuts (reserve ½ cup walnuts), ½ cup sugar. Affix the lid and process for 2 minutes until a smooth, moist paste forms.
  2. Remove lid, scrape processor sides. Add reserved ½ cup walnuts and ½ teaspoon cinnamon. Pulse approximately 20 to 25 times. Transfer nut mixture to a medium bowl.
  3. Using a round teaspoon measure, scoop a heaping teaspoon of nut mixture, shape into a round ball, and place on a cookie sheet lined with parchment paper or aluminum foil. Continue until 45 to 48 balls are formed.
  4. Place thawed Kataifi dough between two lightly dampened towels. It’s important to keep dough covered with dampened towels so it stays moist and pliable.
  5. Tear off approximately 1 tablespoon dough, lightly dip into melted butter and transfer to a smooth, flat surface.
  6. Mix around until the dough strands are evenly coated with the butter and flatten into round shape.
  7. Place a walnut ball in the center. Manipulate the dough—twisting and wrapping—until it completely covers the ball. If you are having difficulty, re-dip the dough into the butter and repeat or tear off new dough and begin again.
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  9. Place dough-covered ball into half-sphere silicone baking mold, and keep twisting, if necessary, until the dough is tightly wound and completely covers ball. Don’t worry about loose strands; these will flake off after baking.
  10. Continue until all BaklaBites are formed and in molds. Lightly spray BaklaBites with canola oil cooking spray; bake for 20 minutes.
  11. Meanwhile, in a medium-size saucepan over medium-high heat, whisk together sugar, water, and lemon juice; bring to a boil.
  12. Once sugar mixture comes to a boil, turn down setting to medium heat and simmer for 10 minutes.
  13. Remove lightly browned BaklaBites from oven and immediately drizzle warm syrup over bites before removing from mold…and listen to that sizzle!
  14. While still warm, remove bites from molds and place onto parchment or aluminum foil-lined tray and cool to room temperature. (Important note: do not leave them in the molds too long or the bottoms will become soggy.)
  15. Melt chocolate in microwave-safe bowl at maximum strength for 1 minute. Remove from microwave and stir. Return to microwave, continue melting and stirring at 30 second intervals until chocolate is smooth and completely melted—or follow package directions for melting chocolate.
  16. Dip each bite into melted chocolate, covering bottom half and immediately coat with chopped nuts. Place bite onto parchment.
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  17. Repeat process until all bites are coated. It might be necessary to reheat the chocolate to keep it melted. Let bites rest at room temperature until chocolate hardens. Serve the pastry as BaklaBites, but what fun to take the next step and turn them into pops!
  18. Make a small hole in top of bite with a lollipop stick.
  19. Dip end of same stick in melted chocolate and reinsert into hole. When firm, the chocolate acts as a “glue” to secure the stick.
  20. Now you have BaklaPOPS.