March breACK! 2014: A Baklava Snake Even the Kids Could Make

A baklava snake even the kids could make! easy awesome baklava recipe
Instead of having the kids cook their own Mediterranean lunch today, I decided to make them a Mediterranean treat: Baklava… And, since there are so many “snakes” in the story we’ve been reading and illustrating all week, I thought I’d make their baklava in a snake shape! Here’s the recipe I came up with.  It’s VERY easy to put together.  Any kid could follow it!  So, kids, if you want more…and I know you will…here’s where to look!


Baklava snake recipe from the lunchboxseason

Baklava Snake 

makes 1 10-in coil and 1 4-in coil
Author: Roseanne Carrara, The Lunchbox Season



  • 1 c sugar
  • 2 c whole shelled pistachios
  • 1 c toasted walnuts
  • 1 c toasted almonds filberts, pecans, walnuts, or a mix
  • 1 tbs cinnamon
  • 1 tsp cardamom
  • 1 tbs lemon juice
  • 1 tsp rose water [or vanilla]
  • 1 tsp orange flower water [or vanilla]
  • 1 tsp water


  • 1 [454 g] package [14 leaves phyllo pastry]
  • 1 c unslated butter melted


  • 1 1/2 c sugar
  • 2/3 c water
  • 1 tbs lemon juice
  • 1 tsp orange flower water [or vanilla]


  • Line a 10-in circular cake pan [and a 4 to 6-in circular pan, if desired] with parchment paper.
  • Coat the papered bottom and sides with baking spray or a bit of melted butter.
  • In a food processor, pulse the nuts until finely chopped.
  • Add the sugar and spices and pulse to combine.
  • Remove 4 tbs of this mixture to reserve as a topping.
  • Add the lemon juice, flavoured waters, and the plain water, and pulse until combined and thickened slightly.
  • Lay out one sheet of phyllo pastry the longer side stretching from left to right.
  • [Other sheets should be covered with a slightly damp towel until ready to use.]
  • Butter one sheet of phyllo with a pastry brush.
  • Top with another sheet of phyllo and butter again.
  • Take about 1/2 c of the nut mixture and spread in thick line along the base of the sheets, leaving about .5-inch on both your left and your right empty of filling.
  • Carefully roll the dough around the nut mixture and further away from you in a "tube" shape, buttering the pastry a bit as you roll it up.
  • Gently seal the edges of the pastry by folding the edges down and towards the centre of the roll.
  • Carefully coil up the pastry, placing it in the centre of the cake pan.
  • Make more tubes and add them to your first coil until you have filled the pan.
  • [If you have extra filling and phyllo, you can make a second, single coil in a separate pan or on a baking tray!]
  • Place in the oven and bake for 25-30 minutes, until golden.
  • While the baklava is baking make the syrup.
  • In a saucepan, heat sugar, water, juice and orange flower water for about 5 minutes over medium heat, until sugar has dissolved and mixture is clear.
  • Remove the pan from the heat and stir in juice and orange flower water [or vanilla].
  • Set aside to cool slightly.
  • After removing the baklava from the oven, sprinkle the reserved nut mixture over top.
  • Pour the warm syrup over the top of the baklava, coating it completely.
  • Let the baklava cool and cover with foil or plastic wrap.
  • Let the baklava sit for at least an hour [a day or two is best] before you slice into it!
  • Enjoy!



Perfect Baklava ! An Easy Baklava snake from the Lunchbox Season ! Even the kids could make it!

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