Dessert

Gollash with Nuts

Name: Gollash with Nuts
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: egyptian, middle_eastern
Ingredients: 450 g phyllo dough thawed; 150 g unsalted butter melted; 250 g granulated sugar; 240 ml water; 5 ml lemon juice; 5 ml orange blossom water (optional); 150 g mixed nuts finely chopped, e.g., walnuts, almonds, pistachios; 30 g granulated sugar; 2 g cinnamon ground

This Egyptian dessert features flaky phyllo dough brushed with butter and filled with a sweet nut mixture. It's baked until golden and then soaked in a light, fragrant syrup, offering a delightful crunch and sweetness.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 6
Difficulty: Medium

Vegetarian

Allergen information: may contain gluten, milk, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gphyllo dough, thawed
150 gunsalted butter, melted

syrup

250 ggranulated sugar
240 mlwater
5 mllemon juice
5 mlorange blossom water(optional)

filling

150 gmixed nuts, finely chopped, e.g., walnuts, almonds, pistachios
30 ggranulated sugar
2 gcinnamon, ground

Equipment

saucepan · pastry brush · mixing bowl · baking dish

The method

Step by step

1
Prepare the syrup by combining the granulated sugar, water, and lemon juice in a small saucepan.
About 2 min
2
Bring the syrup mixture to a boil over medium heat, then reduce the heat and simmer for 10 minutes until slightly thickened.
About 10 min
Cook’s note: Do not stir the syrup while it's boiling to prevent crystallization.
3
Remove the syrup from the heat and stir in the orange blossom water, if using. Set aside to cool completely.
Cook’s note: Cool syrup is essential for a crispy gollash.
4
Preheat your oven to 180°C (350°F).
About 10 min
5
In a medium bowl, combine the chopped mixed nuts, granulated sugar for the filling, and cinnamon.
About 2 min
6
Lay one sheet of phyllo dough on a clean surface, keeping the remaining sheets covered with a damp cloth to prevent them from drying out.
About 1 min
Cook’s note: Phyllo dries out very quickly, so work efficiently.
7
Brush the phyllo sheet lightly with melted butter.
8
Spread a thin line of the nut mixture along one long edge of the phyllo sheet.
9
Tightly roll the phyllo sheet from the long edge, enclosing the nut filling, until you have a long cigar shape.
About 1 min
10
Repeat steps 6-9 with the remaining phyllo sheets and nut mixture.
About 10 min
11
Arrange the phyllo rolls in a lightly buttered baking dish, ensuring they fit snugly.
About 2 min
Cook’s note: You can cut the rolls to fit your dish if needed.
12
Brush the tops of the phyllo rolls generously with any remaining melted butter.
About 1 min
Cook’s note: This helps with browning and crispiness.
13
Bake for 25-30 minutes, or until the gollash is golden brown and crispy.
About 30 min
Cook’s note: Keep an eye on it to prevent burning.
14
Immediately upon removing from the oven, pour the cooled syrup evenly over the hot gollash.
About 1 min
Cook’s note: The temperature difference helps the gollash absorb the syrup better.
15
Let the gollash rest and absorb the syrup for at least 15 minutes before serving.
About 15 min
Cook’s note: Allowing it to rest enhances the flavor and texture.

Keep it good

Storage

Store leftover gollash in an airtight container at room temperature.

Reheating

Gollash is best enjoyed at room temperature or slightly warm. Reheat briefly in a low oven if desired.