Tortillas - The Cloaks of Jesus
Every year before Christmas, I make the trays of Jesus' pastries with thin sheets of phyllo dough, the kind that comes in a package. I set aside an evening to bake the sheets, as it’s not difficult at all, it just requires patience to watch them so they don’t burn. On Christmas Eve, I prepare the syrup and focus on layering, so it has time to soak until the next day. There have been years when I made large batches and shared them with the whole family. They are simple, but it’s important not to rush the syruping.
Quick Info
Total time: about 2-3 hours (1 hour for baking the sheets, the rest for assembly and cooling)
Servings: 16-20, depending on the size of the tray
Difficulty: medium (requires attention to baking the sheets and assembling)
Ingredients
2 packages of phyllo dough (approx. 800 g in total)
1 kg ground walnuts
1 kg sugar
1 liter water
Zest of 1 lemon
1 vial of vanilla essence (or 2 packets of vanilla sugar)
Coconut for decoration (4-6 tablespoons, to taste)
Preparation
1. Baking the sheets
Unwrap the phyllo dough and cut the package in half for easier handling. Work with one sheet at a time, keeping the rest covered to prevent drying out. Heat a clean, thick tray (or a baking sheet) on the stove. Place the first sheet and leave it on low to medium heat. Flip it after 20-30 seconds when it gets a little color on the bottom. Repeat on the other side. The sheets cook very quickly; if the heat is too high, they can burn at the edges. Remove them onto a large tray, stacking them without pressing down.
2. Preparing the syrup
In a pot, combine 1 liter of water and 3 large cups (approx. 700-800 g) of sugar. Add the lemon zest and vanilla. Let it boil for 8-10 minutes, allowing all the sugar to dissolve. It should be a liquid syrup, not too thick.
3. Walnut mixture
In a large bowl, mix the ground walnuts with the remaining sugar (200-300 g) and vanilla sugar if you didn't use essence.
4. Assembly
On a wide plate or tray, place the first baked sheet. Use a large brush to generously drizzle syrup over it. It shouldn’t be soggy, but not dry either. After 4-5 sheets, sprinkle a good layer of walnuts (about 3-4 tablespoons). Continue with sheets, syruping each one, and every 4-5 sheets add another layer of walnuts. Spread evenly until all sheets and walnuts are used up. The last sheet should be syruped, and finally, sprinkle coconut on top.
5. Finalizing and storing overnight
Cover the plate with aluminum foil or a lid. Leave it in the fridge overnight so it can soften and the flavors meld. The next day, cut into suitable pieces.
Why I make this recipe often
I prefer it because it doesn’t require rare ingredients or difficult techniques, and the trays can be prepared 1-2 days in advance without losing texture. They store well in the fridge and can be made quickly in large batches. I find it to be a fitting recipe for the holidays when time is limited.
Tips and variations
Tips
Be careful with the temperature when baking the sheets; they burn easily. Don’t leave them unattended.
When syruping, don’t rush – each sheet needs to be touched by syrup.
If the sheets seem too hard at the end, leave the tray in the fridge for another half day.
Substitutions
You can also use homemade phyllo dough if you have the time to make it. The taste will be slightly different, and the texture more rustic.
White sugar can be partially replaced with brown sugar, but it will affect the color and taste of the syrup.
You can add a bit of cinnamon to the walnuts if you want a warmer flavor.
Variations
Some add a bit of honey to the syrup at the end, but no more than 2 tablespoons. Others also use coconut between layers, not just on top.
You can substitute walnuts with ground hazelnuts or a mix of seeds if you have allergies or preferences.
Serving ideas
You can cut them into diamonds or squares, depending on your preference.
They are served cold, with coffee or tea. They are also suitable for packing and won’t leak.
Frequently asked questions
1. Can I use frozen phyllo dough?
Yes, just make sure to thaw it completely at room temperature, otherwise it may tear when baking.
2. What do I do if the syrup is too thick?
If you notice it has thickened too much, add a bit of hot water and mix well.
3. Can they be made without sugar?
You can reduce the sugar, but the texture and taste won’t be the same. I don’t recommend sugar-free options, as the sheets and walnuts would remain bland.
4. Can I add raisins or candied fruit?
Yes, they can be sprinkled between layers, but in small amounts so they don’t overly soften the sheets.
5. Can they be stored in the freezer?
I don’t recommend it, as the sheets become gummy after thawing.
Nutritional values (estimated for one serving, based on 20 servings/tray):
Calories: approx. 330 kcal
Carbohydrates: 48 g
Fats: 16 g
Proteins: 5 g
Fiber: 2.5 g
It largely depends on how much syrup and walnuts you use for each layer. If you reduce the sugar or use less walnut, the values decrease.
Storage and reheating
They can be kept in the fridge, covered, for 4-5 days without issues. They don’t require reheating. If they harden, leave the tray at room temperature for 1-2 hours before serving. If the sheets have dried out too much, you can drizzle with a bit of extra syrup, but usually it’s not necessary.
This recipe remains one of the simplest for Christmas Eve, especially if you have a lot to prepare and don’t want to spend too much time on a labor-intensive dessert. They store well and don’t pose problems for transport or portioning.
A few days before Christmas Eve, we bake halves of phyllo dough sheets on a baking tray or stovetop, being very careful as they are very thin and burn quickly; we stack them on a large tray. On the evening of December 23rd, we prepare the syrup from 1 liter of water, 3 cups of sugar, lemon peel, and vanilla essence, and let it boil; in another pot, we mix ground walnuts with the remaining sugar and vanilla sugar. On a platter, we place one sheet, brush it with syrup, and after 4-5 sheets, we add a generous layer of walnuts; we continue this way until we finish; on the last sheet, we add coconut, cover the platter with aluminum foil until the next day when we cut the pastries into portions and distribute them for the souls of the departed, but be sure the first portion is given in the house.
Ingredients: 2 packages of pastry sheets, 1 kg of ground walnuts, 1 kg of sugar, grated lemon peel, 1 vial of vanilla essence, vanilla sugar, coconut.
