Absolutely amazing Baklava Rolls! A super crispy phyllo pastry filled with nuts, flavored with cinnamon and drizzled with sugar syrup! Yum!
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Baklava Rolls
Growing up, Baklava was a staple dessert during Ramadan. It is an incredibly easy Middle Eastern dessert that is so delicious, buttery, nutty, and spiced dessert that no one will say no to it.
This dish is also mildly sweet and can be stored at room temperature for 4-5 days.
The nutty taste of the baklava filling complements the crispy phyllo. Consequently, the sweet and citrusy syrup makes the entire dish more appealing and delicious.
The texture is crispy in its exterior and slightly crunchy within; excellent rolls indeed.
To make this dish, I start by preparing three things just to make an excellent result. First, I need to concoct the syrup; second, I have to make sure the filling has the perfect texture and taste; third, I prepare the rolls. For some people, this may be a long process. However, the outcome will be worth it.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
To make the sugar syrup, I used white sugar, water, honey, a few drops of lemon juice and a cinnamon stick to flavor the syrup.
For the filling, I used almonds, pistachios, and hazelnuts. However, you can use any nuts you prefer in this recipe, and I also added some ground cinnamon to make a spicy, nutty filling.
Butter. Butter helps your rolls bake evenly in the oven, plus it also assist in making the exterior of each roll appear golden once baking is done.
Tip: To make this dessert vegan, just use plant-based butter.
Phyllo pastry. Phyllo sheets will give this dessert a flaky and crispy texture when baked. I used just one package, about 390g, with about 11 sheets. I used just one sheet per roll, so it makes 11 rolls.
How To Make Baklava Rolls?
One - Make The Syrup: In a saucepan, add sugar, water, cinnamon stick and lemon juice over high heat, bring to a boil, stir until the sugar has dissolved.
Two: Remove from the heat, add the honey and stir. Then, set aside to cool completely.
Three - Prepare The Filling: Add almonds, hazelnuts and pistachios in a food processor, pulse until some of the nuts are finely chopped and some roughy chopped. Put the nuts in a bowl, add the ground cinnamon and mix to combine.
Tip: Don't overprocess the nuts. For the best texture, I like it to be a mix of finely and roughly chopped nuts, like in the photo above.
Four - Prepare The Baklava Rolls: Preheat the oven to 160C / 330F. Grease a 20x30cm baking pan with butter.
Five: In a pan, melt the butter over low heat and set it aside. Place the phyllo sheets on the kitchen counter and cover them with a towel.
Tip: It is super important to cover the phyllo sheets. Otherwise, they will get dry and start to crack, making them hard to work with.
Six: Place one sheet of phyllo on the counter and brush with melted butter. Spread 2 tablespoons of the nut filling lengthwise.
Seven: Roll the sheet tightly, then place it in the baking pan. Repeat with the remaining sheets.
Eight: Brush the top with the rest of the melted butter. Use a sharp knife to cut the rolls into equal pieces.
Nine: Bake for 40-45 minutes or until golden brown. Take it out of the oven and pour the cold syrup over it. Garnish with finely chopped nuts.
Tip: Make sure that the syrup is cold or at room temperature before drizzling it over your hot Baklava, this way, the rolls would still have the crunchy and flaky texture and will not become soggy.
Variations
- Add lemon peel to your syrup mixture for that fresh taste.
- Use ground clove instead of ground cinnamon if you want your filling to be spicier.
Recipe FAQs
Do not oversaturate it with syrup; too much syrup can make it soggy. Also, store it at room temperature, it will last for 4-5 days.
Yes, it is. Place each roll in an airtight container and use wax paper between them if you have to layer the rolls within the container to prevent them from sticking together. Thaw them overnight in the refrigerator.
More Middle Eastern Dessert Recipes
- Mahalabia (Milk Pudding)
- Basbousa ( Semolina Cake )
- Sweet Kunafa Recipe
- Qatayef (Atayef)
- Baklava Kataifi rolls
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Baklava Rolls
Ingredients
- 390 g phyllo pastry
- 140 g butter , melted
For the syrup
- 250 g sugar
- 150 ml water
- 1 cinnamon stick
- 1 teaspoon lemon juice
- 1 tablespoon honey
For the filling
- 50 g almonds
- 50 g hazelnuts
- 50 g pistachios
- ½ teaspoon ground cinnamon (optional)
Instructions
To make the syrup
- In a saucepan, add sugar, water, cinnamon stick and lemon juice over high heat, bring to a boil, stir until the sugar has dissolved.
- Remove from the heat, add the honey and stir. Then, set aside to cool completely.
Prepare the filling
- Add almonds, hazelnuts and pistachios in a food processor, pulse until some of the nuts are finely chopped and some roughy chopped. Put the nuts in a bowl, add the ground cinnamon and mix to combine.
Prepare the Baklava Roll
- Preheat the oven to 160C / 330F. Grease a 20x30cm baking pan with butter.
- In a pan, melt the butter over low heat and set it aside.
- Place the phyllo sheets on the kitchen counter and cover them with a towel.
- Place one sheet of phyllo on the counter and brush with melted butter.
- Spread 2 tablespoons of the nut filling lengthwise.
- Roll the sheet tightly, then place it in the baking pan. Repeat with the remaining sheets.
- Brush the top with the rest of the melted butter. Use a sharp knife to cut the rolls into equal pieces.
- Bake for 40-45 minutes or until golden brown. Take it out of the oven and pour the cold syrup over it.
- Garnish with finely chopped nuts.
Notes
- Don't overprocess the nuts. For the best texture, I like it to be a mix of finely and roughly chopped nuts, like in the photo above.
- Make sure that the syrup is cold or at room temperature before drizzling it over your hot Baklava, this way, the rolls would still have the crunchy and flaky texture and will not become soggy.
Elena says
Can I just drizzle with honey?
Radwa says
Yes, you can.
Lora says
I never tried any of these Middle Eastern desserts you have on the website, although I love to. I think I will try this one.
Martha says
Crispy and sweet. I love them.