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    Home » Recipes » Dessert

    Baklava Rolls

    Modified: May 8, 2022 · Published: Feb 7, 2022 by Radwa ·

    Jump to Recipe

    Absolutely amazing Baklava Rolls! A super crispy phyllo pastry filled with nuts, flavored with cinnamon and drizzled with sugar syrup! Yum!

    a plate full of Baklava Rolls and a cup of tea.
    Jump to:
    • Baklava Rolls
    • Ingredients
    • How To Make Baklava Rolls?
    • Variations
    • Recipe FAQs
    • More Middle Eastern Dessert Recipes
    • Baklava Rolls
    • Comments

    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.

    close shot Baklava Rolls

    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.

    Add almonds, hazelnuts and pistachios in a food processor, pulse until some of the nuts are finely chopped and some roughy chopped.

    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.

    steps of making the recipe

    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.

    steps of making the recipe

    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.

    3 rolls of Baklava

    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

    How can I prevent baklava from getting soggy?

    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.

    Is baklava freezer-friendly?

    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.

    a baking pan full of Baklava Rolls

    More Middle Eastern Dessert Recipes

    • Mahalabia (Milk Pudding)
    • Basbousa ( Semolina Cake )
    • Sweet Kunafa Recipe
    • Qatayef (Atayef)
    • Baklava Kataifi rolls
    • white chocolate brownies loaded with white chocolate.
      White Chocolate Brownies
    • Lazy Cake (no bake chocolate biscuit cake).
      Lazy Cake - Chocolate Biscuit Cake
    • Pumpkin bundt cake.
      Moist Pumpkin Bundt Cake Recipe
    • Cinnamon pie.
      Easy Cinnamon Pie Recipe

    I hope you like today's recipe! Follow Healthy Life Trainer on Facebook and Pinterest to keep up-to-date with all new recipes.

    a plate full of Baklava Rolls and a cup of tea is in the background.
    Print Pin
    5 from 5 votes

    Baklava Rolls

    Absolutely amazing Baklava Rolls! A super crispy phyllo pastry filled with nuts, flavored with cinnamon and drizzled with sugar syrup!
    Course Dessert
    Cuisine Egyptian, Greek, Middle Eastern, Turkish
    Diet Vegetarian
    Prep Time 10 minutes minutes
    Cook Time 40 minutes minutes
    Total Time 50 minutes minutes
    Servings 10 servings
    Calories 553kcal
    Author Radwa

    Equipment

    • Baking sheet
    • Measuring spoons
    • Measuring cups
    • Saucepan
    • Kitchen knife

    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.

    Nutrition

    Serving: 1serving | Calories: 553kcal | Carbohydrates: 55g | Protein: 7g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 219mg | Potassium: 164mg | Fiber: 3g | Sugar: 27g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

    Comments

    1. Elena says

      May 08, 2022 at 5:32 pm

      5 stars
      Can I just drizzle with honey?

      Reply
      • Radwa says

        May 08, 2022 at 5:38 pm

        Yes, you can.

        Reply
    2. Lora says

      May 08, 2022 at 5:13 pm

      5 stars
      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.

      Reply
    3. Martha says

      May 08, 2022 at 5:10 pm

      5 stars
      Crispy and sweet. I love them.

      Reply
    5 from 5 votes (2 ratings without comment)

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    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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