Baklava Rolls

5 from 4 votes

These Baklava Rolls are one of the best Middle Eastern dessert; they are made with crisped phyllo dough, nuts in three different kinds and spiced lemony honey syrup.

Course Dessert

Cuisine Turkish

Keyword Baklava Rolls

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings servings

Calories 553kcal

Author Radwa

Ingredients

450 g phyllo dough
240 g butter , melted
1 teaspoon finely chopped nuts , to garnish

For the syrup

250 g sugar
150 ml water
1 cinnamon stick
1 teaspoon lemon juice
1 tablespoon honey

For the filling

180 g almonds, hazelnuts, pistachios , or any nuts
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.
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.
Grease a 20x30cm baking pan with butter.
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

Make sure that the phyllo dough you buy and use is of the best quality.
Check if the sheets have tears as well, it is better to use sheets that are soft and have no tears in them so they will not crack while you are working through the recipe.
Make sure that the syrup is at room temperature before drizzling it over your hot Baklava Rolls, this way, the rolls would still have the crunchy and flaky texture and will not become soggy.

Recipe 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.
You may use any nuts in this recipe. You can substitute any of the nuts in the ingredient list with walnuts depending on your preference.

Nutrition