Easy Baklava Rolls
These homemade baklava rolls are super crunchy, buttery, and easy to make. They are refined sugar-free and drenched in a thick, honey syrup!
Servings 35 -48 rolls (depending on the pan & method used below)
Equipment
- pastry brush
- medium saucepan
- mixing bowls
- food processor optional
- a 9x13 inch (23x33cm) or 9x9 inch (23x23cm) baking pan
Ingredients
- ¾ cup finely chopped walnuts (125 g / 4.4 oz)
- ¾ cup finely chopped almonds (125 g / 4.4 oz)
- 1 tablespoon ground cinnamon
- 1 package phyllo dough, thawed (450 gr / about 16 oz)
- 1 cup + 3.5 tablespoons (250g) unsalted butter, melted
For the Honey Syrup (For a sweeter and more syrupy dessert, make half a batch more syrup.)
- 1 ⅓ cup (450g /16oz) good-quality honey (preferably Greek wildflower honey)
- ½ cup water (125ml)
- lemon peel from a whole lemon, cut into pieces
- 2 cinnamon sticks
- 6 whole cloves
For the Topping
- 30-50 unsalted, finely ground pistachios (20-30g/1oz)
Instructions
- Preheat the oven to 160° C / 320° F.
Prepare the filling
- Finely chop the nuts in a food processor. Stir the nuts and cinnamon together in a bowl. Set aside.¾ cup finely chopped walnuts (125 g / 4.4 oz), ¾ cup finely chopped almonds (125 g / 4.4 oz), 1 tablespoon ground cinnamon
Make the Baklava Rolls - Two Different Methods
Method #1: For about 35 rolls, use a 9x9 inch (23x23cm) baking pan
- Take a sheet of phyllo dough and place it on your work surface with the long edge facing you. Drizzle the sheet with butter and then place another sheet of phyllo dough on top, drizzling that as well. Brush the edges with butter.1 package phyllo dough, thawed (450 gr / about 16 oz), 1 cup + 3.5 tablespoons (250g) unsalted butter, melted
- Starting from the bottom, fold the sheets over, about 10 cm/4 inches.
- Sprinkle about 2 1⁄2 - 3 tablespoons of the nut mixture all over the top. Place the stick a little bit above the folded sheets. Gently start rolling from the folded bottom together with the stick. Slowly move upwards, but don’t roll too tightly.
- Carefully move both hands towards the middle, while gently squishing the dough.
- Place the roll in a baking pan and gently push it off the stick. Butter immediately so it doesn't dry out. Repeat with the remaining sheets and filling. Cut into bite-sized rolls, about 5 cm/2 inches each and butter them well. Bake for about 70-90 minutes on the lowest rack, until the rolls are golden brown.
Method #2: For about 48 rolls, use a 9x13 inch (23x33cm) baking pan
- Place a sheet of phyllo on your work surface or cutting board, with the long side facing you.1 package phyllo dough, thawed (450 gr / about 16 oz)
- Drizzle with melted butter and then fold the sheet in half (from the left). Brush the edges with butter.1 cup + 3.5 tablespoons (250g) unsalted butter, melted
- Place the stick on the bottom edge and then sprinkle 1½-2 tablespoons of the nut filling all over the surface.¾ cup finely chopped walnuts (125 g / 4.4 oz), ¾ cup finely chopped almonds (125 g / 4.4 oz), 1 tablespoon ground cinnamon
- From the bottom edge, roll the folded sheets up and over the stick.
- Starting at the bottom, roll the phyllo dough quickly, but not too tightly. Then butter it.
- Gently squish the ends, pushing them towards the center.
- Place it in the baking pan and gently push out the roll and remove the stick.
- Repeat with the remaining sheets. When you reach the last 3 sheets, divide the nut filling accordingly so that you have enough left over for all of them.
- Then make 3 vertical cuts, creating a total of 4 rows. Brush the rolls with the remaining butter.
- Bake for about 70-90 minutes on the lowest rack, until the rolls are golden brown.
Prepare the honey syrup
- Put all the ingredients for the honey syrup in a small saucepan. Bring to a boil and then reduce the heat. Allow it to simmer for 10 minutes. Remove the spices and the lemon peels using a slotted spoon.1 ⅓ cup (450g /16oz) good-quality honey (preferably Greek wildflower honey), ½ cup water (125ml), lemon peel from a whole lemon, cut into pieces, 2 cinnamon sticks, 6 whole cloves
Add the honey syrup
- When the baklava rolls are done and still piping hot, slowly add the syrup, but NOT all at once. Add the syrup a little bit at a time. When some of the syrup is absorbed, add some more syrup. Repeat until all the syrup is used.
- Top with the finely ground pistachios.30-50 unsalted, finely ground pistachios (20-30g/1oz)
- Allow to cool completely (about 2 hours) before serving.
- Enjoy!
Notes
- Use a food processor to quickly and easily chop nuts for the filling.
- Choose good-quality honey for a flavorful syrup.
- I find that high-quality phyllo dough will prevent tearing and make handling easier.
- Thaw the phyllo dough overnight in the refrigerator to prevent excess moisture and stickiness.
- Phyllo sheet count may vary; keep this in mind and adjust the nut filling for the last few sheets, if needed.
- Work quickly to avoid drying out the phyllo; keep sheets covered with a slightly damp towel.
- No need to fully brush each sheet—just drizzle butter and brush the edges.
- Use the right stick length (slightly longer than the phyllo) for rolling; a skewer, 2 chopsticks, or a cake dowel will work, too.
- Use a very sharp knife to cut baklava rolls before baking to avoid tearing the phyllo.
- Trim the edges for a clean look, and save the ends as tasty snacks!
- Pour the honey syrup gradually to keep the phyllo crisp.
- Pouring hot syrup over hot baklava rolls makes a much flakier texture.
- Baklava rolls taste best the next day and stay fresh at room temperature in an airtight container for up to five days.
