Easy Baklava Rolls

A white plate with 3 baklava rolls and other 2 partially visible rolls.

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Baklava Rolls made with perfectly crispy & golden phyllo pastry, a sweet cinnamon walnut filling and drizzled with a honey lemon syrup, an indulgent dessert that has all the flavours of a traditional baklava recipe, but it takes a fraction of the time to put together. Perfect for parties, celebrations or holiday gatherings.

Prep Time30

Cook Time45

Cooling Time2

Total Time3 15

Course: Dessert

Cuisine: Middle Eastern

Servings: rolls

Calories: 776kcal

Author: Daniela Apostol

Ingredients

For the baklava rolls

16 phyllo pastry sheets
450 g walnuts halves, roughly chopped (1 lb)
3 tablespoon caster sugar
1 teaspoon ground cinnamon
170 g melted butter (¾ cup)

For the syrup

250 ml water (1 cup)
150 g caster sugar (¾ cup)
3 tablespoon honey
2 tablespoon lemon juice
1 cinnamon stick

Instructions

Preheat the oven to 170 degrees Celsius (325 Fahrenheit).
In a mixing bowl, add the chopped walnuts, sugar and cinnamon and mix well.
Lay one pastry sheet on the work surface, brush it well with melted butter and fold it in half.
Lay another sheet on top of it, brush it melted butter, and fold it in half as well.
Add 3 tablespoons of the walnut mixture along one edge.
Fold the short sides inward over the filling, then roll up tightly from the filled edge, burrito-style, enclosing the walnut mixture and sealing the ends as you roll.
Repeat with the rest of the pastry and walnut mixture.
Cut each roll in 3 equal parts, and arrange them onto a baking tray.
Bake for 40-45 minutes or until golden and crispy.
Meanwhile, make the syrup.
Mix the water, sugar, lemon juice, honey and cinnamon stick on a pan set over a medium heat.
Mix well to dissolve the sugar, and allow it to simmer for 4-5 minutes.
Remove it from the heat and allow it to cool down.
Once the rolls are ready, remove the tray from the oven, and pour the cold sryup over the rolls.
Leave them to cool down completely, so that the rolls can soak up the syrup.

Video

Notes

Always pour the sryup over the hot rolls to achieve the perfect sticky crispy texture. As the rolls cool down, they will still keep their crispiness, but they will also soak up the sweet syrup.
The rolls can be made ahead, and while you can serve them on the same day once they are cool, they taste even better the next day, because the flavours have time to fully meld together.
Use a serrated knife to cut the logs neatly before baking, once they are baked, it will be harder and messier to cut them.

Nutrition