Baklava Rolls are individual bites of rich, decadent, sticky sweet goodness. While this dessert may be modern in design, you better believe that it has all the traditional flavors reminiscent of your yiayia's kitchen. Sweet, crispy, and oh so decadent- your family will DEVOUR these homemade baklava rolls.
There’s really nothing better than biting into one of these addictive, decadent rolls of baklava. I honestly can’t get enough of them, and neither can my family!
A batch of these baklava rolls never last too long in my house, and why would they? Flakey phyllo dough is brushed with melted butter, filled with a rich, walnut filling, then baked until golden brown and crisp.
The entire tray is then bathed in the most amazing orange honey syrup and cooled so you end up with the best mouth watering dessert.
This recipe is an easier version of traditional baklava, but still delivers on every aspect of tradition. Flakey phyllo? Check. Rich, buttery sweet filling? Check. Sticky, syrupy goodness? Check!
I promise you’re going to love these indulgent Greek dessert and so will anyone you serve them to. But be careful, because one you bring them to a party you’re going to be asked to make them time and time again!
What Is Baklava?
Baklava is a layered dessert made up of phyllo dough with a rich, nutty filling that’s soaked in a sticky, sweet filling. It’s a traditional dessert found in many Greek, Turkish, and Middle Eastern Cultures.
Typically it’s cut into squares or diamond shapes, but for this recipe we’re making it easy by rolling it!
What You Need To Make Baklava Rolls
- Mixing bowls
- Microwave safe bowl
- Kitchen towel
- Pastry brush
- Sharp knife
- Baking sheet
- Measuring cups and spoons
- Phyllo dough: I just use frozen phyllo dough from the grocery store because it’s the easiest and most convenient
- Butter: It’s always best to use unsalted butter in dessert recipes because then you can control the salt level
- Walnuts or pistachios: Walnuts are the traditional Greek baklava filling while pistachios are what’s traditionally used in Turkish baklava. Both will work in these rolls though
- Brown sugar: This is used in the filling and adds a nice depth of flavor over regular white sugar
- Spices: You’ll need almond extract, ground cinnamon, ground clove, and salt
- Honey: This is the base for the syrup that will be drizzled over the mini rolls
- Orange: I love to flavor my syrup with orange zest because it adds a nice note of brightness that cuts the richness of this traditional dessert
- Water: This is just to help thin out the syrup so you can easily pour it over the top of your baklava
- Defrost your phyllo dough in the fridge
- Preheat your oven to 350°F.
- Prepare the filling first by combining chopped walnuts, brown sugar, cinnamon, clove, and salt in a large mixing bowl
- Next, place butter in a microwave safe bowl and melt it in the microwave for 30 seconds at a time and stir in almond extract and set aside
- Unroll your defrosted phyllo dough and keep it moist with a damp towel as you assemble your rolls
- Take one phyllo sheet and lay it gently on a lightly floured surface. Brush it lightly with the melted butter, then take the top and fold in half downwards.
- Brush again with melted butter and add about 3 Tablespoons. of the nut filling, spreading it evenly across the bottom of the folded phyllo sheet.
- Carefully roll the sheet making sure not to puncture the dough.
- Lightly butter the top of the roll and cut it into mini logs.( The size is up to you! )
- Repeat with the rest of the dough.
- Place all of your cut logs onto a baking sheet and bake for 18-20 minutes, or until the phyllo is a nice golden brown.
- While the rolls are baking, add honey, water and orange zest to a small bowl and whisk together. Set that aside.
- When the rolls come out of the oven pour over the orange honey syrup while they’re still hot.
- Let cool completely and serve sprinkled with more nuts on top for garnish.
📃 NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
- Let the phyllo dough defrost COMPLETELY.
- Keep the dough moist with a damp towel so it doesn’t dry out while you’re assembling.
- Use a combination of chopped walnuts and pistachios for extra flavor.
- Don’t skimp on the butter, the dough needs it in order to not dry out.
- Cut the logs whatever size you’d like.
- Substitute the orange zest for lemon if you’d like.
- Pour the syrup over IMMEDIATELY after the mini rolls come out of the oven.
- For best results let your baklava cool completely before serving it.
How To Keep Baklava From Getting Soggy
You can keep your baklava rolls from becoming soggy by covering it lightly with a paper towel and by NOT storing it in a warm place. If stored in a warm environment, the honey will melt and cause the phyllo to get soggy.
Once it has had adequate time to absorb the orange honey syrup you can cover it tightly with aluminum foil to keep any air out.
I recommend covering your pan of roll tightly with aluminum foil and storing at room temperature. It will last for up to 5 days, and as long as the air is kept out it shouldn’t become soggy.
If you choose to keep it in the fridge, the phyllo will become harder and slightly chewy. However it will last a bit longer.
How To Freeze Baklava:
Wrap your rolls tightly in a double layer of plastic wrap and then again in a double layer of aluminum foil. Place your tightly wrapped package into a freezer safe bag and store in the freezer for up to 3 months.
When you’re ready to enjoy, let them thaw at room temperature or in the fridge overnight.
To make crunchy baklava you want to allow adequate time for it to soak in the syrup. Don’t cover it while it’s soaking up that syrup because exposing the dough to air will help keep that crunchy goodness we’re after.
You’ll know it’s done baking when the phyllo dough is golden brown and crispy. It usually takes at least three hours for the syrup to be completely soaked up, so you can even make this the night before to allow it to absorb and cool overnight.
When it comes to differentiating between Greek and Turkish baklava, the disparity is thin. They’re both sweet, moist, and absolutely delicious.
From what I understand, Greek baklava is typically made with walnuts, honey, and cinnamon while the Turkish variety is more commonly made with pistachios, a sugar syrup, and lemon juice.
Check out these 27 Easy Phyllo Cup Recipes for ways to use up any leftover phyllo dough.
If You Liked This Recipe, Be Sure To Try One Of These!
Other dessert recipes you may like:
Puppy Chow Recipe Without Peanut Butter
Chocolate Chip Pudding Cookies
Baklava Rolls With Citrus Honey
- 8 oz. Frozen Phyllo Dough ((About 20 sheets))
- 1 Stick Unsalted Butter
- 2 Cups Walnuts or Pistachios (or both) ((finely chopped))
- 1 Tsp. Cinnamon
- ½ Cup Brown Sugar
- ¼ Tsp. Clove
- ½ Tsp. Salt
- Flour for surface
Orange Honey Syrup
- Zest 1 Medium Orange
- ¾ Cup Honey
- ¼ Cup Water
- Preheat oven to 350°F.
- Defrost your phyllo dough in the fridge. I recommend popping the dough in the fridge at least the night before or even days/weeks prior. Phyllo stays fresh in the fridge for up to 30 days.
- Prepare your nut mixture first by combining the chopped nuts, sugar, cinnamon, nutmeg, and salt in a bowl.
- Melt your butter in a small bowl using the microwave. Add almond extract to the butter.
- Unroll defrosted dough and keep your dough moist with a damp towel as you assemble your rolls.
- Take one phyllo sheet and lay on a lightly floured surface.
- Brush it lightly with butter. Take the top and fold in half downwards.
- Brush again with butter and add about 3 tbsp. of nut mixture spreading evenly across the bottom of the folded phyllo sheet.
- Roll the sheet carefully making sure not to puncture dough. Lightly butter top of roll. Cut into mini logs. The size is up to you! Repeat with the rest of the dough.
- Place logs on baking sheet, tighlty packed.
- Bake for 18-20 min. or until golden brown.
- While baking, add honey, water and citrus to small bowl and whisk together.
- Pour the citrus honey over the baklava while still hot. Let cool and serve sprinkled with more nuts for garnish.
- Freeze pre/post baking and then allow to defrost in fridge when ready to serve or bake!
- Serve sprinkle with nuts or sift powdered sugar/cinnamon on top.
- Place a skewer or toothpick in each for easy eating.
- Try serving with ice cream!
These look beautiful.
Bite Sized Kitchen
Thank you Ben!
They look and sound amazing! <3
Bite Sized Kitchen
Thanks Ellie!! 🙂