Flaky, buttery, and sweet — these Baklava Rolls are a bite-sized twist on the classic dessert. With spiced nut filling wrapped in layers of crisp phyllo and soaked in honey syrup, they’re a perfect treat for any special occasion.
Ingredients
For the Filling
- 1/2 lb walnuts, finely chopped
- 2 1/2 Tbsp sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
For the Syrup
- 1 1/2 cups sugar
- 1 1/2 cups water
- 1 cinnamon stick
- 2 tsp lemon juice
- 1/2 cup honey
For the Pastry
- 1 lb phyllo dough
- 3/4 lb unsalted butter, melted
Preparation
Preheat the oven to 350°F (175°C). In a bowl, combine the walnuts, sugar, cinnamon, and cloves and set aside. To make the syrup, bring sugar, water, cinnamon stick, and lemon juice to a simmer in a saucepan. Stir until the sugar dissolves, then add the honey and cook for a few more minutes until slightly thickened. Remove the cinnamon stick and let the syrup cool.
Unfold the phyllo dough and cut the sheets into thirds crosswise, keeping them covered with a slightly damp towel. Place two sheets together, brushing each with melted butter. Add a teaspoon or so of the nut filling along one edge, fold in the sides slightly, then roll up tightly like a cigar. Place a pencil or thin stick along the fold if you want a ruffled effect, rolling and then pushing the ends toward the center before sliding the stick out. Transfer to a buttered baking sheet, brush the tops with more butter, and repeat with the remaining dough and filling.
Bake the rolls for 25 minutes, or until golden brown and crisp. While they are still warm, dip them into the cooled syrup using tongs, then arrange them on a platter. Allow them to cool fully before serving. The rolls can be covered and stored in the refrigerator, and they also freeze well for later enjoyment.
