Homemade Baklava rolls are an elegant and delicious treat for special occasions. Crisp phyllo pastry wrapped around a fragrant nut filling and soaked in sweet, aromatic syrup makes these rolled baklava fingers irresistible to family and friends.
Baklava (Baklawa in Arabic) is made from layers of thin phyllo dough, a ground nut filling, butter or ghee, and a sweet syrup flavored with lemon and floral water such as orange blossom. Variations across the Mediterranean and Middle East use walnuts, pistachios, almonds, cashews, or blends of nuts.
There are several presentations for baklava: rolled like cigars or fingers, or baked in a tray in layers and cut into diamond shapes. Rolled baklava is especially popular because each bite is a neat, crisp parcel filled with sweet, textured nuts.
The version below is a family favorite: my mother’s rolled walnut baklava fingers. It yields a large batch (about 100 pieces), but quantities can be halved or you can freeze portions for later. Baklava freezes and reheats well, making it ideal for preparing ahead of gatherings.
How to Make Rolled Baklava
Making rolled baklava takes some time but is straightforward. Several steps can be done in advance—like preparing the syrup and toasting nuts—to streamline assembly. Below is an overview of ingredients and steps; quantities and detailed instructions follow in the recipe card.
Ingredients Overview
- Phyllo dough: usually sold frozen in grocery stores or available at Middle Eastern markets.
- Unsalted butter or ghee, for brushing and baking.
- Walnuts: lightly toasted for best flavor, then coarsely ground. (Pistachios work well too.)
- Granulated sugar, for the filling and syrup.
- Orange blossom water (or rose water), a small amount for flavor.
- Fresh lemon juice, added to the syrup.
- Optional: ground pistachio for sprinkling on top before serving.
Steps Overview
- Make the sugar syrup ahead: simmer water, sugar and lemon juice until slightly thickened (about 20 minutes), then stir in orange blossom water and let cool.
- Toast and cool the walnuts, then pulse in a food processor to a medium grind.
- Combine the ground nuts with sugar, a splash of water and orange blossom water until well mixed.
- Melt butter and keep it warm while you work. Clarified butter or ghee works well to prevent sogginess.
- Handle phyllo carefully: stack and roll two sheets together, keep unused sheets covered so they don’t dry out.
- Brush phyllo with melted butter, spread the walnut mixture along the edge, fold once to enclose the nuts, then roll tightly like a cigar. Place seam side down, cut each roll into about six pieces, and arrange on a baking sheet.
- Brush the pieces with butter and bake until golden and crisp. After baking, brush again with butter, allow to cool briefly, then submerge in cooled syrup so they absorb the syrup evenly. Drain any excess syrup.
- Finish with a sprinkle of ground pistachio if desired.
Storage Instructions
Store baklava at room temperature in an airtight container for up to a week, or refrigerate for up to two weeks. For longer storage, freeze in an airtight container for up to three months with wax paper between layers. Thaw overnight in the refrigerator before serving.
Enjoy!
More Middle Eastern Recipes
- Muhammara (Roasted Red Pepper Dip)
- Hummus
- Lebanese Cucumber Yogurt Salad (Khyar Bi Laban)
- Tabbouleh (Parsley Salad)
- Fattoush Salad (Pita Bread Salad)
- Kafta Kebabs
- Chicken Shawarma Kebabs
- Biscotta (Jam and Nut Bars)
Baklava Rolls Recipe
Ingredients
For the Baklava
- 2 lbs phyllo pastry, fresh or thawed
- 1 lb unsalted butter, melted
- 8 cups walnuts, lightly toasted and ground to medium texture
- 1-1/4 cups granulated sugar (for filling)
- 1/4 cup water (to moisten nut mixture)
- 1 teaspoon orange blossom water (more to taste)
For the Syrup
- 3 cups water
- 4 cups sugar
- 2 teaspoons lemon juice
- 1 teaspoon orange blossom water
Topping
- 1/2 cup ground pistachio (optional)
Instructions
Make the Sugar Syrup
- Combine water, sugar and lemon juice in a saucepan. Bring to a boil, then simmer about 20 minutes until slightly thickened. Stir in orange blossom water, remove from heat and cool.
Prepare the Filling
- Toast walnuts at 350°F for 8–10 minutes, stirring once, then cool. Pulse in a food processor to a medium grind.
- In a bowl, combine ground walnuts with 1-1/4 cups sugar, 1/4 cup water and 1 teaspoon orange blossom water. Mix well and set aside.
Assemble and Bake
- Preheat oven to 325°F (160°C).
- Melt butter in a small saucepan and skim off any foam. Keep warm so it stays liquid while you work.
- Unfold phyllo and take two sheets together; roll this pair and stack. Cover unused sheets with plastic and a towel to prevent drying.
- Unroll one phyllo roll flat with the wider side toward you. Brush with melted butter.
- Spoon about 6 tablespoons of the walnut mixture in a line along the edge nearest you, leaving a 1-inch border.
- Fold the phyllo over once to cover the nuts, then roll tightly like a cigar without tearing the dough.
- Place the roll seam-side down and cut into about six even pieces. Arrange seam-side down on a baking sheet. Repeat until all dough and filling are used.
- Brush all pieces with melted butter and bake 22–25 minutes until golden and crisp.
- Remove from oven, brush with butter again, cool a few minutes, then submerge each piece briefly in cooled syrup to soak. Turn to coat evenly and drain excess syrup.
- Optionally sprinkle ground pistachio over each piece before serving. Store in an airtight container for up to 10 days.
Notes
- To toast walnuts: spread on a baking sheet and bake at 350°F for 8–10 minutes, stirring once; cool before chopping.
- Orange blossom water is widely available in grocery stores and Middle Eastern markets.
- To freeze: place wax paper between layers, store in an airtight container up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition (per piece)
This post has been updated with new photos and improved instructions.