Baklava Rolls
Submitted by powens1961
Baklava rolls turn the classic Greek pastry into individual cigar-shaped pieces filled with cinnamon-spiced walnuts, dipped in honey-lemon syrup. Easier to portion, easier to serve, and the texture is impossibly crisp.
YIELD
24 servingsPREP
35 minCOOK
25 minREADY
60 minBaklava rolls take the classic layered baklava and reimagine it as individual cigar-shaped pastries. Two doubled phyllo sheets get brushed with butter, filled with a walnut, cinnamon, and clove mixture, then rolled around a clean pencil to create the signature crinkled tube shape.
The pencil rolling trick is the genius move that makes these so much fun to make. Wrapping the buttered phyllo loosely around a pencil, then pushing both ends toward the center before sliding the pencil out, creates the characteristic ruffled, accordion-like texture along each roll. It’s a technique called the “sigara böreği” approach in Turkish cooking.
Ground cloves (just ⅛ teaspoon) is the spice that distinguishes these rolls from regular baklava. The whole-cloves stuck in classic baklava deliver only ambient flavor; ground cloves baked into the filling itself give a more uniform, persistent warmth in every bite.
Dipping the hot rolls into cooled syrup (rather than pouring syrup over them) is the technique that creates the right texture. The dip lets only the surface absorb syrup while the interior stays crisp. Pouring overwhelms each roll and gives soggy results.
Pro Tips
- Phyllo is so thin it must be doubled for these rolls. Single sheets crack and tear during the rolling process; double sheets hold up beautifully.
- Cover unused phyllo with a barely damp towel, never a wet one. Wet towels stick to the phyllo and tear it; barely damp keeps it pliable.
- Use kitchen tongs to dip the hot rolls into the cooled syrup. Fingers work but tongs let you twist the rolls so syrup coats every crinkle.
- Don’t overfill. 1 to 1½ teaspoons of nut filling per roll is the right amount. Too much filling rips the phyllo during rolling.
- These rolls freeze beautifully for up to 2 months. Thaw in the fridge before serving.
Variations
- Substitute pistachios or hazelnuts for half the walnuts for a different nut profile.
- Add 1 teaspoon orange zest to the filling for a brighter citrus note.
- Drizzle melted dark chocolate over cooled rolls for a modern fusion finish.
Ingredients
Directions
Heat oven to 350℉ (180℃). Mix first four ingredients together for filling. Combine syrup ingredients and cook until sugar dissolves and mixture turns syrupy. Set aside to cool. Remove cinnamon stick before using.
To Assemble: Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets crosswise, into thirds. Cover phyllo not being used with a barely damp towel. Using two pieces of phyllo - phyllo sheets are so thin they must be doubled - and keeping narrow ends towards you, brush with butter.
Place 1 to 1½ teaspoons filling ¼ inch from end nearest you, to within ¼ inch of sides. Fold long sides in ¼ inch. Fold over bottom to cover filling.
Place a clean pencil on top of fold and roll into a cigar-like cylinder.
Push both ends toward center and remove pencil. Place roll on cookie sheet and generously brush with butter. Repeat with remaining filling and phyllo.
Bake 25 minutes or until golden brown. Dip hot rolls into cooled syrup - kitchen tongs work well for this. Place onto a platter to cool. Cover and refrigerate. Can be frozen.
Comments



