Rolled Baklava
Rolled Baklava is a Greek pastry dessert made from crispy phyllo dough wrapped around a spiced nut filling of pistachios and walnuts, then soaked in fragrant honey-lemon syrup infused with cinnamon and rose water.
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Rolled Baklava is a Greek pastry dessert made from crispy phyllo dough wrapped around a spiced nut filling of pistachios and walnuts, then soaked in fragrant honey-lemon syrup infused with cinnamon and rose water.
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In a saucepan, melt the unsalted butter over low heat. Set aside.
In a separate, medium saucepan, combine sugar, water, lemon zest, lemon juice, honey, cinnamon sticks, rose water (if using), and a pinch of kosher salt to make the syrup.
Bring the syrup mixture to a boil, then reduce the heat to a simmer. Let it cook until it has thickened, about 16-20 minutes. Once thickened, remove from heat and let it cool completely to room temperature.
While the syrup cools, prepare the filling. In a food processor, combine the pistachios and walnuts. Pulse until coarsely ground, being careful not to over-process into a paste.
Transfer the ground nuts to a large bowl and stir in the ground cinnamon until well combined.
Preheat your oven to 375°F (190°C). Generously brush the bottom and sides of two baking dishes with melted butter.
Unroll the phyllo dough. Take two sheets and lay them flat on your work surface. Keep the remaining phyllo covered with a damp towel to prevent it from drying out.
Brush the top sheet of phyllo generously with melted butter, then sprinkle an even layer of the nut mixture over the top.
Fold over a small edge of the phyllo. Place two wooden skewers or chopsticks along the fold, then roll the phyllo tightly around them.
Once rolled, scrunch the phyllo from both ends towards the center to create a wrinkled texture. Carefully slide the roll off the skewers.
Place the baklava roll into one of the prepared baking dishes. Repeat the process with the remaining phyllo and filling, arranging the rolls snugly in the dishes.
Brush the tops of all the rolls with the remaining melted butter.
Using a sharp knife, cut the rolls into thirds before baking.
Bake for 25-30 minutes, or until the baklava is golden brown and crisp.
As soon as the baklava comes out of the oven, immediately pour the cooled, room-temperature syrup evenly over the hot rolls. You can strain the syrup to remove the cinnamon sticks.
While the syrup is still sticky, garnish the baklava with a sprinkle of ground pistachios.
Let the baklava sit for at least a few hours, or preferably overnight, to cool completely and fully absorb the syrup.
Just before serving, dust with powdered sugar if desired.
Store cooled baklava in an airtight container at room temperature for up to 5 days. Reheat gently in a 300°F oven for 5 minutes to restore crispness.
Keep unused phyllo sheets covered with a damp kitchen towel. Work quickly and brush each layer with melted butter immediately after laying it down.
Yes. Assemble and refrigerate unbaked rolls up to 24 hours, then bake when ready. You can also bake completely and store in an airtight container for up to 5 days.
Pour the cooled honey-lemon syrup over hot baklava fresh from the oven. This allows the pastry to absorb the syrup while still warm, creating the signature sticky texture.
Yes—use 1 teaspoon of vanilla extract or orange zest instead. Rose water is traditional but optional if you prefer a less floral flavor.
Bake until the phyllo is golden brown and crispy, about 25–30 minutes. The rolls should sound hollow and crisp when tapped.
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