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Baklava Rolls

Baklava Rolls are made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey.


  • 2 cups Your favorite mixed nuts, chopped, equally measured (I used peanuts, almonds, pecans, cashews and pistachios)
  • 2 pinches Cinnamon
  • 1 pinch Nutmeg
  • 1 box Phyllo pastry
  • 1 cup Salted butter melted

Sugar Mixture

  • 1 1/2 cups Brown sugar
  • 1 1/2 cups White sugar
  • 3 cups Water


  • Preheat oven to 350 degrees Celsius.  Brush a big baking pan with butter and set aside. This is where all the baklava rolls will be placed for baking later.
  • Thaw the phyllo pastry.  Make sure the chopped nuts mixture is ready before opening the box of phyllo pastry or lay all the sheets flat and cover with a clean damp cloth as it dries up quickly. 
  • Combine the chopped nuts, nutmeg and cinnamon in a bowl.  Mix well and set aside.
  • Sugar mixture: In a saucepan, dissolve the brown sugar and white sugar in 3 cups of water.  Cook over low heat until the mixture thickens like pancake syrup.
  • Pour about ½ cup of the sugar mixture over the chopped nuts and mix well.
  • Get two sheets of phyllo pastry and lay on a flat surface.  Brush the edges of the lower part of the phyllo sheets with melted butter. 
  • Spoon about 2 to 3 tablespoons of chopped nuts and put on the lower part phyllo sheets forming a line.
  • Brush with butter while rolling the pastry.
  • Repeat Steps 6 to 8
  • Line all the rolled baklava on the baking pan and brush lightly with butter.  Cut into diagonal bite sizes about 2 inches in length
  • Bake in the oven for 10-20 minutes until lightly golden.
  • Drench the baklava rolls in the syrup then remove and place on a serving dish.   Let it cool and serve.


Tip: Open the box of phyllo pastry once all your ingredients are ready for filling. Use a clean damp cloth to cover the phyllo pastry so it doesn’t dry out. 
Shelf life of Baklava
2 weeks - when placed in an air tight container at room temperature
About 4 months - when placed in the freezer