Honey-Glazed Baklava Rolls

by

Delight your guests this New Year with these Honey-Glazed Baklava Rolls. They’re flaky, sweet, and irresistibly good.

Ingredients

For the Filling:

  • 3 cups mixed nuts (walnuts, pistachios, and almonds), finely chopped
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 cup granulated sugar

For the Pastry:

  • 1 package (16 oz) phyllo dough, thawed
  • 1 cup unsalted butter, melted
  • 1/2 cup pistachios, finely chopped (for garnish)

For the Honey Syrup:

  • 1 cup honey
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 cinnamon stick
  • 3 cardamom pods, lightly crushed
  • 1 strip orange zest

Instructions

  1. Preheat oven to 350°F (175°C). Grease a large baking sheet with butter.
  2. Make the filling:
    • Combine chopped nuts, cinnamon, cardamom, cloves, and sugar in a bowl
    • Mix well and set aside
  3. Prepare the syrup:
    • Combine honey, water, sugar, lemon juice, cinnamon stick, cardamom pods, and orange zest in a saucepan
    • Bring to a boil, then reduce heat and simmer for 5 minutes
    • Remove from heat and let cool completely
    • Remove spices and orange zest
  4. Assemble the rolls:
    • Carefully unroll phyllo dough and cover with a damp kitchen towel to prevent drying
    • Take one sheet of phyllo and brush lightly with melted butter
    • Sprinkle about 3 tablespoons of the nut mixture along one long edge
    • Starting from the nut-covered edge, roll tightly into a long cylinder
    • Starting at one end, coil the cylinder into a spiral
    • Place on prepared baking sheet
    • Repeat with remaining phyllo and filling
  5. Before baking:
    • Brush the tops generously with melted butter
    • Sprinkle with additional chopped pistachios
  6. Bake for 35-40 minutes, or until golden brown and crispy.
  7. While still hot:
    • Pour the cooled syrup slowly and evenly over the hot baklava rolls
    • Let stand at room temperature for at least 4 hours or overnight to absorb the syrup

Notes

  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Rest Time: 4 hours
  • Serves: 12-15 rolls

Important Tips:

  • Keep phyllo dough covered with a damp towel while working to prevent drying
  • Don’t rush the rolling process – tight, even rolls are key
  • Pour cooled syrup over hot baklava (or hot syrup over cold baklava) to prevent sogginess
  • Store at room temperature in an airtight container for up to 1 week
  • Can be frozen before adding syrup for up to 3 months
  • Allow to come to room temperature before serving for best texture and flavor