Baklava Rolls
There are dozens of different types of Baklava (aka Baklawa) but Baklava rolls are probably the easiest to make.


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  Serves:  16 rolls       Print   


  • 270 g (10 oz) phyllo (filo) pastry
  • 180 g (6 oz/) melted butter, margarine or ghee,
For the filling
  • 350 g (12 oz) mixed nuts - walnuts, almonds, unsalted pistachios...
  • 55 g (2 oz) sugar
  • 1 tsp orange blossom water
  • 1 tsp cinnamon powder
  • ¼ tsp allspice
  • ¼ tsp nutmeg
  • ¼ tsp mace
  • ¼ tsp cloves powder
For the syrup
  • 200 g (7 oz) brown sugar
  • 180 g (7 fl oz) water
  • 1 tsp orange blossom water
  • ½ tsp lemon juice
  1. Take 2 tbsp of the pistachios and grind them. This will make the decorative garnish for the baklava.
  2. Place the remaining ingredients for the filling into a food processor and process to a medium texture.
  3. Prepare the syrup by placing the sugar, water and lemon juice in a pan. Bring to the boil then simmer gently for 10-15 minutes. Remove from the heat and allow to cool.
  4. Place a sheet of greaseproof paper on a worksurface and lay out the first sheet of phyllo. Brush with melted butter.
  5. Carefully lay another sheet of phyllo on top of the first and brush with melted butter. Continue in this way until you have used around 6 sheets.
  6. Spread some filling along the short edge and carefully roll the phyllo over it until the roll is about 2 cm (1"). Cut the roll from the remaiing pastry, brush with butter and put to one side.
  7. Continue adding filling and rolling the pastry until you have used up all the phyllo.
  8. Pack the filling into the ends of the rolls, trim the ends then cut the long rolls into shorter baklava rolls about 5 cm (2") long.
  9. Place the rolls on a lightly-greased baking tray. Brush with melted butter then bake in the oven at 160°C/320°F fan oven, 180°C/360°F conventional oven for 25-30 minutes.
  10. Add the orange blossom water to the syrup. Spoon the syrup over the baklava rolls while they are still hot. Sprinkle on the ground pistachios then leave the rolls to cool for about an hour before eating.
Titli's Tips
Keep the unused pastry covered with a tea-towel to stop it drying out.

If you get bubbles in your pastry when you are making the layers, brush them towards the edge of the tray.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 308.7 15%
Calories from Fat 197
Total Fat 21.9g 33%
Saturated Fat 7.0g 35%
Unsaturated Fat 13.7g
Amount Per Serving       % Daily Value
Total Carbohydrate 30.1g 10%
Dietary Fibre 2.5g 10%
Sugars 17.7g
Protein 5.4g 10%
Cholesterol 24.6mgs 8%
Percent Daily Values based on a 2,000 calorie diet.