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Baklava, baklava, baklava! It’s such an amazingly perfect dessert, but it’s often time-consuming to make. I’m so nuts (pun intended!) about baklava that I made a simpler, rolled variation that you can make much quicker.
Hands down, this will be the easiest rolled baklava recipe you will come across. It’s flaky, chewy, nutty, and so yummy. Just to give you a fair warning, you might have trouble observing a diet with this one. The first time I made this recipe, I was hoping to share it with friends, but it was gone too quickly and too soon. More so, it combines all my favorite things about cooking — a helpful shortcut, a small ingredient list, and no skimping on the sugar.
Where Did Baklava Originate?
This scrumptious dessert is not only seeped in honey but also history. The earliest records of baklava recipes date back to early as the 8th century B.C. Today, many ethnic groups make baklava and have variations of the dessert. From the Greeks to the Turks, every chef has their style of baklava and that makes the eating all the greater. Variety is the spice of life, right?
What Baklava is Made of
If you have had baklava before, you know it is as decadent as it gets. To make it, you alternate layers of phyllo dough with chopped walnuts, cinnamon, sugar, and butter or ghee. After you bake your baklava, you will drench it with melted honey and let it soak in all the sweetness for several hours.
Different Varieties of Baklava
There are so many different types of baklava out there. Some chefs use ground pistachio instead of walnuts, while others use almonds. Some people also like to bake their baklava like cakes. Others like a spicier nut mixture packed with ground cloves and cinnamon. For this recipe, you will use my rolling method to skip some of the manual labor. When I created this easier version, I didn’t realize how dangerous it was going to be to have baklava on the table so fast!
How to Make this Rolled Baklava Recipe
Preparing this rolled baklava recipe takes just 20 minutes of prep time – almost a quarter less total time than traditional baklava!
- Chop the Nuts: Use a food processor to chop the nuts into tiny pieces.
- Make the Filling: In a medium bowl, toss the chopped nuts with confectioner’s sugar and cinnamon. In a small bowl, melt the butter.
- Prepare the Sheets of Phyllo Dough: On a large cutting board, lay out the phyllo one sheet at a time, brushing each with melted butter.
- Assemble the Rolled Baklava: Sprinkle the nut mixture onto the buttered sheets and roll up the phyllo into a tight roll. Place the baklava log into a baking pan and repeat the rolling process until you run out of ingredients.
- Brush the Rolled Baklava: Brush the rolled baklava with melted butter.
- Bake the Rolled Baklava: Pop the baking dish in the oven at 375°F for 25 minutes.
- Soak the Rolled Baklava: In a saucepan, combine the sugar and water and boil it on low for 10 minutes. Optionally, add a few cinnamon sticks in while the syrup comes together. Add in the honey and stir to combine. Pour the sweet mixture over the baking tray and let it soak at room temperature for 3 hours.
- Slice the Baklava: Slice the baklava into bite-sized pieces and decorate each piece with a clove if you wish.
Hot Tip: To make the syrup more citrusy, add a couple of tablespoons of fresh lemon juice or orange blossom water to the mix.
Tips for Making this Rolled Baklava Recipe
If you’re used to making traditional baklava, this rolled variation has some slight differences. These tips will help you nail the process.
- Use a food processor to chop the nuts. Use a food processor to chop your walnuts and save yourself a battle with a knife. You will need to pulse them about 10 times to get them to the correct coarseness.
- Be swift with the phyllo. Work with your phyllo dough as quickly as possible to prevent it from drying out. The longer it sits at room temperature, the more prone it is to be too difficult to work with and roll.
- Roll the phyllo as tightly as possible. Roll your rolls are tight as possible to ensure that you have even and smooth layers on the inside.
- Soak the baklava while it’s still hot. Pour the honey and sugar mixture on your baklava rolls while they are still hot. This will help them to soak up the mixture much better.
- Slice the baklava at an angle. Cut your baklava pieces at an angle with a sharp knife. I like to use a bread knife in a light, sawing motion to make sure all the pretty layers stay intact.
- Let the baklava rest at room temperature. You must let your baklava rest at room temperature for at least 3 hours uncovered. If you can, overnight works best.
How to Keep Baklava from Getting Soggy
Keep your baklava from getting soggy by covering it lightly with a paper towel. You can store it in the fridge or at room temperature once you have given it enough time to soak up the honey and sugar mixture. Whatever you do, don’t keep it sealed in a warm place – otherwise, the honey will melt and cause the delicate phyllo to become limp.
Freezing this Rolled Baklava Recipe
Freeze your baklava in an airtight container for up to 3 months. If you have to layer your pieces, make sure to place a piece of wax paper between them to prevent sticking. When you are ready to eat, allow the baklava to thaw in the refrigerator overnight.
FAQ
How do you make crunchy baklava?
The key to getting crunchy baklava is to allow it to rest at room temperature for at least 3 hours while it’s soaking in the sweet, honey mixture. This will allow the baklava to absorb all the sugary goodness, while also exposing it to enough air to stay crunchy and slightly crispy.
What’s the difference between the Mediterranean and Middle Eastern baklava?
Mediterranean baklava tends to have more layering, with many thin pieces of phyllo alternated with a sweet nut mixture. On the other hand, baklava in the Middle East tends to have a thicker pastry layer on the bottom that’s stuffed with a sweet nut mixture and topped with another thick layer of pastry.
How do you know when baklava is done?
You’ll know your baklava is done baking when the top of the phyllo is crispy and golden brown. When it comes to the soaking, it takes at least 3 hours for the syrup to penetrate through all the phyllo and nuts. That said, it’s best to let baklava rest overnight.
Why is your baklava hard?
Your baklava likely came out hard if you didn’t soak it while it was fresh out of the oven. The hot baklava makes the syrup melt, creating that perfectly tender texture you’re looking for.
How do you keep phyllo dough crispy for baklava?
The key to keeping the phyllo sheets crispy is working with them quickly once you take them out of the fridge. The longer it sits at room temperature, the more it dries out, loses its texture, and is impossible to crisp up in the oven.
Other Nutty Sweet Treats to Try
- Russian Walnut Cookies aka Oreshki – Sweet, dulce de leche filled cookies
- Honey Walnut Poppy Seed Cake – Moist honey & nut cake
- Jam and Nuts Rugelach – Polish-style rolled cookies
- European Peach Cookies – Peach-shaped dulce de leche cookies
Recipe
Easiest Rolled Baklava Recipe
Print Pin
Servings
12 Servings
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Recipe contributed by: Natalya Drozhzhin
This easy rolled baklava recipe features a shortcut that cuts down the amount of time it takes to make this luscious treat. Crazy easy and so decadent!
Ingredients
- 18 sheets phyllo dough (9×14 in size)
- 150 gram melted butter
- 1 cup powdered sugar
- 2 cup walnuts
- 1/2 tbsp ground cinnamon
- 1 cup sugar
- 1/2 cup water
- 1/4 cup honey
US Units – Metric
Instructions
In a food processor, chop the walnuts into tiny pieces.
Place the chopped walnuts in a bowl with confectioners' sugar and cinnamon and toss to combine. In a separate bowl, melt the butter.
Lay out one filo sheet at the time, brushing it with melted butter, until you have a total of three stacked buttered sheets.
Spread 1/3 cup of the walnut mixture evenly onto the stack of buttered sheets. Roll the sheet up into a tight roll and set it on a baking dish. Repeat the process until you run out of ingredients.
Brush the rolled baklava with melted butter. Bake it at 375°F for 25 minutes.
In a small pot, combine the sugar and water and cook it on low heat for about 10 minutes. Add the honey and stir until it's melted. Pour the mixture over the rolled baklava and allow the baklava to rest for at least 3 hours.
Slice the baklava rolls into your preferred size. Enjoy!
Nutrition Facts
Easiest Rolled Baklava Recipe
Amount Per Serving
Calories 347 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 8g40%
Cholesterol 27mg9%
Sodium 98mg4%
Potassium 93mg3%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 33g37%
Protein 3g6%
Vitamin A 312IU6%
Vitamin C 1mg1%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Posted February 5, 2020
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SadieFeb 17, 2024 So easy and the baklava turned out really well!!
Natalya DrozhzhinFeb 19, 2024 Thanks for sharing Sadie! Glad you enjoyed it!
Deborah NedelcuNov 6, 2023 Can I swap out butter for margaine for a vegan treat? Someone said they tend to burn?
JoanneDec 28, 2023 I used nuttlex and it worked great! Only took 20mins in my oven. Hope this helps!
Natalya DrozhzhinNov 7, 2023 Hey, I personally have not experimented with margarine. I would highly recommend using butter for that buttery, flakey, flavor baklava is known for.
SuzanneOct 2, 2023 Thank you for this easy-to-follow recipe. It was my first time making baklava, and I was successful thanks to you!
Natalya DrozhzhinOct 2, 2023 Hi Suzanne, My pleasure! I'm glad it worked out perfectly!
naveedJul 15, 2023 Raspberry Almond Baklava Rolls
unique twist on traditional baklava, combining the flavors of raspberries and almonds in a delightful pastryNatalya DrozhzhinJul 17, 2023 Hi Naveed, That flavor combination sounds delicious! Thanks for sharing 🙂
naveedJul 15, 2023 I recently had the opportunity to try out the Rolled Baklava and I must say it was a delightful experience."
Natalya DrozhzhinJul 17, 2023 Hi Naveed, Baklava is very delightful indeed!
anna hoodMay 27, 2023 I made this recipe! We usually make baklava in a LARGE pan. This was nice for a quick small pan. Thanks!
Natalya DrozhzhinMay 28, 2023 Anna, thats great to hear. I love the quick smaller portion or we have too much temptation laying around. 🙂 Enjoy
JohnMay 10, 2023 Hello, for gluten free in your recipe the only think has to be gluten free is the phyllo dough right?
Natalya DrozhzhinMay 11, 2023 HI John, yes, if you swap out for gluten free phyllo dough, the recipe will be gluten free. This recipe is a hit every time we make it. Please report back, I want to hear what you think of it.
Martha BunchMay 2, 2023 Is there a substitute for nuts? My grandson is allergic. It sounds wonderful. Can’t wait to try this easier recipe. Thank you for sharing.
Natalya DrozhzhinMay 3, 2023 Hi Martha, You can use chocolate chips, or simply not use the nuts and leave everything else as it is. I hope this helps. Wishing you the best of luck!
Debra DouglassApr 12, 2023 Been making Baklava for 35 years. I put a little orange extract in my basting sauce. Its a nice change. Lemon is very good too!
Natalya DrozhzhinApr 13, 2023 Hi Debra, thank you for sharing your process with me! I would love to give the orange extract a try sometime!
ShariDec 18, 2022 I’m getting ready to make your baklava tomorrow. Just wondering how big are the sheets of phyllo you used for this recipe? Mine are 14 x 18 I just want the nuts/phyllo ratio to be close 🙂 thanks!
One other question… could you use smaller sheets like 9x14… I often have this in the freezer and this would be a great way to use it up and make a sweet treat. Maybe just use more sheets to compensate for smaller size? Thanks again.
Natalya DrozhzhinDec 19, 2022 Hi Shari, the one that I use are the typical 9X14 size sheets. Hope you love the recipe. I would love to hear feedback. 🙂
ShariJan 23, 2023 I made the baklava … twice! It turned out delicious, I was so excited!! This will be my go to recipe … why torture myself making the one with layers! Thank you 🙂
Natalya DrozhzhinJan 23, 2023 Hi Shari, That makes me so happy to hear! I am thrilled that you found a recipe that you absolutely love! It's my mission to simplify cooking as much as possible! Thank you for your feedback. Enjoy!
Joyce khatcherianSep 9, 2022 have not made them yet but wondering if you are rolling them from the short edge or long edge? Thanks joyce
Natalya DrozhzhinSep 10, 2022 Hey Joyce, I roll from the short edge. See the picture in step 3 for reference. Enjoy!
JJSep 5, 2022 I really love this recipe and am thinking about making it as a take away gift for an upcoming wedding. I'm a bit worried about the amount of syrup sitting at the bottom of the pan after the baklava has rested in it for 3 hours and even overnight. Seems like a bit much. Should all of it be absorbed?
How far in advance could I make it and keep it crisp? I cannot travel with it made already so it would have to be a few days before our event. What would be the best way to store it if I made it 2 nights before? I plan to put them in small sealed boxes. Wondering if that could be done 2 or 3 days ahead and stored in refrigerator? Thanks for an excellent recipe. I keep making it and trying different add ins to the syrup as others have suggested. Always good!Natalya DrozhzhinSep 5, 2022 Hey JJ- these are great questions. You should be able to store it in the fridge no problem, make sure it's in an airtight container so it stays as fresh as possible. I've even read that you can store it at room temp in an airtight container, but haven't personally tested this. Since this is for a wedding favor, I recommend you make some in advance as a "test" and see which method you prefer so that you are satisfied with the results for the big day! Thank you for the kind feedback!
EricaDec 16, 2021 I've tried a few different recipes over the years and yours looks delicious! I'll be trying it this weekend. I love doing rolls instead of the large sheets cut into diamonds - makes it a lot easier! I make my syrup out of water, sugar, honey, rose water and lemon juice! Everyone wonders what the delicious "floral" taste is! lol
Natalya DrozhzhinDec 16, 2021 Hi Erica - That sounds BOMB! I bet rose water adds such a beautiful depth of flavor. Let us know how it turns out and happy baking! 🙂
EmilyDec 14, 2021 Do you suggest precutting these a bit like regular sheet baklava in order to help with cutting through the film after baking? Also, what do you think about slicing the pieces before adding the syrup on top?
Natalya DrozhzhinDec 15, 2021 Hi Emily - Thanks for the note! Part of what makes these the "easiest" is that you don't have to fuss around with cutting the sheets or cutting the baklava into smaller pieces. That said, you can definitely cut them down if you'd like. Hope this helps!
DebbieDec 12, 2021 I added spices we tasted while in Greece a few months ago. I wanted to try the rolled baklava. The crunch is delicious. Added lemon and cinnamon stick to the sugar water. Very good. Bit too much work for 8 dozen. But great for smaller batches.
Natalya DrozhzhinDec 13, 2021 Hi Debbie - That sounds BOMB! We will have to try this in our test kitchen. I bet the lemon juice adds such a nice, puckery flavor. Thanks for sharing!
ShariDec 6, 2021 I’m definitely going to try your baklava! I was at the store and noticed the phyllo sheets came in different sizes. What size are the sheets you used?
Natalya DrozhzhinDec 7, 2021 Hi Shari - Thanks for reaching out! I use different sizes each time, but try and go for the larger sheets since they are easier to roll and handle. Hope this helps and I'm so excited for you try it!
JPMNov 11, 2021 So simple and so much easier than making sheets. The most difficult part is getting to the store to buy the phyllo sheets! :O)). Thank You!
Natalya DrozhzhinNov 11, 2021 Hi there! Love to hear it. We feel the same way about this method being so much easier than making sheets. If only we could clone ourselves and send one of us to the store (HAHA!). Thanks for the love and so nice to hear from you!
MonJul 4, 2021 Hi. Is filo sheet same as spring roll sheets?
Natalya DrozhzhinJul 5, 2021 Hey Mon, I dont think they are the same thing but I am not 100% sure. Maybe try to google for the difference. I never worked with spring roll sheets.
ConnieApr 24, 2021 I do make Baklava, using a recipe from my Albanian born Mother. I use a ‘heavy’ syrup (sugar and water), and no honey. I assume this would work, what do you think? I am going to try your roll up method soon 😊
Natalya DrozhzhinApr 25, 2021 Hey Connie, yes, it sounds like it should work. Enjoy it
AwardMar 11, 2021 Dry on the inside. Next time I would drizzle some of the topping inside the rolls before rolling.
Natalya DrozhzhinMar 12, 2021 Thank you for the tip, sorry they didn't work out well for you.
CatFeb 24, 2021 A solid recipe and easily executed! These are actually called warbat in Arabic as I was informed by my friend and can be filled with custard, nuts or sweet cheese and eaten for breakfast.
I added orange zest from one orange, two slices of orange, cinnamon, cardamon and star anise (a dash of each and one star anise seed pod) to the syrup for a deeper flavor profile. I also baked it about 35mins to get a more golden color on top. It's good to pour the syrup on when the syrup is room temperature and the baklava fresh out of the oven.
Last note, I had about one cup of pistachios left from another recipe so I just tossed them in with the walnuts and blitzed them together. Delish!Great recipe, very tasty!
Natalya DrozhzhinFeb 24, 2021 Thank you for sharing all of that information and those tips! Interesting idea on adding the orange, sounds like it adds tons of flavor! Thank you for taking the time to comment.
Karen JurssDec 24, 2020 Perfection! Just the right amount of sweetness. When I pull the baklava from the oven, I let it cool for an hour or two and then place the baklava itself on cooling wracks with parchment paper underneath so it doesn’t sit in the syrup and become soggy. Thanks for sharing!!
Natalya DrozhzhinDec 24, 2020 Hi Karen, thank you for all of the tips! I hope you love the baklava.
SandraOct 7, 2020 I had to double the filling to do the 6 rolls, but that’s ok
Natalya DrozhzhinOct 7, 2020 Hey Sandra, you can add more filling if that is your preference.
IzzyAug 25, 2020 Submitted for your approval ... use 1 sheet of phyllo. Butter 2/3s of it (vertically). Fold the unbuttered third over the middle third, then the last third over that middle. Voila 3 layers. Much easier than trying to line up the three sheets. Then just a couple Tablespoons of the walnut filling - and then only 1 or 2 cuts on the finished roll (if any cuts at all).
(learned this 1-sheet-into-thirds trick with making spanakopita... makes an appetizer size perfect for parties)
EmilyDec 14, 2021 Are you able to show a picture of this? Are they in triangles? Thank you!
Natalya DrozhzhinDec 15, 2021 Hi Emily - The sheets are not in triangles. They come in squares ad we just roll them up. Hope this helps!
Natalya DrozhzhinAug 26, 2020 Izzy, great tips. Thank you for sharing!
Fiona HuckvaleJun 1, 2020 I made this yesterday and it's the best baklava I've ever made. I won't be using any other recipe again. I added the juice of a lemon to the syrup to give it a bit of a tang. Fantastic tasting and so quick and easy to make. Thank you xx
Natalya DrozhzhinJun 1, 2020 Hey Fiona, I am so glad to head this feedback. I love the idea of lemon juice, trying it next time for sure!
AngelaNov 21, 2020 Hi Greek immigrant here... we ALWAYS add the juice of a lemon to the honey liquid. It not only flavors but keeps the sugar from crystallizing. Happy baklava!!!
Natalya DrozhzhinNov 21, 2020 Angela, this is such a great tip. Thank you!
JeanApr 5, 2020 My daughter and I made this today. I made it 2 1/2 hours before tasting it. It's insanely amazing. Once we got the hang of separating the sheets and then rolling, it went very well and was pretty easy. We will most definitely be making this again.
Natalya DrozhzhinApr 5, 2020 Hey Jean, I am so glad you love this recipe. I think the hardest part is the waiting time. Thank you for sharing your feedback! 🙂
Krissy AlloriFeb 11, 2020 This recipe is life changing. I love baklava but it's so time consuming I don't make it very often. Yay for a great shortcut.
Natalya DrozhzhinFeb 12, 2020 Krissy, yes this one made our life so much easier 🙂 Glad you like the recipe!
NatalieFeb 11, 2020 Love baklava! I don't make it often, but when I do, it's gone in minutes! Love the taste!
Natalya DrozhzhinFeb 12, 2020 Natalie, thank you! Glad you found the recipe useful!
ErinFeb 11, 2020 You are right! This is the easiest Baklava recipe. Thanks for the step by step instructions.
Natalya DrozhzhinFeb 12, 2020 Erin, thank you so much! so happy you love the recipe. I love a simple recipe when I bake so glad you found it easy as well!
KristynFeb 11, 2020 I have never made baklava, but I do love it! It's sticky & flaky & delicious!
Natalya DrozhzhinFeb 12, 2020 Kristyn, I am so glad. I love the sticky part too. We go for extras of the sticky dipping.
