Crispy, Flaky Baklava Rolls recipe with Phyllo sheets with walnut and pistachios and drizzled with honey syrup.
Prep Time20 mins
Cook Time40 mins
- 1 Pack Phyllo Sheets
- ½ Cup Pistachios
- ½ Cup Walnuts
- ½ Cup Unsalted Butter (Melted)
- ½ Cup Castor Sugar use 3/4 cup for sweeter version
For Honey/Maple Syrup
- ¾ Cup Water
- ⅓ Cup Honey/Maple Syrup
- ⅓ Cup Sugar
- 2 tbsp Lemon Juice
Make Sugar Syrup
In a pan boil water, sugar and honey.
Add lemon juice.
Boil for 10 minutes till it starts to become thick.
Take off the flame and keep aside to cool.
Keep the frozen sheets in refrigerator to thaw.
Once ready to make, keep all the ingredients ready,
Coarsely ground pistachios and walnuts.
Take out in bowl and mix together with sugar. You can also add cinnamon powder/orange blossom water or rose water.
On a clean baking mat or counter-top, tale one sheet carefully and brush butter on it,
Take another sheet and repeat the above step and then with the 3rd sheet.
Sprinkle nut and sugar mix on it.
Start to roll it like a roulade or jelly roll.
Prepare a baking tray, lightly butter it, Arrange pastry roll on it.
Repeat the above steps and make other rolls and arrange in the tray.
In case the rolls don't fit in the tray, you can cut the ends with sharp knife.
Lightly butter rolls and keep the pan covered till you start baking.
Pre heat oven to 350°F or 180°C.
Bake the phyllo rolls for 40-45 minutes or till the top is rolls appear flaky and light brown in color.
Once done take out of the oven, keep on the counter for about 5 minutes.
Cut rolls in half or in desired size.
Pour syrup on the rolls. Pastry should be quite warm when pouring the syrup as it rolls will soak syrup nicely.
Prefer to keep these overnight so that the syrup is soaked nicely in baklava rolls and serve it the next day.