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Baklava! It’s so fun to say and it’s a perfect dessert, but sometimes can be time consuming to make. Instead, try my solution for a simpler version — baklava rolls!

Rolled baklava on a tray.

Baklava has an unfortunate rap for being a bit difficult to make (at least for the beginner baker), but this version takes out all the hard work. I truly believe this is the easiest rolled baklava recipe you will come across (and a lot of my readers over the years think so too!). A little bit of work and your baklava will be flaky, chewy, nutty, and so yummy. But don’t tell me I didn’t warn you — you might have trouble observing a diet with this one.

The first time I made baklava according to this recipe, I was hoping to “show off” and share it with a bunch of friends, but it was devoured too quickly and too soon by my own family (and myself, if I’m honest). I ended up quickly making it again, this time making sure to practice self restraint so I had enough to share. I don’t consider myself a frequent baker, but making this dessert combined all my favorite things about baking — a helpful shortcut, a small ingredient list, and no skimping on the sugar.

How To Make Baklava Rolls

In this easy baklava recipe, I use a rolling method to skip some of the manual labor of making traditional baklava. When I created this version, I didn’t realize how dangerous it was going to be to have such a simple baklava recipe. Let’s run through the process real quick before you start.

  • Chop the nuts: Use a food processor to quickly chop the nuts into tiny pieces.
  • Make the filling: In a medium bowl, toss the chopped nuts with powdered 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. Layer three of the sheets on top of each other.
  • Assemble the rolled baklava: Sprinkle 1/3 cup of the nut mixture onto the three-layer buttered sheets. Then, roll it up into a tight roll. Transfer the baklava log to a 9×13 baking pan and repeat the rolling process until you run out of ingredients.
  • Brush & bake the rolled baklava: Brush the rolled baklava with remaining melted butter, then bake at 375°F for 25 minutes.
  • Soak the rolled baklava: In a saucepan, combine the sugar and water and simmer it on low for 10 minutes. Optionally, add in a few cinnamon sticks while the syrup comes together. Add the honey and stir to combine. Pour the sweet mixture over the baklava in the baking tray and let it soak at room temperature for three hours.
  • Slice the baklava: Slice the baklava into bite-sized pieces and decorate each piece with melted chocolate, chopped nuts or even a clove, if you wish.

Hot tip: To deepen the flavor profile, add a couple of tablespoons of fresh lemon juice, rose water, or orange blossom water to the sweet mixture.

Powdered sugar with walnuts.
Rolled Bucklava in a baking dish.
Sugar syrup in a pan.
Baked rolled baklava with syrup

Tips for Making Baklava Rolls

If you’re used to making traditional baklava, this rolled variation has some slight differences. And if you’re totally new to baklava, that’s okay, too! Check out these tips to help you nail the process no matter your experience level!

  • Use a food processor to chop the nuts: Use a food processor to chop your nuts and save yourself a battle with a knife. Pulse the nuts about ten times to get them to the correct coarseness.
  • Change up the nuts (optional): There are so many different types of baklava out there. Some chefs use ground pistachios instead of walnuts, while others use almonds. Use whatever nut you like best!
  • 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. Then, it won’t crisp up as it should when baking.
  • Roll as tightly as possible: Roll your rolls as tight as possible. This ensures you have even and smooth layers on the inside.
  • Soak the baklava while it’s still hot: Pour the honey and sugar mixture on the baklava rolls while they are still hot. This helps them soak up the mixture much better and is what creates the tender texture you’re looking for (otherwise the baklava will come out hard!).
  • Allow the baklava to rest at room temperature: Let the baklava rest at room temperature for at least three hours uncovered before eating for the best results. If you can, overnight works even better!
Sliced Rolled Baklava on top of each other.

Storing Baklava

My recipe for rolled baklava makes a generous amount, so just in case you have a good portion left over after dessert, you’ll need to store it correctly to enjoy it in the days to come.

  • Refrigerator/room temperature: Keep the baklava from getting soggy by covering it lightly with a plastic wrap and placing it into an airtight container in the fridge or at room temperature (up to three days). Store it only after it has fully soaked up the sweet mixture.
  • Freezer: Freeze individual pieces of baklava for up to three months. If needed, layer wax or parchment paper between the pieces to prevent sticking. Thaw in the refrigerator overnight.

More Nutty Sweet Treats

Recipe

Pieces of Rolled Baklava.

Easiest Rolled Baklava Recipe

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Servings
12 Servings
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Recipe contributed by: Natalya Drozhzhin
Baklava! It's so fun to say and it's a perfect dessert, but sometimes can be time consuming to make. Instead, try my solution for a simpler version — baklava rolls!

Ingredients

  • 18 sheets phyllo dough 9×14 in size
  • 2 cups walnuts or optional other nuts
  • 1 cup powdered sugar
  • 1/2 tbsp ground cinnamon
  • 1 cup melted butter
  • 1 cup sugar
  • 1/2 cup water
  • 1/4 cup honey
  • melted chocolate optional, for garnish
  • chopped walnuts optional, for garnish
US Units – Metric

Instructions

  • In a food processor, chop the walnuts into tiny pieces.
    Walnuts on a plate, a measuring cup of powdered sugar, and 1/2 a teaspoon of cinnamon
  • Place the chopped walnuts in a bowl and toss with powdered sugar and cinnamon. In a separate bowl, melt the butter.
    Powdered sugar with walnuts.
  • Lay out one phyllo sheet at the time, then brush it with melted butter until you have a total of three stacked buttered sheets.
    A bowl of melted butter with a pastry brush in it and a sheet of filo dough laid out next to the bowl
  • Spread 1/3 cup of the nut mixture evenly onto the stack of buttered sheets. Roll the sheet up (from the short edge) into a tight roll and set it in a 9×13 baking dish. Repeat the process until you run out of ingredients (you should have 6 rolls in all).
    Rolled Bucklava in a baking dish.
  • Brush the rolled baklava with melted butter. Bake it at 375°F for 25 minutes.
    2 photos side by side one with raw Rolled Baklava in a baking pan covered in butter and one with cooked rolled baklava
  • 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.
    Sugar syrup in a pan.
  • Pour the mixture over the hot rolled baklava and allow the baklava to rest for at least 3 hours. Slice the baklava rolls into your preferred size, and then garnish with melted chocolate and chopped walnuts before serving, if desired! Enjoy!
    Baked rolled baklava with syrup
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.
Updated March 26, 2025

About Author

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Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.