Can I use pre-chopped nuts?

Absolutely! Using pre-chopped nuts can save you a bit of time in the kitchen. Just make sure they are finely chopped for the best texture in your baklava rolls.

How do I prevent phyllo dough from tearing?

Keep your phyllo dough covered with a damp kitchen towel while you work. Also, ensure it's fully thawed and at room temperature before you start. This makes it much more pliable.

Can I make these ahead of time?

Yes, you can! Baklava rolls taste even better the next day as the flavors meld. They can be stored at room temperature in an airtight container for up to 5 days.

What if I don't have a cinnamon stick for the syrup?

If you don't have a cinnamon stick, you can use about 1/2 teaspoon of ground cinnamon in the syrup. Just be sure to strain the syrup before pouring it over the baklava for a smooth finish.

Can I freeze baklava rolls?

While technically possible, freezing can sometimes affect the texture of the phyllo dough, making it a bit less crisp. I recommend enjoying them fresh within a few days for the best experience.

What kind of honey is best for the syrup?

Any good quality liquid honey will work beautifully. Local wildflower honey or orange blossom honey can add a lovely subtle floral note to your syrup, enhancing the overall flavor.

Easy Honey Almond Baklava Rolls Recipe

Name: Honey Almond Baklava Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1 pound frozen phyllo dough (about 20-25 sheets, thawed); 1 cup unsalted butter (melted); 2 cups finely chopped almonds (or a mix of almonds and walnuts); 1/2 cup granulated sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 cup granulated sugar (for syrup); 1/2 cup water (for syrup); 1/2 cup honey (for syrup); 1 stick cinnamon stick (for syrup); 2-3 whole cloves (for syrup); 1 strip orange peel (about 2 inches long, for syrup); 1 tablespoon fresh lemon juice (for syrup)

Ingredients

Scale

1 pound frozen phyllo dough (about 20–25 sheets, thawed)
1 cup unsalted butter (melted)
2 cups finely chopped almonds (or a mix of almonds and walnuts)
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup granulated sugar (for syrup)
1/2 cup water (for syrup)
1/2 cup honey (for syrup)
1 stick cinnamon stick (for syrup)
2–3 whole cloves (for syrup)
1 strip orange peel (about 2 inches long, for syrup)
1 tablespoon fresh lemon juice (for syrup)

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Instructions

Combine 1 cup sugar, 1/2 cup water, 1/2 cup honey, cinnamon stick, whole cloves, and orange peel in a small saucepan.
Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
Reduce the heat to low and simmer for 10-15 minutes until slightly thickened.
Remove from heat, stir in the lemon juice, and let the syrup cool completely.
Preheat your oven to 350°F (175°C). Lightly grease or line a baking sheet with parchment paper.
In a medium bowl, combine the chopped almonds, 1/2 cup sugar, ground cinnamon, and ground cloves. Mix well.
Lay one sheet of phyllo dough on a clean, dry surface. Brush it lightly but thoroughly with melted butter.
Place a second sheet of phyllo dough directly on top of the first. Brush this second sheet with butter.
Spoon about 2 tablespoons of the almond mixture in a line along one long edge of the phyllo sheets, leaving a small border.
Carefully roll the phyllo sheets tightly from the long edge, creating a log.
Repeat this process with the remaining phyllo dough and almond mixture to make more rolls.
Cut each long roll into 2-inch pieces. Arrange the pieces seam-side down on your prepared baking sheet.
Brush the tops of all the rolls generously with any remaining melted butter.
Bake for 25-30 minutes, or until the baklava rolls are golden brown and crisp.
Immediately upon removing them from the oven, pour the cooled honey syrup evenly over the hot baklava rolls.
Let the baklava rolls cool completely on the baking sheet to absorb the syrup fully.

Prep Time: 30
Cook Time: 30

Nutrition

Calories: 320
Fat: 18g
Carbohydrates: 38g
Protein: 4g