Rolled Baklava with Honey Syrup

A different, and arguably easier, take on baklava. Instead of layering and cutting diamonds, here the buttered phyllo is sprinkled with a spiced walnut filling and rolled into crisp logs, then baked golden and bathed in honey syrup.

The filling is classic: finely chopped walnuts with sugar, cinnamon, and a little clove. Brushing every sheet of phyllo with butter is what gives the rolls their signature shattering, flaky layers.

Here’s the trick that keeps baklava crisp instead of soggy: temperature contrast. The hot, baked rolls get dipped into cold, thick honey syrup, so they drink up just enough sweetness while staying crisp.

The syrup itself is simmered from sugar, water, lemon, and honey, then skimmed for clarity. Drain the dipped rolls on racks so the excess runs off. The result is crackly, nutty, and honey-soaked, but never heavy or wet.

Chef Tips

• Keep the phyllo covered with a damp towel as you work so it doesn’t dry out and crack.
• Brush every sheet with butter; that’s what makes the rolls crisp and flaky.
• Dip the hot baked rolls into cold syrup (not hot syrup on hot pastry) so they stay crisp, not soggy.
• Drain on a rack so excess syrup runs off and the rolls don’t sit in a puddle.

Variations

• Swap walnuts for pistachios, almonds, or a mix.
• Add a little orange blossom or rose water to the syrup.
• Sprinkle with chopped pistachios after dipping for color.