Baklava (Rolled Variety)

Traditional baklava means painstakingly layering dozens of phyllo sheets in a pan. This rolled version is far more forgiving: you stack just three sheets of phyllo at a time, scatter on the filling, roll it up like a jelly roll, and slice it into bite-size spirals. Each piece shows off a pretty pinwheel of pastry and nuts.

The filling is the classic baklava trio: ground walnuts, sugar, and warm cinnamon, sprinkled between the oil-brushed sheets so it winds all the way through the roll. A scatter of sesame seeds on top toasts as it bakes, adding nutty crunch.

The make-or-break step is the syrup, and the golden rule of baklava applies: contrast the temperatures. Pour cooled honey syrup over the hot, just-baked pastry, set on their sides so it seeps into the layers. That hot-pastry, cool-syrup contrast is what keeps the phyllo crisp instead of soggy while still soaking up all the sweetness. Let the pieces soak and turn them once so they saturate evenly. A quick apricot glaze adds shine. Tucked into little paper cups, they look stunning on a dessert table.

Pro Tips

• Keep the phyllo covered with a damp towel while you work. It dries out and cracks within minutes of being exposed.
• Pour cooled syrup over hot pastry (or hot syrup over cooled pastry), never hot on hot. The temperature contrast keeps the layers crisp.
• Roll tightly so the spirals hold their shape when sliced.
• Let the baklava sit several hours, even overnight, after soaking so the syrup fully penetrates.

Variations

• Use pistachios, or a mix of pistachios and walnuts, in the filling.
• Add orange or lemon zest to the syrup, or a splash of rosewater or orange blossom water.
• Skip the apricot glaze and just dust with extra crushed nuts.