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Baklava Rolls

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Baklava Rolls recipe













Trans-fat Free, Good source of fiber


½ pound walnuts
finely chopped
2 ½ tablespoons sugar
½ teaspoon cinnamon
teaspoon cloves, ground
1 ½ cups sugar
1 ½ cups water
1 each cinnamon sticks
2 teaspoons lemon juice
½ cup honey
1 pound phyllo (filo) pastry sheets
¾ pound butter, unsalted


Heat oven to 350℉ (180℃). Mix first four ingredients together for filling. Combine syrup ingredients and cook until sugar dissolves and mixture turns syrupy. Set aside to cool. Remove cinnamon stick before using.

To Assemble: Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets crosswise, into thirds. Cover phyllo not being used with a barely damp towel. Using two pieces of phyllo - phyllo sheets are so thin they must be doubled - and keeping narrow ends towards you, brush with butter.

Place 1 to 1½ teaspoons filling ¼ inch from end nearest you, to within ¼ inch of sides. Fold long sides in ¼ inch. Fold over bottom to cover filling.

Place a clean pencil on top of fold and roll into a cigar-like cylinder.

Push both ends toward center and remove pencil. Place roll on cookie sheet and generously brush with butter. Repeat with remaining filling and phyllo.

Bake 25 minutes or until golden brown. Dip hot rolls into cooled syrup - kitchen tongs work well for this. Place onto a platter to cool. Cover and refrigerate. Can be frozen.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 79g (2.8 oz)
Amount per Serving
Calories 116656% of calories from fat
 % Daily Value *
Total Fat 73g 112%
Saturated Fat 32g 158%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 376mg 16%
Total Carbohydrate 41g 41%
Dietary Fiber 4g 17%
Sugars g
Protein 30g
Vitamin A 29% Vitamin C 3%
Calcium 5% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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