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How to Make Baklava Rolls

Watch the full video recipe to learn how to make the best rolled baklava. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.

Prefer the written recipe? Scroll down to the recipe box 👇

Why You’ll Love My Rolled Baklava Recipe

• This easy rolled baklava recipe has been repeatedly tried and tested by home cooks just like you—with over 114,000 views and over 2,500 likes on my YouTube video, it’s clear this one is a winner! 
• You only need 7 basic ingredients and about 30 minutes of active kitchen time to make a batch, making this sweet treat accessible to anyone who wants to try it.
• The delicate cylindrical shape of baklava rolls makes them look like they were made in a professional kitchen. But don’t worry—it’ll be our little secret that they’re actually really easy to make!

Ingredients & Substitutions

• Phyllo Dough – These thin sheets of pastry are what make baklava both crispy and melt-in-your-mouth buttery. You can find phyllo sheets in the frozen section of most grocery stores.
• Pistachios/Walnuts/Almonds – This international trio of baklava nuts is my personal favorite, though you’re welcome to use only one or two. You can also swap in or add hazelnuts to the mix for an Egyptian-inspired twist.
• Butter – I use salted butter here to help balance out the sweetness. If possible, reach for European style butter (which has more fat than conventional American butter), and/or cultured organic grass-fed butter for the best flavor.
• Sugar – Plain white sugar has a neutral sweetness, ensuring the lemon, rose, cinnamon, and nuts can shine. For a less-processed alternative, use an equal amount of cane sugar.
• Fresh Lemon – You’ll want both the zest and the juice for the most authentic rolled baklava. Make sure to only zest the bright yellow parts, as the white pith is bitter.
• Rose Water – Just a splash of rose water adds a lovely floral flavor. Feel free to swap in an equal amount of orange blossom water for a more citrus-forward take—both are traditional flavorings for baklava. You can also use a mix!
• Cinnamon Stick – Some recipes call for adding ground cinnamon to the nut mixture, but I find that approach a little too heavy-handed. Infusing the syrup adds a mere hint of warmth that balances the honeyed sweetness of these baklava rolls.

_{This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇}

The Wide World Of Baklava

Baklava comes in many shapes, styles, and flavors depending on the region, ingredients, and family traditions behind it. While the classic version features layers of phyllo dough, nuts, butter, and syrup, there’s a whole world of baklava variations to explore.

Classic layered baklava is perhaps the most well-known. Sheets of phyllo dough are stacked with layers of ground nuts—usually walnuts, pistachios, or almonds—then baked and drenched in a spiced syrup or honey. 

In Greece, baklava is typically flavored with warm spices like cinnamon and cloves and sweetened with a honey-based syrup. In Turkey, pistachios are the star, and the syrup often includes fragrant additions like rosewater or orange blossom water for a more floral finish. Lebanese and Syrian versions may include cashews or a mix of nuts and are often lighter in sweetness, sometimes using orange blossom or lemon-scented syrup to balance the richness.

Rolled baklava, like the version in this recipe, is another popular style found across the Middle East and Eastern Mediterranean. The nut filling is rolled up in sheets of phyllo and sliced into neat spirals before baking, which gives the final pastry extra crispiness and a striking visual appeal. 

Similar styles include baklava cigars or baklava fingers, which are thin, tightly rolled, and extra crunchy. Then there’s bird’s nest baklava (known as bülbül yuvası in Turkey), shaped like tiny circular baskets and topped with whole pistachios for a decorative bite-sized treat.

In Turkey, you’ll also find Şöbiyet, a rich and indulgent variation filled with a creamy semolina custard in addition to nuts. This version is softer and more decadent. Meanwhile, in more modern kitchens—particularly in Greek-American and Middle Eastern-American households—you might come across chocolate baklava, which incorporates cocoa powder or chocolate chips for a fun, fusion-style twist.

Even the syrups vary by region and taste. Some use spiced honey with cinnamon and clove, while others favor light sugar syrups scented with citrus peel, rosewater, or orange blossom water. The beauty of baklava is in its adaptability—every culture (and every cook!) brings something unique to the table. Have fun experimenting!

Expert Tips & Tricks

• Keep your phyllo covered. Phyllo dough dries out very quickly, which can lead to cracks and tears. As you work, keep the unused sheets covered with a clean, slightly damp kitchen towel or plastic wrap to keep them pliable.
• Brush, don’t soak. When buttering the phyllo sheets, use a pastry brush and a light hand. You want each layer lightly coated—too much butter can lead to greasy results and make rolling harder.
• Use finely chopped nuts. The smaller the nut pieces, the easier it will be to roll the phyllo tightly without tearing it. You can pulse the nuts in a food processor just until crumbly—don’t turn them into paste.
• Don’t roll too tight. While you want your baklava rolls to hold their shape, rolling them too tightly can cause the phyllo to tear or the filling to ooze out. Aim for a snug but gentle roll.
• Cut before baking. It’s much easier to slice your rolls into portions before they go into the oven. This helps them crisp up evenly and allows the syrup to soak in better later on.
• Pour hot syrup over cooled baklava—or vice versa. This is the golden rule! To avoid soggy or gummy baklava, the temperature contrast between the syrup and the pastry is key. Either let the baklava cool completely before pouring hot syrup over it, or use cooled syrup over hot, fresh-from-the-oven baklava.
• Let it rest. Baklava needs time to absorb the syrup fully and develop that perfect chewy-crisp texture. Let it rest for at least 4–6 hours—or overnight—before serving for best flavor and structure.

Storage Instructions

Rolled baklava stores beautifully, making it a great make-ahead dessert—and even a thoughtful gift to ship!

• To store: Keep your baklava in an airtight container at room temperature for up to 5 days. It doesn’t need to be refrigerated—in fact, refrigeration can cause the phyllo to lose its crispness and become chewy. 
• To freeze: Baklava also freezes well. Once fully cooled and soaked in syrup, wrap individual pieces or layers in parchment paper and store in a freezer-safe airtight container. It will keep for up to 3 months. Thaw at room temperature for several hours before serving—no reheating needed!
• For shipping: Rolled baklava is a sturdy treat that travels well, especially since it doesn’t require refrigeration. Pack it snugly in a sealed tin or airtight container with layers of parchment between the pieces to prevent sticking or breakage. Choose express shipping if sending it long-distance, and aim to ship early in the week to avoid weekend delays.

Common Questions