Baklava Rolls, أصابع البقلاوة Yield: 40 - 60 pieces

Baklava Rolls


  • 20 sheets phyllo dough
  • 1/2 cup melted butter or ghee (clarified butter)
  • 1 1/2 cups coarsely ground pine nuts, almonds or pistachios
  • 2 - 3 tbsp. sugar


  • 1 1/2  cup sugar
  • 3/4 cup water
  • 1 tsp. lemon juice
  • 2 tsp. orange blossom water (adjust to taste)

Note:  To get crinkled baklava rolls, place a wooden skewer next to the filling then carefully remove it after rolling. 


  1. Prepare the syrup:  In a saucepan, combine the sugar and water and bring to a boil, stirring often.  Add the lemon juice and orange blossom water and simmer for 10 - 15 minutes.  Allow to cool before using.  (This step can be done the day before).

  2. Prepare the filling:  Combine the ground nuts with the sugar and stir until well blended.

  3. Bring the phyllo dough to room temperature before using and keep unused dough covered with a damp cloth or paper towel as it tends to dry quickly.

  4. Each roll is made with two sheets of phyllo dough.  With the short side of the phyllo sheet towards you,  brush each sheet with the melted butter and place them on top of each other.

  5. Place some of the filling mixture in a single line towards the top of the phyllo sheet (as shown in the picture).   Carefully roll the dough.  Cut the rolled baklava into 4 or 6 pieces and place on a baking sheet brushed with melted butter.  Repeat with the remaining phyllo sheets.

    Baklava Rolls Steps

  6. Pour the remaining butter over the baklava pieces and bake in a 350F preheated oven until golden brown. 

  7. Pour the cooled syrup over the baklava as soon as it comes out of the oven.