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Turkish Baklava Rolls

Yordanka KovachevaYordanka Kovacheva
Nadia Galinova
Translated by
Nadia Galinova
Turkish Baklava Rolls
Image: Yordanka Kovacheva
1 / 9
18 min.
50 min.
68 min.
"We want a whole tray of these baklava rolls, just so you know"


  • baklava sheets - 11 pieces (Filo Pastry)
  • walnuts - 7 oz (200 g)
  • butter - 1/2 cup (120 ml)
  • oil - 3 1/3 tbsp (50 ml)
  • turkish delight - 3.5 oz (100 g)
  • pistachio - for sprinkling
  • Syrup
  • sugar - 1 lb (450 g)
  • water - 2 cups (500 ml)
  • orange peel - 2 - 3 strips
  • lemon juice - 1 tbsp.

How to cook

Finely chop the walnuts. You can grind them, but you have to be careful not to overdo it, because raw nuts release oils and acquire the appearance of a paste, when ground finely.

Melt the butter along with the oil.

Cut the baklava sheets crosswise in half. If you do not have special baklava sheets, you can use ordinary, fine filo pastry sheets.

Grease each half with the fat, put a second one on top and sprinkle it evenly with walnuts. Put small pieces of Turkish delight in places. Roll from the narrow part of roll and arrange them in a greased rectangular tray, measuring approximately 17x9″ (43/22 cm).

Cut them in half to get 22 smaller rolls and grease them with butter. You should some left to spread during baking, so distribute it well, but if you fail to do so, just add more butter.

Bake them at 300°F (150 degrees) until they aquire a golden brown, by opening the oven two or three times and grease them well with butter. This way the baklava will become irresistibly crispy despite the huge amount of syrup.

Leave the baked Turkish baklava to cool for a few hours or overnight. This way it will dry even more.

Prepare the syrup by mixing the water with the sugar. The amount seems too much, but for lovers of highly syruped baklava is ideal. When it boils for 10 minutes, add the orange peels - only the orange part, peeled in strips, with a simple vegetable peeler. After 5-6 minutes, remove it from heat and add the lemon juice. The liquid should have evaporated a little and the syrup should have thickened slightly.

Pour the baklava with it and do not worry that there will be at least 1 finger left on the bottom, it will absorb it. Leave it to stand for 1 night at room temperature without covering it. The goal is for it to absorb the syrup nicely, but to stay crispy at the same time. For me, this is the ideal option, because I do not like soft and bland baklava.

If you want to put the dessert in the fridge the next day, keep in mind that the syrup, which is left on the bottom, if any, will thicken more. There is an option to make less syrup if you do not like your pastries to be covered in too much syrup.

Before serving the Turkish baklava rolls, sprinkle them with finely ground or chopped pistachios. I needed no more than 20 g.



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