Syrupy Walnut Phyllo Rolls – Baklava

Baklava Rolls Walnut phyllo rolls

As you may have understood I am a big fan of phyllo. It is easy to use, even if you do not roll or fold it perfectly, after baking, no one can tell. It is a great vessel for various healthy fillings such as spinach, or pumpkin or even onion. And the real phyllo contains no fats, it is just flour and a bit of cornstarch. And because it is so thin, it is an ideal “crust” for those watching their carb intake. This version of baklava in the form of a walnut roll is another easy healthy Mediterranean dessert that is vegan, contains no milk or eggs or butter.

The filling in these walnut phyllo rolls, is mostly walnuts and a bit of bread crumbs and the addition of the syrup adds a bit of sweetness to them. I have reduced the amount of syrup to just enough to provide sweetness (but not too much) and also crunchiness. And since there is no butter, but olive oil you get some more of those good fats both from the olive oil and the walnuts.

Baklava phyllo rolls

If you prefer to omit the syrup, you can add a bit of powdered sugar just before serving. These are great as is with a cold glass of water, but I specially like it as a topping over some good, thick Greek yogurt.

Syrupy Walnut Phyllo Rolls – Baklava Rolls

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
If you love baklava, you can make this easy, vegan, healthier version at home. Walnuts wrapped in phyllo and drizzled with syrup is a perfect dessert any time of the day.
Course: Dessert
Cuisine: Greek, Mediterranean
Keyword: Baklava, Easy
Servings: 12 Rolls
Author: Elena Paravantes
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Ingredients

  • 5 ounces walnuts (without the shell)
  • 1 ½ teaspoon cinnamon
  • 1 ½ teaspoon sugar
  • 2 tablespoons breadcrumbs
  • 1 teaspoon olive oil plus more for brushing
  • 6 sheets of phyllo

For the syrup:

  • ¼ cup water
  • ½ cup sugar
  • 1 ½ tablespoons lemon juice

Instructions

  • Preheat oven at 350 degrees F (180 C).
  • Make the syrup by stirring ½ cup of sugar in ¼ cup of water in a sauce pan. Boil for 2 minutes. Remove from heat and add the lemon juice and stir. Set aside and let it cool.
  • In a food processor pulse the walnuts, cinnamon, sugar, breadcrumbs and olive oil, until grainy (should not be chunky).
  • Start folding the rolls. Spread a phyllo sheet and brush with a bit of olive oil, place a second sheet on top of the first one and brush with olive oil. Repeat with the third sheet until you have 3 sheets stacked on top of each other.
  • Cut the sheets crosswise in half. Then cut each piece in 3 rectangles.
  • Place about 1 heaping tablesppon of the filling on the top of each piece (on the short side).
  • Now fold the sides in (like a burrito), and then roll tightly into thin logs, they will be about 4 inches long.
  • Place in a pan tightly one next to the other.
  • Repeat this with the other 3 phyllo sheets.
  • Brush lightly with olive oil and bake until phyllo turn golden about 30 minutes.
  • Remove from oven and immediately pour the cold syrup over them.
  • Let the rolls sit for at least an hour before serving, so that the syrup will soak in.
  • Store at remove temperature, covered.

Notes

You can cut phyllo in larger pieces and form larger cigars.
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Baklava Rolls Walnut phyllo rolls

Photos by Elena Paravantes© All Rights Reserved

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24 Comments

  1. Jimmy the Greek says:

    It would be so much easier if you added pictures showing how the Phillo was folded to create the logs. For instance it says to place a tablespoon of the nut mixture on the short side then fold like a burrito then roll tightly into a log. You lost me there!