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Pistachio-Walnut Baklava Rolls

Baklava rolls topped with chocolate.

Hello friends! It’s been a while and I miss you all! I’m back with these scrumptious Pistachio-Walnut Baklava rolls. I’m not a big fan of cinnamon, so I made them with no spices, but hey if cinnamon is your thing, go ahead and add some.

Baklava rolls topped with chocolate on a white tray.

I made this Baklava over the holidays and couldn’t believe that I made them at home and they tasted just like the stuff we get at the Lebanese restaurant.

Close up picture of a baklava rolls topped with chocolate on a white tray.

Many say that Baklava is best served about 2-3 hours after being made, but I liked it better a couple days later. It wasn’t as crispy and the rolls had the time to absorb the sugar syrup. When I say that it wasn’t as crispy, I mean that it was still very crispy, but not as crispy as freshly baked. I think it’s personal preference, so try them both ways and decide for yourself.

Enjoy!

Pistachio-Walnut Baklava Rolls

Yields: One 9×13

Ingredients for the  Baklava Rolls:

  • phyllo/filo dough sheets
  • butter, unsalted
  • ground walnuts,  ground pistachios,
  • ground cinnamon (optional); mixed together
  • a wooden rod, longer than the wide part of the filo dough

Make the Baklava Rolls:

Melt the butter in a saucepan over medium heat.

Thaw the fillo dough, then unroll the sheets.
Using a pastry brush, dip it in the melted butter then drizzle whatever the brush picked up all over the fillo dough, then brush the butter all over the sheet.

How to unroll fillo dough sheets and better and use a pastry brush to butter thoroughly.

Sprinkle about 2 or 3 tablespoons of ground nut mixture all over the sheet. Place a 1/2 inch rod at the wide end of the sprinkled sheet and roll it. Set it aside.

How to sprinkle ground nut mixture all over buttered sheet.

Now brush another sheet with a little bit of butter. Place the rod with the sheet filled with nuts you just rolled, on top of the buttered sheet and roll it again. Holding the rod around the ends of rolled pastry sheet, squish the dough towards the middle until it’s about 9 inches long.

How to roll buttered sheets up.

Transfer the roll off the rod into a baking sheet. Brush the tops of the rolls with the remaining butter. Cut the rolls into 1.5 inch pieces.

How to place all rolled up buttered sheets in a baking pan and butter with a pastry brush and cut rolls.

Bake the Baklava Rolls:

Sprinkle the tops with a few pistachios and bake for about 30 minutes, or until the tops and bottom are golden. If the tops get golden too fast, loosely cover with foil until the bottoms are golden as well.

How to top with a few pistachios and bake until rolls are golden.

Ingredients for the Syrup:

  • sugar, granulated
  • water
  • lemon juice
  • vanilla extract

Meanwhile, make the syrup:

Combine the water with sugar and constantly stirring bring to a boil. Now add the lemon juice and the vanilla extract and continue simmering for about 10 minutes.

Once the baklava is baked, allow to cool for about 30 minutes, then pour hot syrup over the tops. Allow to sit for about 1-2 hours before serving.

How to pour syrup over top of rolls.

Ingredients for the Chocolate Drizzle:

  • chocolate chips
  • heavy whipping cream

Make the ganache, fill a ziplock with it and drizzle the cooled baklava in a zig-zag motion.

Baked baklava rolls topped with pistachios and chocolate in a baking pan.

Store at room temperature for up to 3 days.
Note: to make the rolls larger (thicker), roll 2 sheets with nuts and then 2 sheets with plain butter, instead of 1 of each.

Here are some other great Desserts:

Pistachio-Walnut Baklava Rolls

Pistachio-Walnut Baklava Rolls - thin layers of fillo dough layered with walnuts and pistachios, then rolled, baked and finished off by a pouring vanilla syrup over them. | by Let the Baking Begin!

Thin layers of fillo dough layered with walnuts and pistachios that rolled, baked then topped with a vanilla syrup.

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: Greek
Keyword: baklava
Calories: 440 kcal
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 8 servings

Ingredients

Ingredients for the Baklava Rolls

  • 1 lb phyllo/fillo dough
  • 2 sticks butter unsalted
  • 1 cup ground walnuts + 1 cup ground pistachios
  • 1/2 - 1 tsp ground cinnamon optional
  • 1/2 inch wooden rod longer than the wide part of the fillo dough

Ingredients for the Syrup:

Ingredients for the Chocolate Drizzle:

Instructions

Make the Baklava Rolls:

  1. Melt the butter in a saucepan over medium heat.
  2. Thaw the fillo dough, then unroll the sheets.
  3. Using a pastry brush, dip it in the melted butter then drizzle whatever the brush picked up all over the fillo dough, then brush the butter all over the sheet.
  4. Sprinkle about 2 or 3 tablespoons of ground nut mixture all over the sheet. Place a 1/2 inch rod at the wide end of the sprinkled sheet and roll it. Set it aside.
  5. Now brush another sheet with a little bit of butter. Place the rod with the sheet filled with nuts you just rolled, on top of the buttered sheet and roll it again. Holding the rod around the ends of rolled pastry sheet, squish the dough towards the middle until it's about 9 inches long.
  6. Transfer the roll off the rod into a baking sheet. Brush the tops of the rolls with the remaining butter. Cut the rolls to about 1.5 inches.

Bake the Baklava Rolls:

  1. Sprinkle the tops with a little bit of pistachios and bake for about 30 minutes, or until the tops and bottom are golden. If the tops get golden too fast, loosely cover with foil until the bottoms are golden as well.

Meanwhile make the syrup:

  1. Combine the water with sugar and constantly stirring bring to a boil. Now add the lemon juice and the vanilla extract and continue simmering for about 10 minutes.
  2. Once the baklava is baked, allow to cool for about 30 minutes then pour hot syrup over the tops. Allow to sit for about 1-2 hours before serving.

Make the ganache fill a ziplock with it and drizzle the cooled baklava in a zig-zag motion.

Store

  1. at room temperature for up to 3 days.
  2. Note: to make the rolls larger, roll 2 sheets with nuts and then 2 sheets with plain butter, instead of 1 of each.
Nutrition Facts
Pistachio-Walnut Baklava Rolls
Amount Per Serving
Calories 440 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 6mg2%
Sodium 282mg12%
Potassium 200mg6%
Carbohydrates 75g25%
Fiber 3g13%
Sugar 41g46%
Protein 7g14%
Vitamin A 127IU3%
Vitamin C 2mg2%
Calcium 34mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Diana

    Are the walnuts toasted and whats the temperature of the oven. I read over twice and somehow still missed it? Thanks

    · Reply
    • The nuts are not roasted. And the oven temp for baking is 325F. Sorry about missing it in the recipe. I’ll fix that right up!

      · Reply
  • These look amazing, albiet complex.

    · Reply
  • Katya @ Little Broken

    These look amazing !!! All that butta 🙂

    · Reply

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