These Syrupy Walnut Phyllo Rolls are a simplified and lighter version of traditional baklava. Made with crisp layers of phyllo pastry, a warm spiced walnut filling, and finished with a refreshing lemon-infused syrup, these rolls are a Mediterranean-inspired dessert I love making at home.
Why You’ll Love This Recipe
I like how these rolls capture the essence of baklava but in a much easier form. Instead of layering sheets, I roll the phyllo around a nutty filling, making the process more approachable. Using olive oil instead of butter keeps things lighter and vegan-friendly, while still offering a satisfyingly crisp texture. Plus, the syrup isn’t overly sweet, so the dessert feels well-balanced and not cloying.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- walnuts
- cinnamon
- sugar
- breadcrumbs
- olive oil (plus more for brushing)
- phyllo pastry sheets
For the syrup:
- water
- sugar
- lemon juice
Directions
- I start by preheating the oven to 350°F (180°C).
- Then, I make the syrup by boiling water and sugar together for two minutes, removing it from heat, and stirring in lemon juice. I let it cool while I work on the rolls.
- I pulse the walnuts, cinnamon, sugar, breadcrumbs, and a bit of olive oil in a food processor until I get a grainy mixture.
- Next, I lay one sheet of phyllo pastry, brush it with olive oil, stack a second and third sheet on top, brushing each one lightly.
- I cut the stacked phyllo into six rectangles.
- I place a spoonful of the walnut filling near the short edge of each rectangle, fold in the sides, and roll them up tightly into logs.
- I arrange the rolls snugly in a baking dish, seam-side down, and brush the tops with a bit more olive oil.
- I repeat the process with the remaining phyllo and filling.
- I bake the rolls for about 30 minutes, until they turn golden brown.
- Once out of the oven, I immediately pour the cooled syrup over the hot rolls and let them sit for at least an hour to soak up the flavor.
Servings and Timing
- Servings: 12 rolls
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Variations
- I sometimes swap the walnuts for pistachios or almonds for a different nutty taste.
- Adding a pinch of nutmeg or cardamom brings an extra layer of warmth.
- If I want a less sweet option, I reduce the sugar in the syrup or skip it altogether and dust with powdered sugar.
Storage/Reheating
- I keep the rolls in an airtight container at room temperature for up to 3 days.
- To refresh them, I warm the rolls in a 300°F (150°C) oven for 5–10 minutes to bring back some crispness.
FAQs
Can I make these rolls ahead of time?
Yes, I prepare them and store them unbaked in the fridge for a day. I bake and add syrup when I’m ready to serve for the freshest result.
Can I freeze these baklava rolls?
Definitely. I freeze them after baking but before adding syrup. When I’m ready, I thaw, reheat slightly, then pour fresh syrup over.
Can I use pre-packaged phyllo dough?
Absolutely. I use store-bought phyllo often—it works great as long as it’s fully thawed before I handle it.
What do I serve with these rolls?
I like serving them with Greek yogurt or a strong coffee to cut through the sweetness.
How do I keep phyllo from drying out while I’m working?
I always cover unused sheets with a damp towel to keep them from drying out and tearing.
Conclusion
These Syrupy Walnut Phyllo Rolls are everything I love in a dessert—crisp, sweet, nutty, and just a little tangy. They’re easier to make than traditional baklava, but just as impressive. Whether I’m treating myself or sharing with guests, they never disappoint.
Syrupy Walnut Phyllo Rolls – Baklava Rolls
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 rolls
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean, Greek
- Diet: Vegan
Description
These Syrupy Walnut Phyllo Rolls are a vegan twist on classic baklava, featuring crisp phyllo pastry wrapped around a warmly spiced walnut filling and soaked in a light lemon-infused syrup. Perfectly portioned, simple to make, and full of Mediterranean flavor, they’re an elegant and lighter dessert or snack.
Ingredients
- Filling:
- 5 ounces walnuts (shelled)
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons sugar
- 2 tablespoons breadcrumbs
- 1 teaspoon olive oil
- Phyllo Base:
- 6 sheets phyllo pastry
- Olive oil (for brushing)
- Syrup:
- ¼ cup water
- ½ cup sugar
- 1 ½ tablespoons lemon juice
Instructions
- Preheat oven to 350°F (180°C).
- Prepare syrup: In a saucepan, boil ½ cup sugar and ¼ cup water for 2 minutes. Remove from heat, stir in lemon juice, and let cool.
- In a food processor, pulse walnuts, cinnamon, sugar, breadcrumbs, and 1 teaspoon olive oil until finely ground but not a paste.
- Layer 3 sheets of phyllo, brushing each with olive oil. Cut into 6 rectangles.
- Place a tablespoon of filling at one end, fold sides in, and roll up tightly.
- Place rolls seam-side down in a baking pan. Repeat with remaining phyllo and filling.
- Brush tops with olive oil and bake for 30 minutes or until golden brown.
- Remove from oven and immediately pour cooled syrup over hot rolls.
- Let rest for at least 1 hour before serving
Notes
- Keep unused phyllo sheets covered with a damp towel to prevent drying.
- Rolls can be frozen before syruping and thawed when needed.
- Try different nuts like pistachios or almonds for variety.
- Serve with Greek yogurt or coffee for a traditional touch.
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