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 tsp 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.
