Baklava Rolls Recipe

Family origins for all three of us lie in Greece, and so Greek recipes will always have a very special place in our hearts.

We were overjoyed when Christina from @pieces_of_greece created this beautiful modern take on a traditional baklava using some of our delicious almonds and walnuts from the Euphemia Wholefoods Range.

Christina is a Greek-Australian living in Adelaide and shares some amazing recipes and inspo to her loyal followers on Instagram- you can find her wonderful page here.

These little Baklava Rolls are nutty, sweet, aromatic, crispy and everything you need in a Baklava. They are also surprisingly easy and quick to make! If you’ve started thinking about Christmas baking, this really is the ideal make-ahead dessert.


2 cups water
1 3/4 cups granulated sugar
1 cinnamon stick
A squeeze of fresh lemon juice
1 thin slice of lemon
1/2 Tbsp Organic Australian honey

1 1/2 cups Euphemia Organic Walnuts, ground medium to fine
1 1/2 cups Euphemia Organic Almonds, ground medium to fine
1/4 cup sesame seeds
2 tsp vanilla sugar
1 Tbsp caster sugar
3 tsp ground cinnamon
1 pack Filo Pastry
200g unsalted butter (clarified) mixed with 1/4 cup olive oil


1. Make syrup. Add all ingredients to small pot except honey. Bring to boil over medium heat. Reduce heat then simmer over low heat for 10 minutes. Add honey and stir through. Turn off heat and allow to cool completely.

2. Preheat oven to 170 degrees Celsius fan forced.

3. Lightly butter 28cm x 30cm baking tray

4. Add all filling ingredients to a bowl and combine with spoon.

5. Have your tray, butter, filling and filo in front of you.

6. Remove filo from packet. Lay flat in portrait orientation.

7. Place one sheet on chopping board. Lightly butter. Repeat with another sheet. Then fold in half upwards to form a rectangle. Using hands, spread a generous handful of nuts across the width of the filo, 1 cm from the bottom. Spread it halfway up, filling the entire space. The bottom half should have nuts, the top should be empty. Now roll up to form a cylinder shape.

8. Place gently onto pan.

9. Repeat until all filo is used up. You should get about 8 rolls. Ensure rolls are not bunched up too tightly against each other.

10. Butter each log generously.

11. Using serrated knife, cut each roll into smaller logs, to desired size.

12. Bake 30 mins or until golden brown.

13. Remove from oven. Allow to rest 5 minutes then gently ladle cold syrup over Baklava Rolls. Rest a few hours before serving.

(Great with a Greek coffee if you ask us!)


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