Recipe: Baklava Rolls

Fathima Mansoor, the mastermind behind ( @TableForFiveDubai) shares her recipe for the Middle East’s most famous dessert.

Iconic and delicious, these bite-sized morsels of phyllo pastry and ground nuts, dripping with sweet syrup, are a rich and decadent treat. Here, Fathima Mansoor, AKA @TableForFiveDubai), shares her recipe for Baklava Rolls, which are sure to tickle palates and tantalize taste buds.


For the rolls:
  • 500g phyllo pastry, defrosted
  • 100g walnuts, ground
  • 100g almonds, ground
  • 100g pistachios, ground
  • 225g ghee, room temperature
  • 50g crushed pistachio, for garnish
  • Butter, for brushing
For the syrup:
  • ½ cup water
  • 2 tsp orange blossom water
  • ½ lemon, juiced
  1. Add 150g sugar to the water and bring to the boil.
  2. Leave to reduce until the mixture thickens, and can coat a spoon. Remove from heat and let cool.
  3. Once cool add orange blossom water and lemon juice, then set aside.
  4. Meanwhile, preheat the oven to 160ºC, and line a baking tray with baking paper.
  5. In a bowl, mix together the nuts and remaining sugar.
  6. Lay out the phyllo pastry onto a flat surface, covering it with a damp cloth.
  7. Take one sheet of pastry and brush with ghee.
  8. Then, cut it into 4 equal rectangles.
  9. Place a tablespoon of the nut mixture onto each rectangle, about 2cm from the bottom and 1cm from the sides.
  10. Fold the sides of the pastry in towards the middle to cover the nut mixture, then fold the bottom of the pastry over, and carefully roll it.
  11. Repeat until all nut mixture is used. Then, place all of the rolls on the baking tray and brush generously with butter.
  12. Bake for about 25 minutes, until golden brown.
  13. Remove from the oven, and while still hot, pour over the syrup, and let cool.
  14. Sprinkle over the crushed pistachio to garnish.

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