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Baklava Pastry Rolls

My niece gave me this recipe for a chocolate twist on traditional baklava—it's a sweet way to end a Greek-inspired meal.—Agnes Ward, Stratford, Ontario
  • Total Time
    Prep: 1 hour + cooling Bake: 15 min./batch
  • Makes
    40 rolls


  • 3 cups sugar
  • 2 cups water
  • 2 teaspoons lemon juice
  • 2 cinnamon sticks (3 inches)
  • 6 cups finely chopped walnuts
  • 1 teaspoon almond extract
  • 2 packages (16 ounces each, 14x9-inch sheets) frozen phyllo dough, thawed
  • 1-1/2 cups butter, melted
  • 1/3 cup butter, cubed
  • 2-1/2 ounces unsweetened chocolate, chopped
  • 1 cup confectioners' sugar
  • 1/3 cup 2% milk
  • 1/2 cup finely chopped walnuts


  • In a large saucepan, bring sugar, water, lemon juice and cinnamon sticks to a boil. Reduce heat; simmer, uncovered, 20 minutes. Let cool. Discard cinnamon sticks.
  • Preheat oven to 350°. In a large bowl, combine walnuts and extract. Stir in 2 cups syrup. Place one sheet of phyllo dough on a work surface; brush with butter. Layer with an additional phyllo sheet, brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
  • Place about 2 tablespoons walnut mixture along one short side; fold sides of phyllo over filling. Roll up tightly, pressing edges to seal. Repeat with remaining phyllo dough, butter and walnut mixture. Place 2 in. apart on ungreased 15x10x1-in. baking pans; brush tops with butter. Bake 15-20 minutes or until golden brown.
  • For topping, in a small heavy saucepan, melt butter and chocolate over medium heat. Add confectioners' sugar and milk; cook and stir for 4-5 minutes or until thickened. Brush remaining syrup over warm pastries. Drizzle with chocolate sauce; sprinkle with walnuts.
Nutrition Facts
1 pastry: 345 calories, 22g fat (7g saturated fat), 22mg cholesterol, 161mg sodium, 35g carbohydrate (20g sugars, 2g fiber), 5g protein.

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