These Mini Baklava Rolls With Citrus Honey are a fun, less-messy way to eat baklava! Topped with honey and orange zest, these bites are anything but overly sweet.
Citrus Honey Syrup
Being Greek, I have had my fair share of baklava.
I actually used to dislike it as a child. Weird since when your young, anything that sweet is usually very appealing. I guess I thought of it as a “grown up” dessert with the nuts and pretty presentation…
Now I can’t get enough of it. Give me a slice with some hot coffee and I’m a happy girl.
I really can’t say I’ve had a “bad” baklava. Flaky dough, nuts, cinnamon and sugar? You really can’t go wrong.
With that said, I do believe some details can take a “good” baklava over the top.
One thing I never liked is an overly sticky, sweet baklava. I do believe desserts can be too sweet.
Another thing I try to avoid here is a soggy dough.
This can sometimes happen after dousing the dough with the simple syrup.
That is why I chose to use honey instead. I think it allows the dough to stay nice and crisp while still getting that syrupy flavor.
It is also a bit healthier than straight sugar water which makes me feel better about eating dough brushed with butter! 😉
You may find a lot of baklava recipes calling for lemon juice or the zest. The addition of that citrus definitely adds ‘brightness’ to the dessert.
And in my opinion, orange and honey go much better together so I added some orange zest instead of the lemon!
A lot of baklava recipes also call for the sugar water to be heated on the stove top making a simple syrup but this syrup does not!
Just grate the zest of an orange and add it to the honey and water and mix!
Just three ingredients! If you consider water an ingredient…
Are You Intimidated By Phyllo?
Baklava is one of those desserts that looks like it took hours to make. I think that is because it requires Phyllo or “Filo” dough which always looks fancy.
Phyllo can definitely be very intimidating.
It is rolled out very, VERY thin that produces a very airy and flaky dough. It does not leaven like a puff pastry.
There are about 20 sheets in each roll.
For these Mini Baklava Rolls With Citrus Honey, one sheet will yield two bites.
Things to keep in mind when working with Phyllo dough:
- Defrost in the fridge! It can get gummy if you do otherwise.
- Keep sheets of phyllo moist by laying a damp towel over top when not using.
- Be gentle with dough so you do not puncture too many holes.
- Lightly flour your counter top so the dough does not stick and rip.
- More butter does not necessarily yield a flakier dough
Baklava Freezes Very Well
If you want to make these ahead of time, go right ahead!
You can freeze these pre-baked or baked.
If you freeze them baked, I recommend using some parchment paper between the baklava rolls so they do not stick to one another!
Then, defrost in the fridge overnight and you’ll be ready to bake or serve come party time!
On a lightly floured surface, brush one layer of dough with melted butter.
Sprinkle a few tablespoons of the nut mixture leaving 1/2″ on all edges and roll tightly.
Notice nut mixture is not visible from outside so we will need to trim!
Lay onto greased or parchment lined baking sheet and bake for 18-20 min. at 350°F.
While still hot, drizzle citrus honey over top!
Did you make these? Comment below to let me know!
A classic Greek dessert made bite sized drizzled with a citrus honey syrup. These rolls are not only easy to make but also fun to eat!
- 1 Package Frozen Phyllo Dough (About 20 sheets)
- 1 Stick Salted Butter
- 1 Cup Walnuts (finely chopped)
- 1 Cup Pecans (finely chopped)
- 1 Tsp. Cinnamon
- 1/2 Cup Brown Sugar
- 1/4 Tsp. Nutmeg
- 1 Tsp. Almond Extract (Optional)
- 1/2 Tsp. Salt
- Flour for counter
- Zest 1 Orange
- 3/4 Cup Honey
- 1/4 Cup Water
Defrost your phyllo dough in the fridge. I recommend popping the dough in the fridge at least the night before or even days/weeks prior. Phyllo stays fresh in the fridge for up to 30 days.
Prepare your nut mixture first by combining the chopped nuts, sugar, cinnamon, nutmeg, and salt in a bowl.
Melt butter in a small bowl using the microwave. Add almond extract to the butter.
Unroll defrosted dough and keep moist with damp towel as you assemble your rolls.
Take one phyllo sheet and lay on a lightly floured surface.
Brush lightly with butter. Take the top and fold in half downwards. See photo.
Brush again with butter and about 3 tbsp. of nut mixture spreading evenly across the folded phyllo sheet.
Roll the sheet carefully making sure not to puncture dough. Lightly butter top of roll.
Place on baking sheet and repeat with the rest of the sheets.
Bake at 350 F for 18-20 min. or until golden brown.
While baking, add honey, water and citrus to small bowl.
Spoon the citrus honey over each roll while still hot. Let cool and serve sprinkled with nuts!
- Freeze pre/post baking and then allow to defrost in fridge when ready to serve or bake!
- Serve sprinkle with nuts or sift powdered sugar/cinnamon on top.
- Place a skewer or toothpick in each for easy biting
- Try serving with ice cream!