These Mini Baklava Rolls With Orange Honey Syrup are a traditional Greek dessert that will have you licking your fingers clean. Layers of buttery phyllo dough filled with spiced nuts, rolled and drenched with a sweet citrus syrup, they are absolutely irresistible.
These homemade rolled baklava bites or “saragli” are so fun and perfect to serve at a party because you can eat them with your fingers! I love how phyllo dough gives these a flaky and crunchy exterior. You could use puff pastry dough if you wanted but the crunch would be lacking.
What Ingredients Are In Baklava?
Traditionally, baklava is made with the following ingredients:
- Phyllo Dough
- Nuts (walnuts, pecans, or pistachios)
- Sugar/Brown Sugar
The syrup is what makes baklava, BAKLAVA! It is what adds the sticky sweetness to the crunchy phyllo dough.
Most syrups have honey in it. Some are flavored with other ingredients such as rose water or orange blossom water. Since most people do not have these ingredient on hand, I opted to use orange zest which gives a similar citrus flavor to the honey syrup.
How To Make Baklava Rolls
These rolls are easy to make because we aren’t layering multiple sheets of phyllo dough on top of one another like traditional baklava recipes require. Instead, we are using one phyllo sheet and folding that up before we stuff and roll.
Step 1: Take one layer of phyllo dough and lay it into a floured surface. Be careful not to rip or tear the dough.
Step 2: Combine chopped nuts in a bowl with brown sugar, cinnamon, nutmeg and salt.
Step 3: Melt butter in a small bowl and add almond extract.
Step 4: Brush almond butter over top of one sheet of phyllo dough. Fold sheet in half.
Step 5: Add 3 tbsp of cinnamon sugar nut mixture evenly across the bottom of the sheet. Roll your dough over top of the nuts and tuck tightly.
Step 6: Brush rolls with more butter. Cut into mini logs and place on a baking sheet.
Step 7: Bake 18-20 minutes or until filo dough is nicely browned. While waiting, mix your honey, orange zest, and water in a bowl.
Step 8: Remove from oven and while still hot, pour orange honey syrup over top of each rolled baklava. Allow to cool before serving.
Tips For Working With Phyllo Dough
- Always defrost your dough in the fridge! It can get gummy if you don’t.
- Keep sheets of phyllo moist by laying a damp towel over top when not using it.
- Be gentle with the dough so you do not tear or rip it. Holes are not good.
- Lightly flour your counter top so the dough does not stick to it.
- More butter does not necessarily yield a flakier dough.
Can You Freeze Baklava?
Yes! Baklava freezes very well in fact! 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!
One thing I never liked is an overly sticky, sweet baklava. I do believe desserts can be TOO sweet! You want to avoid the extremes. Extremely DRY baklava and extremely SOGGY baklava.
Dry baklava is from a lack of syrup (or honey). This can easily be fixed.
Soggy dough can happen after covering the finished product with too much simple syrup. This CAN’T be fixed!
That is why I chose to use honey instead of sugar water. 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 a little bit better about eating 10 of them in one sitting.
Other quick bite sized dessert recipes you may like:
Mini Baklava Rolls With Orange Honey Syrup Recipe:
Mini Baklava Rolls With Orange Honey Syrup
- 8 oz. Frozen Phyllo Dough ((About 20 sheets))
- 1 Stick Unsalted Butter
- 2 Cups Walnuts or Pistachios (or both) ((finely chopped))
- 1 Tsp. Cinnamon
- 1/2 Cup Brown Sugar
- 1/4 Tsp. Clove
- 1/2 Tsp. Salt
- Flour for surface
Orange Honey Syrup
- Zest 1 Medium Orange
- 3/4 Cup Honey
- 1/4 Cup Water
- Preheat oven to 350°F.
- 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 your butter in a small bowl using the microwave. Add almond extract to the butter.
- Unroll defrosted dough and keep your dough moist with a damp towel as you assemble your rolls.
- Take one phyllo sheet and lay on a lightly floured surface.
- Brush it lightly with butter. Take the top and fold in half downwards.
- Brush again with butter and add about 3 tbsp. of nut mixture spreading evenly across the bottom of the folded phyllo sheet.
- Roll the sheet carefully making sure not to puncture dough. Lightly butter top of roll. Cut into mini logs. The size is up to you! Repeat with the rest of the dough.
- Place logs on baking sheet, tighlty packed.
- Bake for 18-20 min. or until golden brown.
- While baking, add honey, water and citrus to small bowl and whisk together.
- Pour the citrus honey over the baklava while still hot. Let cool and serve sprinkled with more nuts for garnish.
- 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 eating.
- Try serving with ice cream!