Description
These Fig & Walnut Baklava Rolls are a delightful twist on the classic dessert, featuring a luscious filling of dried figs and walnuts spiced with cinnamon and nutmeg, all wrapped in crispy, buttery phyllo dough. Drizzled with a warm honey syrup, these rolls offer a perfect balance of sweetness and texture, making them an easy and irresistible treat to enjoy any time.
Ingredients
Scale
Filling
- 2 cups dried figs, chopped
- 1 cup walnuts, chopped
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Dough & Butter
- 1 package (16 oz) phyllo dough, thawed
- 1/2 cup unsalted butter, melted
Syrup
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a large baking dish with cooking spray or a little melted butter to prevent sticking.
- Prepare the Filling: In a mixing bowl, combine the chopped dried figs, chopped walnuts, ground cinnamon, and ground nutmeg. Stir well and set aside.
- Layer the Phyllo Dough: Lay one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Place another sheet on top and brush again. Repeat until you have 5 layers total, each brushed with butter to create a flaky texture.
- Form the Rolls: Spoon a line of the fig and walnut mixture along one edge of the layered phyllo dough. Roll the dough tightly around the filling to form a log. Place the roll seam-side down in the prepared baking dish. Repeat this process with remaining phyllo sheets and filling to create multiple rolls.
- Prepare for Baking: Brush the tops of the rolls with any remaining melted butter. Using a sharp knife, cut each roll into 1-inch pieces to allow even baking and easy serving.
- Bake: Bake the rolls in the preheated oven for 25-30 minutes, or until they turn golden brown and crisp on top.
- Prepare the Syrup: While the baklava rolls are baking, combine sugar, water, honey, vanilla extract, and salt in a saucepan. Bring to a boil, then reduce the heat and simmer for about 10 minutes until the syrup thickens slightly.
- Finish the Dish: Once the baklava rolls are done baking, remove the baking dish from the oven and immediately pour the hot syrup evenly over the hot rolls. Allow the baklava to cool completely in the pan to absorb the syrup.
Notes
- Ensure phyllo dough stays covered with a damp towel while working to prevent it from drying out.
- The syrup should be poured hot over the hot baklava to achieve the best texture and flavor.
- You can substitute walnuts with pistachios or almonds for a different nutty flavor.
- Store leftover baklava in an airtight container at room temperature for up to 3 days.
- For a gluten-free option, use gluten-free phyllo dough if available.
