Date and Almond Baklava Rolls

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet and flaky baklava rolls filled with chopped dates and toasted almonds, drenched in a rosewater-infused honey syrup. This Middle Eastern-inspired recipe, ready in about 60 minutes, layers phyllo dough sheets, unsalted butter, melted, chopped dates into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 35 min Serves 8 Middle Eastern cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a bowl, mix 1 cup chopped dates, 1 cup toasted chopped almonds, and 1 tsp ground cinnamon until combined.
  2. Step 2: Lay one sheet of phyllo dough on a clean surface and brush with 2 tbsp melted unsalted butter. Layer another sheet on top and brush again. Repeat until you have 4 layers.
  3. Step 3: Spread 1/3 cup of the date-almond mixture evenly along the long edge of the layered phyllo. Roll tightly into a log. Place seam-side down on a baking tray. Repeat with remaining sheets and filling to make 3 rolls.
  4. Step 4: Brush tops and sides of rolls generously with remaining melted butter. Score the tops into 1-inch pieces.
  5. Step 5: Bake for 30-35 minutes until golden and crisp.
  6. Step 6: While baking, prepare syrup by combining 1 cup honey, 1/2 cup water, 1/2 cup granulated sugar, and 1 tbsp fresh lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes until syrup thickens slightly. Remove from heat and stir in 1 tsp rosewater.
  7. Step 7: Pour warm syrup evenly over hot baklava rolls as soon as they come out of the oven. Let cool completely before serving to allow syrup absorption.

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