Date and Almond Baklava Rolls

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Frequently asked questions

How long does Date and Almond Baklava Rolls take to make?

Total time is about 60 minutes (25 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Date and Almond Baklava Rolls?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Date and Almond Baklava Rolls?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Date and Almond Baklava Rolls for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Date and Almond Baklava Rolls?

Middle Eastern desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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