Date and Walnut Baklava Rolls with Cardamom Syrup

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.

Flaky phyllo dough rolls filled with chopped dates, walnuts, and fragrant cardamom, soaked in a honey and rose water syrup. This Middle Eastern-inspired recipe, ready in about 60 minutes, layers phyllo dough sheets, unsalted butter, melted, dates, finely chopped 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: 30 min Cook: 30 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, combine 1 cup chopped dates, 1 cup chopped walnuts, and 1 tsp ground cardamom.
  2. Step 2: Lay one phyllo sheet on a clean surface and brush with 3 tbsp melted butter. Layer a second sheet on top and brush again. Spread a thin line of the date-walnut mixture along one short edge.
  3. Step 3: Roll the phyllo tightly into a log enclosing the filling. Place seam side down on a baking sheet. Repeat with remaining sheets and filling, brushing each layer with butter.
  4. Step 4: Bake rolls for 25-30 minutes until golden and crisp.
  5. Step 5: While baking, combine 1/2 cup water, 1/2 cup granulated sugar, 1/3 cup honey, and 1 tbsp fresh lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes until syrup thickens slightly. Remove from heat and stir in 1 tsp rose water.
  6. Step 6: Immediately pour warm syrup evenly over hot baklava rolls and let soak for at least 2 hours before serving.

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