Honey and Ethiopian Coffee-Infused Baklava Rolls
A fusion dessert combining flaky phyllo dough filled with spiced nuts and Ethiopian coffee, drizzled with honey syrup for a unique twist on baklava. This mediterranean-inspired desserts ready in about 50 minutes layers sheets phyllo dough sheets, melted unsalted butter, finely chopped walnuts 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 6, 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.
Ingredients
- 12 sheets phyllo dough sheets
- 1/2 cup, melted unsalted butter
- 1 cup, finely chopped walnuts
- 1/2 cup, finely chopped almonds
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 2 tsp, finely ground Ethiopian coffee grounds
- 1/2 cup honey
- 1/4 cup water
- 1 tbsp lemon juice
Instructions
- Step 1: Preheat oven to 350°F. In a bowl, combine 1 cup finely chopped walnuts, 1/2 cup chopped almonds, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, and 2 tsp finely ground Ethiopian coffee. Mix well.
- Step 2: Lay 1 sheet of phyllo dough on a clean surface and brush generously with 1 tbsp melted unsalted butter. Place a second sheet on top and brush again with butter.
- Step 3: Spread a thin layer of the nut and coffee mixture evenly along the edge closest to you. Roll the dough tightly into a log. Repeat with remaining phyllo sheets and filling.
- Step 4: Place the rolls seam side down on a baking sheet and brush tops with remaining melted butter. Bake for 25-30 minutes until golden and crisp.
- Step 5: Meanwhile, combine 1/2 cup honey, 1/4 cup water, and 1 tbsp lemon juice in a small saucepan. Bring to a simmer and cook for 5 minutes until syrup thickens slightly.
- Step 6: Remove baklava rolls from oven and immediately drizzle with warm honey coffee syrup. Let cool before slicing into 2-inch pieces to serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey and Ethiopian Coffee-Infused Baklava Rolls take to make?
Total time is about 50 minutes (20 min prep + 30 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 Honey and Ethiopian Coffee-Infused 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 Honey and Ethiopian Coffee-Infused 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 Honey and Ethiopian Coffee-Infused Baklava Rolls for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Honey and Ethiopian Coffee-Infused Baklava Rolls?
Mediterranean 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.
