Honey-Rosewater Baklava Rolls with Walnut Filling

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Flaky phyllo pastry rolled with a spiced walnut filling, baked to golden perfection and drenched in fragrant honey and rosewater syrup. This Middle Eastern-inspired recipe, ready in about 50 minutes, layers phyllo dough sheets, unsalted butter, melted, walnuts, 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 420 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.

Ingredients

• 8 phyllo dough sheets
• 1/2 cup unsalted butter, melted
• 1 1/2 cups walnuts, finely chopped
• 1/3 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 2/3 cup honey
• 1/3 cup water
• 1 tbsp rosewater
• 1 tbsp lemon juice

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Instructions

1. Step 1: Preheat oven to 350°F. In a bowl, combine 1 1/2 cups finely chopped walnuts, 1/3 cup granulated sugar, 1 tsp ground cinnamon, and 1/2 tsp ground cardamom; mix well.
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 with 2 tbsp butter again. Repeat until 4 sheets are stacked.
3. Step 3: Spread half of the walnut mixture evenly over the phyllo stack, then roll tightly into a log. Cut the log into 1 1/2-inch pieces and place them cut side down in a buttered 9x13-inch baking dish. Repeat with remaining phyllo sheets, butter, and walnut filling.
4. Step 4: Brush the tops of all rolls with remaining melted butter.
5. Step 5: Bake for 25-30 minutes until golden and crisp on top.
6. Step 6: While baking, make the syrup by combining 2/3 cup honey, 1/3 cup water, 1 tbsp rosewater, and 1 tbsp lemon juice in a small saucepan. Bring to a simmer over medium heat and cook for 5 minutes until slightly thickened.
7. Step 7: Remove baklava rolls from oven and immediately pour the warm syrup evenly over them. Let cool for at least 1 hour to absorb the syrup before serving.