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Easy to Make Lebanese Baklava Rolls Recipe

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Easy to Make Lebanese Baklava Rolls Recipe

Baklava, aka Baklawa is a Middle-Eastern dessert whose origins may go as far

back as B.C times to the Assyrian civilization. Through the centuries, many

neighboring countries adopted the delicacy and created their own versions.

Today there are dozens of types of “Baklava” grouped in Lebanese Cuisine

under “Arabic Sweets”. In its basic form, Baklava is made of fillo dough, nuts,

and sugar syrup and in this post, we’re going to feature a simple recipe of walnut

Baklava “fingers.”

Recipe: Easy to Make Lebanese Baklava Rolls – Biklewa

Summary: Our Lebanese Baklava Rolls recipe is very easy to prepare at home

and it yields delicious authentic Baklava fingers.

Baklava Rolls Ingredients (12 servings)

• 1 pack of Fillo Dough, thawed

• 1 cup of coarsely grinded walnuts*

• 1/3 cup of finely grinded pistachio

• 7 drops of Orange Blossom Essence**

• 1/3 lb of sweet/unsalted butter, melted

• 2 teaspoons of sugar

• optional: A tiny hint of nutmeg powder, ground cloves and ground cardamom

Home » Lebanese Recipes and Food Blog » Desserts » Easy to Make Lebanese Baklava Rolls Recipe

May 26, 2011 | Posted in: Desserts

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Page 1 of 7Easy to Make Lebanese Baklava Rolls Recipe | Mama's Lebanese Kitchen - Traditional L...

29/06/2013http://www.mamaslebanesekitchen.com/desserts/lebanese-baklava-recipe/

* You can substitute walnuts with pine nuts, pistachio, cashew or your favorite

nuts ** You can substitute Orange Blossom Essence with twice the quantity of

Orange Blossom Water

Baklava Sugar Syrup Ingredients

• 1 cup of sugar

• 3/4 cup of water

• 1/2 teaspoon of lemon juice

• 1 teaspoon of Orange Blossom Water

Preparation Method

1. Baklava Stuffing: Mix the ground walnuts or your favorite nuts with 2

teaspoons of sugar and a few drops of Orange Blossom Essence.

Alternatively, you could use 1 teaspoon of regular Orange Blossom Water.

2. Baklava Rolls: Place one sheet of thawed fillo dough on a cutting board then

lightly brush it with melted butter. Repeat the process by placing 3 more fillo

dough sheets on top of one another while buttering each sheet prior to

placing the next one. Add 4-5 teaspoons of the Baklava Stuffing along the

width of the dough. Roll tightly until the thickness of the roll is about 3/4th of

an inch. Cut along the roll to separate it from the leftover fillo dough sheet,

which could be used for another roll. Cut the Baklava roll into a few pieces, a

couple of inches each then place in a buttered baking tray and brush rolls one

last time with a bit of butter. Bake in oven at 350 degrees for about 30

minutes. The color of a perfectly cooked baklava dough should be light

brown/golden, but not too dark as the taste can change.

3. Preparing the Simple Sugar Syrup: While the Baklava is baking, mix 1 cup

of sugar with 3/4 cup of water, place in a pot on medium heat stirring

occasionally. Once it starts to boil add the lemon juice then lower the heat to

the min and let simmer for 10-15 minutes. Once done, add the Orange

Blossom Water at the end and let it rest and cool down. In our case and since

we like to avoid bleached products, we used brown sugar in preparing the

syrup which yielded the dark brown color. However you can make it with

white sugar which would yield a transparent syrup with a lighter flavor.

4. Soaking the Baklava: After the Baklava is baked and while it’s still hot,

immediately pour a few tablespoons of simple sugar syrup all over the rolls

Recipe Categories

Appetizers (14)

Breakfast (4)

Desserts (9)

Dips (7)

Lebanese Jokes (1)

Meats (8)

Poultry (4)

Salads (3)

Sea Food (2)

Traditional (21)

Vegetarian (29)



and let the dough absorb it. Sprinkle a bit of pistachio on each piece for

decoration and let rest for 45-60 minutes prior to serving. Baklava can be

stored at room temperature (in an air-tight container) for 2-3 weeks.

Preparation time: 1 hour(s)

Cooking time: 30 minute(s)

Diet type: Vegetarian

Number of servings (yield): 12

Culinary tradition: Middle Eastern

Copyright © Mama’s Lebanese Kitchen

The photo below was taken at AbdulRahman Hallab sweets in Tripoli during our

recent trip to Lebanon. It features many types of Baklava and Arabic sweets

freshly prepared.

A video tour of Abdul Rahman Hallab Sweets in Tripoli, Lebanon

0:00 / 0:00



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Peter Olsson · Huskvarna

I really love this recipe. It was easy to follow, gave all the right instructions for me and the baklavas turned

out excellent. Now I will start making my own baklavas for familly hollidays. By the way, how do the baklavas

turn out if you flavor them with spirits, like konjak or maybe almond liqueur?

Reply · Like · April 6, 2012 at 2:31am

Mama's Lebanese Kitchen

Peter good job and I'm glad it turned out well. I've never heard/seen Baklava flavored with spirits

so this will be a new one.

Reply · Like · April 7, 2012 at 12:13am

Cheryl Peel

I made these the other day and oh so good! I am so happy I found this recipe and thank you for posting it! I

have missed these since I got back from Lebanon in the Spring!

Reply · · Like · December 30, 2011 at 1:10am4


Thank you for the kind words Cheryl and we're glad you enjoyed the recipe.

Reply · Like · December 30, 2011 at 6:34am

Cheryl Bernabe · Grove City High School

I never have orage essence..can I use orange blossom honey instead?

Reply · · Like · October 31, 2011 at 2:50pm2


Hi Cheryl - Orange blossom water and honey are quite different. The blossom water is made by

distilling the essence from orange tree flowers. If you have Middle Eastern grocery stores in your

area check with them as they typically carry it. Or you could also get it online on amazon or other

places. A good brand to get is "Cortas" if available.

Reply · Like · October 31, 2011 at 10:07pm

Mareli Lambrechts · Prue leith college of food and wine

Going to try it today.

Reply · · Like · August 23, 2011 at 3:06am2


Would love to know how it went :-)

Reply · Like · August 23, 2011 at 5:43am

Esti Du Plessis Lombard · University of KwaZulu-Natal

Yummy! Laat weet of dit lekker is! Maar jy maak al klaar die beste baklava!!!

Reply · · Like · August 23, 2011 at 6:14am2

Mihaela Valeanu

baclavaua este, dupa parerea mea, cea mai fina prajitura! I love it!

Reply · · Like · August 8, 2011 at 7:42pm2


it's such a treat!!

Reply · Like · August 13, 2011 at 12:32pm

Felisha Monroe Lopez · Cincinnati

What is sweet butter? :)

Reply · Like · June 26, 2011 at 9:53am


Hi Felisha - What we meant by sweet butter here is simply Unsalted Butter.

Reply · · Like · June 27, 2011 at 9:46pm2

John Rita Boulos

hi pls how can I make kenaf.

Reply · Like · June 3, 2011 at 4:22pm


Hi Rita, we will post a recipe for Kenafeh down the road. Stay tuned :)

Reply · · Like · June 4, 2011 at 10:59pm2

Annette Porebski · Product Performance Specialist at ABC Research Laboratories

http://elrasbaking.blogspot.com/2010/04/kanafehknafehkunefekunafa-shredded.html



One Response to Easy to Make Lebanese Baklava Rolls Recipe

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May 26, 2011Tom @ Tall Clover Farm

Move over apple pie and strawberry shortcake, Baklava that’s easy to make

is now on my dessert menu. Thanks!

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