Easy Baklava Rolls Recipe – Crispy Greek Saragli with Three Nuts

Close-up of several pieces of rolled baklava, filled with chopped nuts and topped with ground pistachios, stacked on a light surface. The pastry looks crispy and golden brown.

5 from 2 votes

Easy Baklava Rolls Recipe – Crispy Greek Saragli with Three Nuts

Crispy Greek baklava rolls (saragli) made with phyllo dough, buttery mixed nuts, and soaked in fragrant lemon-rose syrup. Easy and delicious!

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: Greek

Keyword: Nuts, Sweets

Servings: yields

Calories: 247kcal

Equipment

Ingredients

For the baklava:

1 package Phyllo dough thawed
2½ cups Pistachios/Walnuts/Almonds read notes
⅔ cups Butter melted

For the syrup:

1 cup Sugar
1 cup Water
Lemon zest from one lemon
1 teaspoon Rose water
1 Cinnamon stick
1 tablespoon Lemon juice

US Customary - Metric

Instructions

Make the Syrup: In a saucepan, combine sugar, water, lemon zest, and cinnamon stick. Bring to a boil over medium heat. Simmer for 4–5 minutes. Turn off the heat and stir in lemon juice and rose water. Let cool completely.
Preheat Oven: Preheat your oven to 320°F (160°C). Lightly grease or line a 9x13-inch (23x33 cm) baking dish.
Prepare the Filling: Pulse the nuts in a food processor until coarsely ground. Do not over-process; you want texture.
Assemble the Rolls: Place one sheet of phyllo dough on a clean surface. Brush with melted butter. Layer a second sheet on top and brush with more butter. Sprinkle 2–3 tablespoons of nut mixture evenly across the sheet.
Place two thin wooden skewers (or chopsticks) about 2 inches apart on the shorter end of the dough. Roll the dough over the skewers into a tight log. Gently press the ends inward to create a crinkled, accordion-style effect.
Slide the skewers out and transfer the roll to the baking dish. Repeat with the remaining dough and filling. For a better understanding of the process, I highly recommend watching the video
Bake: Cut the rolls into smaller pieces (about 2 inches each). Drizzle remaining butter over the top. Bake for 60–70 minutes, or until deep golden brown. If the rolls brown too quickly, tent with foil after 40 minutes.
Add the Syrup: Immediately after baking, pour the cooled syrup evenly over the hot baklava. Let it soak for at least 30 minutes (longer is better) before serving.
Serve: Garnish with chopped pistachios if desired. Serve at room temperature.

Video

Notes

Phyllo Handling: Keep unused phyllo covered with a clean towel while working, as it dries out quickly.
Nut Options: You can use just one type of nut or a combination of pistachios, walnuts, and almonds. I personally like using all three for extra flavor and texture. Pistachios add vibrant color, walnuts bring richness, and almonds offer a subtle crunch.
Rose Water: Adds a traditional Middle Eastern touch. If you don’t like floral notes, you can skip it.
Storage: Store baklava rolls in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for 2 months. Thaw at room temp.
Syrup Soaking: Always pour cold syrup over hot baklava—this prevents sogginess and helps the syrup absorb properly.
Make Ahead: You can assemble the rolls a day in advance and keep covered in the fridge (unbaked). Bake and syrup just before serving.
Watch the Video: For a better understanding of the rolling and shaping process, I highly recommend watching the step-by-step video tutorial. It makes the technique much easier to follow.

Nutrition