Baklava Rolls are such a simple way of making a visually stunning dessert. Authentic Turkish Baklava is a crowd pleaser and the rolled versions which look like baklava cigars are easier than ever to make.
This is going to be the easiest Turkish baklava recipe ever. It's also vegan so everyone can enjoy and eat it. It's so flaky, sweet, aromatic and so simple to make. It takes just a few ingredients and everyone can make baklava rolls in just an hour. You can have baklava rolls as the centrepiece at a party or as a fantastic dessert for a sit-down dinner. Besides, they really do look great, especially when decorated with a little bit of crushed pistachio.
This recipe for baklava rolls can be made by everyone, and you can even have fun making it with your kids. You don't require anything sophisticated, you just need the ingredients and a baking tray for the baklava. So let's get started!
What are baklava rolls?
Baklava rolls or baklava cigars how I like to call them, are just the same authentic baklava you like but rolled in filo sheets instead of baked in layers. It's just easier to handle and also easier to eat. It looks wonderful and it's so delicious.
Baklava is a decadent dessert with no spare on those calories. It contains sugar, agave, nuts, pastry and butter! So it's definitely not a diet recipe but it's an indulgent one that is perfect for the festive season.
Ingredients for baklava rolls
There are two things you need for the baklava rolls: ingredients for the actual baklava and ingredients for the syrup which make your baklava stand out.
Filo pastry - This is the basis of the baklava, the filo pastry which becomes flaky and perfect in the oven. Your baklava is as good as your pastry so make sure to buy a good brand. Also, check to ensure it's fully vegan. It usually is, but just in case.
Walnuts - Walnuts are the ideal nut for baklava. The nut itself is mild, earthy, and a little tangy.
Vegan butter - Please make sure to purchase vegan butter that doesn't contain any palm oil.
Cinnamon - Ground cinnamon for that spiced taste that complements your walnuts perfectly.
Cardamom - Cardamom tastes fruity with a little menthol-like flavour. Cardamom is not the cheapest ingredient but can be found in international shops at a better price. You can leave out this ingredient if you can't find it, but I really recommend it for your baklava.
Vegan Baklava Syrup
Caster sugar - You'll need sugar to melt it in water. It's basic syrup, super easy to make. It will be then simmered with the rest of the ingredients below to give it aromas and flavours.
Agave syrup - Sweet and sticky, agave syrup is the perfect replacement for honey. Traditionally, baklava contains honey but we're making it vegan. I promise agave makes the baklava rolls taste even better!
Cinnamon stick - You'll need an actual cinnamon stick to spice up the syrup.
Orange peel - Make sure to purchase organic oranges so you can use the peel. We need to boil it, so you don't want any bad things in it.
Lemon peel - Same as the orange peel, make sure to search for organic ones where you can actually use the peel.
Optional - Crushed pistachio for decoration
Tips for making baklava rolls
Use a food processor - Use a food processor to chop your walnuts. It will save you a lot of time. Although traditionally, my family and I used to crush the walnuts with a rolling pin to obtain the desired consistency.
Roll tight - You'll want to try and roll your baklava rolls as tightly as possibly. This will make them look more appealing and they will be easier to eat as well.
Work fast - Filo pastry is notorious for drying out fast so make sure to work as fast as possible to roll the baklava cigars fast. You can cover them with a damp towel during the process as well, to prevent them from drying too fast.
Cool the baklava - Cool the baklava before adding the syrup. It doesn't have to be room temperature but allow at least 10-15 minutes after baking for it to cool.
Storing baklava rolls
Baklava rolls can get a little soggy if not stored properly. I recommend covering them lightly and leaving them on the kitchen counter. Don't store them in the fridge and definitely don't store them in an airtight container.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.