Brown Butter Maple and Pecan Baklava Rolls
Greek baklava, but make it fancy! These easy baklava rolls consist of buttery and perfectly crispy phyllo layers filled with toasted pecans. After baking, they are soaked in spiced maple syrup and topped with extra pecans.
Fall Themed Baklava
If there’s one dessert most associated to Greek cuisine that would be baklava. Modern baklava is believed to have been invented in Turkey during the Ottoman Empire, then modified in Greece. Many Mediterranean countries have their own unique versions of baklava. There are literally more than 19 million recipes on the Internet. But, what is Baklava? In simple words, baklava is a layered pastry dessert made of phyllo dough pastry, filled with chopped nuts (walnuts, pistachios, almonds), and soaked into syrup or honey. “Saragli” is the rolled version of baklava.
I have been asked quite a few times to share my baklava recipe. In this blog post I’m sharing a fall themed rolled baklava made with toasted pecans and maple syrup. These baklava rolls are easy to make and they are packed with flavor. I have listed all of my secrets and tips on how to achieve perfectly moist and crispy baklava every single time!
Ingredients for Brown Butter Maple and Pecan Baklava Rolls
- Brown Butter: Butter is the key for crispy baklava. In this recipe, I experimented with brown butter and it really elevated the flavor. Plus, it pairs great with pecans and maple syrup. It tastes almost like toffee and has a nutty flavor. Make sure you incorporate all the tiny brown butter bits. They are the most flavorful!
- Toasted Pecans: Due to their high oil content, pecans are perfect for baklava. Their nutty and buttery taste is even more profound when toasting them. Alternatively, you can use walnuts or almonds.
- Maple Syrup: Its caramel-like savor gives the perfect amount of sweetness and moisture in these baklava rolls. The syrup is scented with cinnamon and vanilla extract for a deeper taste.
How to Make Baklava Rolls:
Syrup
In a medium saucepan, add the dark brown sugar, water, maple syrup, cinnamon stick, lemon rind, lemon juice and vanilla extract. Bring to a boil over medium heat. Reduce heat and simmer for about 5 to 6 minutes or until the sugar has dissolved. Remove from fire and set aside to completely cool.
Filling
In a food processor, grind into small pieces the pecans, ground cinnamon, ground cloves and salt. Set aside.
Assemble
Preheat oven to 325°F(160C). Grease a 9×13 inches (33×23 cm) rectangular baking pan with butter. On a clean, flat surface lay out one phyllo sheet and sprinkle with melted brown butter (see photo 1). Cover with another phyllo sheet and drizzle with more brown butter. You should have two phyllo layers per baklava roll.
[easy-image-collage id=2926]Spread about two handfuls of the filling over the phyllo sheet (see photo 2). Place two wooden skewers in the middle of the phyllo sheet and fold in half leaving about 1 inch space from the edge(see photo 2 & 3). Roll into a log (see photo 4). Avoid rolling too tightly as the phyllo sheet will tear.
[easy-image-collage id=2929]Using your hands, push both edges of the rolled phyllo towards the center (see photo 5). Remove wooden skewers and transfer into prepared baking pan.
[easy-image-collage id=2931]Repeat until you have no filling left. Brush the top of each baklava roll with brown butter. If you have leftover brown butter pour it on top. Cut the baklava rolls in three rows using a sharp knife (see photo 6). Bake for 60 to 65 minutes or until golden brown on top.
Remove from oven and immediately pour the cold syrup on top of the baklava rolls using a ladle. Allow baklava rolls to soak syrup for at least 2 hours before serving. Garnish with chopped pecans and serve. Enjoy!
Tips & Troubleshooting for the Best Baklava Rolls Every Time:
- Work fast with the phyllo dough: If you don’t use the phyllo dough immediately, cover it with a damp towel to keep it fresh and moist as it tends to dry out quickly. Don’t panic! Even if some of the phyllo sheets tear you can still use them. No one will ever know after you roll the baklava.
- Low oven temperature: Baking baklava rolls on a low temperature for a longer time will make them super crispy yet light and airy. This is the secret to a melt in your mouth “saragli”.
- Butter: Drizzle the melted brown butter instead of directly brushing it onto the phyllo sheet. This, will make the baklava rolls crispy and flaky. Before baking, brush thoroughly the top of each baklava roll. Do not alter the butter quantity as it will result in a dry baklava.
Why did my Baklava Rolls come out soggy/dry?
Soggy baklava rolls are a result of brushing each phyllo layer with butter. As mentioned above, drizzling the butter leaves air between the two layers of phyllo sheets and when baking they expand and come out crispy. Dry baklava rolls can mean two things; less amount of butter or syrup. Make sure you are using the exact ratios for perfectly moist and flaky pecan baklava rolls.
Why are my Baklava Rolls chewy?
If the baklava rolls come out chewy, they were not baked properly. Ensure, the whole surface has turned out golden brown before removing from oven. Then immediately pour on top of the baklava rolls the cold syrup.
Do I need wooden skewers to roll the baklava?
The answer is no. You can roll the baklava into logs without using skewers, then move them into the pan. In this recipe, I am showing you the traditional way of rolling and scrunching baklava, the way my grandma did. There is a special wooden long stick specifically used for making “saragli” but I don’t have one. Wooden skewers work exactly the same and you can find them everywhere.
Make Ahead and Storage Instructions:
I do not suggest preparing baklava ahead of time and baking on a different day. Phyllo dough is quite delicate and if it stays unbaked or uncovered it will eventually dry out. If you are short on time you can prepare and bake baklava rolls on the same day, then freeze. After soaking in syrup, allow baklava rolls to completely cool down, cover them tightly with plastic wrap and transfer to freezer. You may freeze them up to two months. When ready to serve, move baklava rolls to refrigerator to thaw overnight and heat in low temperature in the oven. Voila!
Baklava rolls will keep crispy and fresh at room temperature for up to one week, in an airtight container. You may also refrigerate baklava rolls covered, for up to three weeks but the phyllo won’t be as flaky. If refrigerated, pop in the microwave for a few seconds before serving. This way the solidified butter and crystallized syrup will liquify, providing moisture to baklava.
Pamper yourself with these easy, fall themed baklava rolls! Every bite will fill you with buttery, crispy deliciousness. The toasted pecan filling and warm spiced maple syrup will instantly make you feel cozy. Do not forget to pair the baklava roll with a mug of coffee. If you make the recipe, please share your thoughts and leave a comment below!
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Brown Butter Maple and Pecan Baklava Rolls
Ingredients
Syrup
- 1 cup Dark Brown Sugar
- 1 cup Water
- 1/2 cup Dark Maple Syrup grade A or B
- 1 Cinnamon Stick
- Lemon Rind from half lemon
- 1 tbsp Lemon Juice
- 1 tsp Pure Vanilla Extract
Filling
- 1/2 pound Toasted Unsalted Pecans
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Cloves
- 1/2 tsp Salt
Assemble
- 16 oz Phyllo Dough Pastry
- 1 ½ cups Brown Butter warm
Garnish
- Toasted Pecans chopped
Instructions
Syrup
- In a medium saucepan, add the dark brown sugar, water, maple syrup, cinnamon stick, lemon rind, lemon juice and vanilla extract.1 cup Dark Brown Sugar, 1 cup Water, 1/2 cup Dark Maple Syrup, 1 Cinnamon Stick, Lemon Rind, 1 tbsp Lemon Juice, 1 tsp Pure Vanilla Extract
- Bring to a boil over medium heat. Reduce heat and simmer for about 5 to 6 minutes or until the sugar has dissolved.
- Remove from fire and set aside to completely cool.
Filling
- In a food processor, grind into small pieces the pecans, ground cinnamon, ground cloves and salt. Set aside.1/2 pound Toasted Unsalted Pecans, 1 tsp Ground Cinnamon, 1/4 tsp Ground Cloves, 1/2 tsp Salt
Assemble
- Preheat oven to 325°F(160C).
- Grease a 9×13 inches (33×23 cm) rectangular baking pan with butter.
- On a clean, flat surface lay out one phyllo sheet and sprinkle with melted brown butter. Cover with another phyllo sheet and drizzle with more brown butter. You should have two phyllo layers per baklava roll.16 oz Phyllo Dough Pastry, 1 ½ cups Brown Butter
- Spread about two handfuls of the filling over the phyllo sheet.
- Place two wooden skewers in the middle of the phyllo sheet and fold in half leaving about 1 inch space from the edge.
- Roll into a log. Avoid rolling too tightly as the phyllo sheet will tear.
- Using your hands, push both edges of the rolled phyllo towards the center.
- Remove wooden skewers and transfer into prepared baking pan.
- Repeat until you have no filling left.
- Brush the top of each baklava roll with brown butter. If you have leftover brown butter pour it on top.
- Cut the baklava rolls in three rows using a sharp knife.
- Bake for 60 to 65 minutes or until golden brown on top.
- Remove from oven and immediately pour the cold syrup on top of the baklava rolls using a ladle.
- Allow baklava rolls to soak syrup for at least 2 hours before serving.
- Garnish with chopped pecans and serve.Toasted Pecans
- Enjoy!
Notes
- How to Brown Butter: 1) Add the butter in a non-stick frying pan and place over medium heat. Stir continuously as the butter melts. 2) Once the butter has melted it will start foaming and sizzling. Continue stirring for about 6 more minutes or until the butter turns golden brown. It will smell very buttery and nutty. 3) Remove immediately from heat and pour into a medium heat-proof, glass bowl. Make sure to include the brown bits from the bottom of the pan.
- How to Toast Pecans: 1) Preheat oven at 375°F (190C). 2) Line a baking sheet with parchment paper and place the raw pecans on a single layer. 3) Toast pecans, stirring occasionally for 10 minutes. 4) Remove from oven and set aside to cool.
- Place phyllo dough pastry in refrigerator overnight to thaw. Allow at least one hour to stand at room temperature before using. This will result to every phyllo sheet to come off easily. Follow the instructions written on the back of your phyllo dough pastry package for more details.
- Drizzle the melted brown butter instead of directly brushing it. This, will make baklava rolls crispy and flaky. You only need to directly brush the baklava rolls right before baking.
- Note that ovens bake differently, so yours may take a little less or a little more time to bake.
- Make Ahead & Storage Instructions: I do not suggest preparing baklava ahead of time and baking on a different day. Phyllo dough is quite delicate and if it stays unbaked or uncovered it will eventually dry out. If you are short on time you can prepare and bake baklava rolls on the same day, then freeze. After soaking in syrup, allow baklava rolls to completely cool down, cover them tightly with plastic wrap and transfer to freezer. You may freeze them up to two months. When ready to serve, move baklava rolls to refrigerator to thaw overnight and heat in low temperature in the oven.
- Baklava rolls will keep crispy and fresh at room temperature for up to one week, in an airtight container. You may also refrigerate baklava rolls covered, for up to three weeks but the phyllo won’t be as flaky. If refrigerated, pop in the microwave for a few seconds before serving. This way the solidified butter and crystallized syrup will liquify, providing moisture to baklava.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.
This is the best baklava recipe ever. It was my first time making baklava and it turned out absolutely amazing! Everything was thoroughly explained. I don’t like walnuts so pecans were a great fit. It stayed crispy for days after and was delicious. Not overly sweet or sticky which I loved!
