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Brown Butter Maple and Pecan Baklava Rolls

Christianna | Siftnwhisk
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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Resting Time 2 hours
Total Time 3 hours 35 minutes
Course Breakfast, Dessert
Cuisine American, Greek, Mediterranean
Servings 24
Calories 278 kcal

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 9x13 inches (33x23 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.

Nutrition

Calories: 278kcalCarbohydrates: 25gProtein: 2gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 31mgSodium: 145mgPotassium: 86mgFiber: 1gSugar: 13gVitamin A: 361IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Keyword brown butter, easy baklava, fall dessert, maple syrup, pecans, phyllo dough
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