Rolled almond and honey baklava

Ingredients

• 300 g Whole almonds (Toast then coarsely chop)
• 130 g Unsalted butter (Melt over low heat)
• 8 feuilles Phyllo dough (Keep covered with a damp cloth to prevent drying out)
• 1 verre Granulated sugar (Approximately 200 g)
• 1.5 verre Water (Approximately 300 ml, at room temperature)
• 1 tranche Lemon slice (For the syrup)
• 3-4 cuillères à soupe Honey (Approximately 45 ml, to drizzle at the end of cooking)
• 30 g Pistachios or almonds for garnish (Coarsely chopped)

Instructions

1. Preheat the oven

   Turn on the oven and preheat to 180°C fan‑forced.

   Time: PT5M

   Temperature: 180°C

2. Toast the almonds

   Spread the 300 g of almonds on a baking sheet and toast for 8‑10 minutes in the oven, stirring halfway through.

   Time: PT10M

   Temperature: 180°C

3. Chop the almonds

   Once toasted, let cool slightly then coarsely chop the almonds.

   Time: PT5M

4. Melt the butter

   Melt the 130 g of unsalted butter in a small saucepan over low heat.

   Time: PT3M

5. Prepare the phyllo dough

   Unroll the 8 sheets of phyllo dough and cover them with a damp cloth to prevent drying.

   Time: PT2M

6. Assemble the layers

   On a clean surface, place one phyllo sheet, lightly brush with melted butter, sprinkle with chopped almonds. Repeat with each sheet, ensuring each layer is buttered.

   Time: PT10M

7. Roll the dough

   Roll the stack of sheets around the rigid stick wrapped in cling film, tightening slightly to form a uniform log.

   Time: PT5M

8. Cut the portions

   Using a sharp knife, cut the roll into 3‑4 cm sections.

   Time: PT5M

9. Arrange on the tray

   Place the sections on the baking tray, brush the tops with the remaining melted butter.

   Time: PT3M

10. Bake

    Bake the baklavas for 25 minutes until a beautiful golden color is achieved.

    Time: PT25M

    Temperature: 180°C

11. Prepare the syrup

    While baking, combine 1.5 glasses of water, 1 glass of sugar and the lemon slice in a saucepan. Bring to a boil, then simmer over medium heat for 15 minutes until thickened.

    Time: PT15M

12. Drizzle with hot syrup

    Remove the baklavas from the oven while still hot and immediately pour the hot syrup evenly over each piece.

    Time: PT2M

13. Add the honey

    Drizzle 3 to 4 tablespoons of honey over the baklavas for extra shine and flavor.

    Time: PT1M

14. Cool and garnish

    Allow to cool completely (about 30 minutes), then sprinkle with pistachios or chopped almonds as desired.

    Time: PT30M

15. Storage

    Transfer the baklavas to an airtight glass or plastic container. Store in the refrigerator and consume the same day or the next day to retain crunch.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Whole almonds: Walnuts, Pistachios
• Instead of Unsalted butter: Margarine, Vegetable oil (for a lighter version)
• Instead of Phyllo dough: Brick pastry, Phyllo pastry
• Instead of Granulated sugar: Cane sugar, Brown sugar
• Instead of Water: Filtered water
• Instead of Lemon slice: Bottled lemon juice
• Instead of Honey: Agave syrup
• Instead of Pistachios or almonds for garnish: Walnuts, Hazelnuts

Equipment Needed

• Oven
• Baking sheet or oven dish
• Kitchen brush
• Rigid stick (or straw) wrapped in cling film
• Sharp knife
• Cutting board
• Medium saucepan
• Mixing bowl
• Tablespoon
• Airtight glass container (or plastic box) (optional)
• Damp cloth

Critical Steps — Do Not Skip

• Toast the almonds without burning them
• Butter each layer of phyllo dough
• Roll the dough tightly around the stick
• Pour the hot syrup over the hot baklava
• Bake until deep golden color

Chef Tips from the Video

• Toast the almonds with a pinch of salt to enhance flavor.
• Add a small pinch of ground cardamom to the syrup for an extra aromatic note.
• Use a loaf pan to achieve uniformly shaped baklavas.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days. The crunch remains optimal the same day or the next.

Freezer: Can be frozen for up to 1 month, but the layers will lose some crunch.

Room temperature: Consume the same day if kept at room temperature.

Make-Ahead Tips

• Prepare the syrup ahead of time and keep it warm before using.
• The rolls can be assembled and refrigerated up to 12 hours before baking.
• Honey can be added just before serving for extra shine.