Rolled Baklava with Almonds

Ingredients

• 300 g Whole almonds (To toast then finely chop)
• 150 g Unsalted butter (82% MF) (120 g for browned butter, 30 g for brushing the rolls)
• 10 feuilles Filo pastry (Approximately 470 g, keep covered with a damp cloth)
• 300 g White sugar (For the syrup)
• 300 ml Water (For the syrup)
• 1 Lemon (Slice or zest for the syrup)
• 2 cuillères à soupe Honey (Optional, to drizzle at the end)
• 30 g Sliced almonds (Toasted, for garnish)

Instructions

1. Toast the almonds

   Preheat the oven to 200°C (or 180°C) and spread the almonds on a tray. Bake for 12 minutes, watching until they are lightly golden.

   Time: PT12M

   Temperature: 200°C

2. Prepare the browned butter

   Melt 120 g of butter in a small saucepan over medium heat. Cook for 5‑7 minutes until it turns a nutty color and gives off a nutty aroma. Remove from heat.

   Time: PT7M

3. Chop the almonds

   Once the almonds have cooled, finely chop them using a food processor or a knife.

   Time: PT5M

4. Prepare the syrup

   In a saucepan, combine 300 ml water, 300 g sugar and the lemon slice. Bring to a boil, then reduce heat and simmer for 12 minutes until the syrup thickens slightly. Remove from heat.

   Time: PT12M

5. Assemble the rolls – first sheet

   On a clean surface, place one filo sheet. Lightly brush with melted butter using a pastry brush. Sprinkle evenly with a thin layer of chopped almonds. Roll gently without tightening too much.

   Time: PT10M

6. Repeat the assembly

   Repeat the process with the remaining 9 sheets. Place each roll side by side on a baking sheet lined with parchment paper. Brush the tops with the remaining butter.

   Time: PT5M

7. Bake

   Place the sheet in the preheated 180°C convection oven. Bake for 28 minutes until the rolls are golden and crisp.

   Time: PT28M

   Temperature: 180°C

8. Drizzle the syrup

   Remove the rolls from the oven and, while they are still very hot, pour the warm syrup evenly over the entire surface.

   Time: PT2M

9. Finishing

   Drizzle with a stream of honey (optional) and sprinkle with toasted sliced almonds.

   Time: PT3M

10. Rest and serve

    Allow to cool completely at room temperature before cutting and serving.

    Time: PT5M

Nutrition Facts

Calories

687

Protein

6 g

Carbohydrates

70 g

Fat

45 g

Fiber

4 g

Ingredient Substitutions

• Instead of Whole almonds: walnuts, pistachios
• Instead of Unsalted butter (82% MF): margarine, vegetable oil
• Instead of Filo pastry: brick pastry sheets
• Instead of White sugar: cane sugar, coconut sugar
• Instead of Honey: agave syrup
• Instead of Sliced almonds: chopped pecans

Equipment Needed

• Oven
• Baking sheet
• Parchment paper (optional)
• Medium saucepan
• Mixer or food processor (optional)
• Wooden spatula
• Kitchen brush
• Bowl for melted butter
• Sharp knife
• Cutting board
• Damp cloth (optional)
• Timer

Critical Steps — Do Not Skip

• Toast the almonds
• Make the browned butter
• Bake until golden coloration
• Pour the hot syrup immediately after baking

Chef Tips from the Video

• Use a wooden stick to create the characteristic crinkled pattern.
• Lightly dust with powdered sugar before serving for a decorative touch.
• Serve with mint tea for a traditional pairing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, up to 4 days.

Freezer: Not recommended; filo pastry loses its crunch.

Room temperature: Can be kept 1 day at room temperature in a covered container.

Make-Ahead Tips

• Prepare the syrup the day before and gently reheat before use.
• Toast and chop the almonds ahead of time.
• Assemble the rolls and keep them in the refrigerator (max 2 h) before baking.