Easy Baklava

We made this delicious make-ahead sweet dessert easy by rolling the phyllo pastry to form all the nut and pastry layers.

Food Storage: Up to 3 days in the refrigerator and up to 1 month in the freezer.

Yield: Makes 35

Easy Baklava


  • 2 cups finely chopped walnuts
  • 2 cups granulated sugar, divided
  • 2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 28 phyllo pastry sheets
  • 1 1/4 cups salted butter, melted
  • 1 cup liquid honey
  • 1 cup water
  • 1 tbsp fresh lemon juice


  1. Combine walnuts, 1 cup sugar, cinnamon and nutmeg in a bowl; set aside. 
  2. Place one pastry sheet on a flat surface; brush with butter. Top with another sheet and brush with butter. Repeat process with 2 more sheets. Leaving a 1 inch edge, place 1/3 cup of nut mixture along one short end of pastry. Fold long edges in and over filling. Roll up, jelly-roll fashion, starting at filling end. Brush with butter and place, seam side down, on a jelly-roll pan. Repeat with remaining pastry and nut mixture, forming 6 more rolls. Refrigerate 30 minutes. Baklava may be prepared to this point and frozen for up to 1 month. Thaw in refrigerator before proceeding.
  3. Meanwhile, preheat oven to 350°F.
  4. Cut each roll diagonally into 5 pieces without cutting through base.
  5. Bake until golden, about 30 – 35 minutes; cool in pan on a rack.
  6. Meanwhile, combine 1 cup sugar, honey, water and lemon juice in a saucepan. Cook on low heat until sugar dissolves; simmer 5 minutes.
  7. Cut each roll through base into 5 pieces.
  8. Using a slotted spoon, dip each pastry into honey syrup and place on a serving platter. Pastries may be prepared up to 24 hours in advance. Store, covered, at room temperature.
Nutritional analysis per serving:


233 calories, 11.5 g fat, 2.4 g protein, 31.9 g carbohydrate, 0.9 g fibre, 124 mg sodium

Tip: Depending on the brand, 2 packages (1 lb/454 g) of phyllo pastry may be needed for this recipe.