Baklava scrolls

Honey-sweetened cardamom-scented yeast dough, filled with honey-butter syrup and chopped pistachios, then glazed with more honey.

baklava scrolls final

I adore baklava but have never made it myself, and given the price of unsalted pistachios in this town (ouch!) I won’t be making it any time soon! But these rolls don’t use nearly so much, so they are doable. The bread is soft and shreddy, the filling is sweet and nutty. Gorgeous.

Makes 16


100g (7 tbsp) unsalted butter, room temperature
550g (4 1/3 cups) all-purpose (plain) flour
1 x 7g sachet (2 1/4 tsp) instant dry yeast
1 tsp salt
1/2 tsp ground cardamom
240ml (1 cup) milk, lukewarm
2 large eggs, room temperature
65g (3 tbsp) honey


75g (5 1/2 tbsp) unsalted butter
65g (3 tbsp) honey
80g (2/5 cup) granulated (white) sugar
120g (4 1/4 oz) unsalted pistachios (weighed without shells), coarsely chopped

about 45g (2 tbsp) extra honey for glazing


Rub butter into flour with your fingertips until it has the texture of soft breadcrumbs, or use a stand mixer with a whisk attachment to combine.

Add yeast, salt and cardamom and mix thoroughly.

Heat milk to lukewarm, whisk in the eggs and honey and add to the dry mixture, stirring to combine.

Either fit the mixer with a dough hook or turn dough out onto a clean work surface and knead until soft and elastic. It will be quite wet and sticky.

Transfer dough to a large, buttered bowl, cover tightly with plastic wrap and allow to rise until doubled in size, about an hour, but up to two, depending on ambient temperature.

Filling and baking

Combine butter, honey and sugar in a small, heavy based saucepan and bring to the boil, stirring continuously.

Remove from heat and set aside to cool for 10 minutes.

Line a large baking sheet with parchment.

Turn dough out onto a lightly floured surface and roll it out to a rectangle about 30 x 50cm (12 x 20″).

Spread the dough evenly with the honey caramel then sprinkle with chopped pistachios.

Roll the dough from the long edge into a tight log, seam-side down, then cut into 16 equal pieces.

Arrange the rolls cut-side-up on the baking sheet, leaving about 2cm (about 1”) between them.

Cover rolls loosely with plastic wrap and allow to rise for about one hour, or until puffed and jostling for space in the pan.

Preheat the oven to 180°C (360°F).

Bake in centre of oven for about 30 minutes, until deep golden brown.

Remove rolls to a wire rack. Heat the extra honey in the microwave and brush onto the warm rolls, then allow to cool completely.

This entry was posted in bread, cake, dessert, muffin, snack, sweet. Bookmark the permalink.

18 Responses to Baklava scrolls

  1. Gemma says:

    Delicious! These rolls look so good. I love the beautiful presentation, so gorgeous! Btw, natural unsalted pistachios are quite expensive in Spain too…and if you buy them 100% organic and eco then they’ll burn a hole in your pocket! :-p


  2. Shelley C says:

    Oh. My. Gosh. I am in love with this variety. Absolute love. You are amazing.

  3. G’day! These look terrific Rachel and are now on the list!
    Cheers! Joanne

  4. These look beautiful! I love taking a traditional recipe and changing it into something totally different 🙂 great idea!

  5. MamaD1xx4xy says:

    I love baklava too, pistachios would be my nut of choice as well. I may have to add these to my list of things to try!

  6. So creative! I love baklava too 🙂

  7. Emma says:

    Oh wow, why have I never thought of this I love Baklava and I am a little bit obsessed with sweet rolls, this is a serious marriage made in heaven. Wish I had a plateful for my breakfast this morning 😀

  8. Gorgeous

    You have a wonderful food blog so…I’m sending you….

    A foodie invitation…Come join our new vegetarian food group on Facebook and post your yummy recipes, pictures and blog links…Let’s all share and connect through food! 🙂

    Regards D

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