Delicate layers of crisp, golden phyllo pastry filled with a spiced blend of finely chopped pistachios and walnuts, these baklava fingers are a refined and irresistible take on the traditional Middle Eastern dessert. Rolled into elegant bite-sized pieces and finished with fragrant honey syrup, they are the perfect treat to enjoy with a cup of tea or coffee.

Why You’ll Love This Recipe

These baklava fingers offer everything you love about classic baklava—crisp texture, sweet syrup, warm spices, and rich nuts—but in a more approachable, neatly rolled form. They’re easier to portion, simple to assemble, and ideal for gifting or serving at gatherings. The combination of pistachios, walnuts, cinnamon, and cardamom delivers a complex, aromatic flavor in every bite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the baklava:
12 sheets phyllo pastry
1/2 cup unsalted butter, melted
1/2 cup walnuts, finely chopped
1/2 cup pistachios, finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom

For the syrup:
1/2 cup honey
1/4 cup sugar
1/4 cup water
1 tablespoon lemon juice
1/2 teaspoon vanilla extract

For garnish:
2 tablespoons crushed pistachios

directions

Preheat the oven to 350°F (175°C). Line a baking dish with parchment paper.
In a small bowl, combine chopped walnuts, pistachios, cinnamon, and cardamom. Set aside.
On a clean surface, lay one sheet of phyllo pastry. Brush evenly with melted butter. Place another sheet on top and brush again.
Sprinkle a spoonful of the nut mixture along one edge of the pastry. Roll tightly into a log.
Cut the log in half if desired, and place seam-side down in the prepared baking dish.
Repeat the process with the remaining phyllo sheets and nut filling.
Once all the rolls are in the dish, brush the tops with remaining melted butter.
Bake for 30–35 minutes or until the phyllo is crisp and golden.
While the baklava bakes, prepare the syrup: combine honey, sugar, water, lemon juice, and vanilla in a saucepan. Bring to a simmer and cook for 8–10 minutes. Remove from heat and let cool slightly.
As soon as the baklava is out of the oven, pour the warm syrup evenly over the rolls. Let it soak and cool completely.
Garnish with crushed pistachios before serving.

Servings and timing

This recipe makes approximately 24 baklava fingers.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Variations

Almond Baklava: Replace walnuts with finely chopped almonds for a slightly sweeter, more delicate flavor.
Rosewater Syrup: Add 1 teaspoon of rosewater or orange blossom water to the syrup for floral notes.
Chocolate Drizzle: Once cooled, drizzle the rolls lightly with melted dark chocolate for a decadent touch.
Spiced Syrup: Add a cinnamon stick or whole cloves to the syrup while it simmers for extra depth.
Vegan Version: Use vegan butter and maple syrup instead of honey for a plant-based alternative.
Mini Baklava Bites: Roll shorter lengths and slice into smaller bite-sized pieces for party trays.

storage/reheating

Store the baklava fingers in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 10 days, although this may slightly soften the pastry. Re-crisp in a 300°F (150°C) oven for 5–7 minutes if desired. These also freeze well—wrap tightly and freeze for up to 1 month. Thaw at room temperature before serving.

FAQs

Can I make baklava fingers ahead of time?

Yes, they can be made a day or two in advance and actually improve in flavor as the syrup continues to absorb.

How do I keep the phyllo from drying out while working?

Cover unused sheets with a clean, damp kitchen towel or plastic wrap to keep them from drying out.

Can I use just one type of nut?

Yes, you can use all pistachios or all walnuts based on preference or availability.

Why is my baklava not crispy?

If the phyllo wasn’t baked long enough or absorbed too much syrup too quickly, it can soften. Ensure thorough baking and use hot syrup on hot baklava.

Can I reheat baklava?

It is typically served at room temperature, but you can reheat briefly in a low oven if you prefer it warm.

What’s the best way to chop the nuts?

Use a food processor with short pulses or a sharp knife. Avoid over-processing into a paste.

Can I reduce the sugar in the syrup?

Yes, but keep in mind that the syrup helps preserve the baklava and balance the pastry’s richness.

Is it necessary to cut the rolls before baking?

Cutting the rolls in half makes them more manageable and easier to serve but is optional.

How do I know when the syrup is ready?

It should be slightly thickened and coat the back of a spoon, typically after simmering for 8–10 minutes.

Can I use store-bought syrup?

It’s best to make your own to control the flavor and sweetness, but in a pinch, a high-quality honey syrup can be used.

Conclusion

Rolled Pistachio & Walnut Baklava Fingers are a refined take on the beloved classic dessert, offering all the traditional flavor in a convenient, elegant form. With layers of buttery phyllo, spiced nut filling, and a sweet honey glaze, they’re the perfect treat for spe