Description

Flaky phyllo pastry rolled around a rich spiced nut filling, baked until crisp, and soaked in aromatic honey syrup. These baklava fingers are a delightful, bite-sized twist on the traditional dessert—perfect with coffee or tea.

Ingredients

Units Scale

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
1/2 cup honey
1/4 cup sugar
1/4 cup water
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
2 tablespoons crushed pistachios (for garnish)

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Instructions

Preheat oven to 350°F (175°C). Line a baking dish with parchment paper.
In a bowl, mix chopped walnuts, pistachios, cinnamon, and cardamom.
Lay one sheet of phyllo on a clean surface, brush with melted butter, and place another sheet on top. Brush again.
Sprinkle a spoonful of the nut mixture along one edge and roll tightly into a log. Cut in half if desired. Repeat with remaining sheets.
Place rolls seam-side down in the baking dish and brush tops with butter.
Bake for 30–35 minutes or until golden and crisp.
Meanwhile, prepare the syrup by simmering honey, sugar, water, lemon juice, and vanilla in a saucepan for 8–10 minutes. Let cool slightly.
Pour warm syrup over hot baklava rolls. Let absorb and cool completely.
Garnish with crushed pistachios before serving.

Notes

Keep phyllo sheets covered with a damp cloth to prevent drying out while working.
Let baklava cool completely before serving to allow syrup to fully soak in.
You can freeze unbaked rolls and bake from frozen, adding a few extra minutes to the baking time.
Try using orange blossom or rose water for a floral twist in the syrup.

Nutrition

Serving Size: 1 piece
Calories: 160
Sugar: 10g
Sodium: 40mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 2g
Cholesterol: 10mg