Chocolate and Hazelnut Baklava Rolls: Easy Homemade Recipe
There is something magical about the moment you bite into a warm, crisp baklava roll and find a river of melted chocolate and toasted hazelnuts waiting inside. These Chocolate and Hazelnut Baklava Rolls take everything you love about a classic Turkish Baklava and roll it into individual, cigar-shaped pastries that are easier to portion, faster to bake, and honestly just as addictive as the original.
If you grew up loving Lebanese Desserts or the syrup-soaked pastries found across Eastern Cuisine, this recipe will feel instantly familiar, yet the chocolate hazelnut filling gives it a modern, almost Nutella-inspired twist. It is the kind of Baklava Dessert that disappears from the tray within minutes of hitting the table, so you might want to double the batch before your guests even arrive.
Why You’ll Love This Recipe
- Crispy, golden layers: Buttery phyllo dough bakes up shatteringly crisp on the outside while staying tender enough to roll without cracking.
- Rich chocolate hazelnut center: A warm, gooey filling of chocolate and toasted hazelnuts melts into every bite for a luxurious finish.
- Faster than traditional baklava: Rolling individual pastries means less assembly time than layering a full tray, and they bake in under 25 minutes.
- Perfect for entertaining: These rolls look impressive on a dessert platter but require very little hands-on skill, making them ideal for holidays or dinner parties.
Essential Ingredients
The right ingredients make all the difference between a soggy roll and one with that signature crackly bite, so it helps to use fresh phyllo and good quality nuts.
- Phyllo dough: Thin, delicate sheets that create the signature flaky texture of any good Baklava Recipe. Keep it covered with a damp towel while you work so it does not dry out.
- Unsalted butter, melted: Brushed between every layer for richness and that deep golden color once baked.
- Hazelnuts, toasted and chopped: Toasting brings out their natural oils and nutty aroma, giving the filling its signature depth.
- Semi-sweet chocolate, chopped: Melts into a silky pocket inside each roll. Chocolate chips work in a pinch, but chopped bar chocolate melts more smoothly.
- Granulated sugar: Adds a touch of sweetness to the nut filling without overpowering the chocolate.
- Ground cinnamon: A warm spice note that ties the filling together and nods to traditional spiced fillings used in many Turkish Desserts.
- Honey: Used in the syrup for natural sweetness and that classic sticky baklava finish.
- Water and lemon juice: Combined with honey and sugar to make a light syrup that soaks into the warm rolls after baking.
Ready to cook? Find the full recipe below:
Chocolate and Hazelnut Baklava Rolls
Equipment
- Baking sheet
- Parchment paper
- Pastry brush
- Small saucepan
- Mixing bowl
Ingredients
For the Filling
- 1.5 cups hazelnuts toasted and chopped
- 1 cup semi-sweet chocolate chopped
- 0.25 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Rolls
- 16 sheets phyllo dough thawed
- 0.75 cup unsalted butter melted
For the Syrup
- 0.75 cup honey
- 0.5 cup granulated sugar
- 0.5 cup water
- 1 tablespoon lemon juice freshly squeezed
Instructions
- Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for 8 to 10 minutes, stirring once, until fragrant. Let cool slightly, then chop coarsely.
- In a mixing bowl, combine the chopped hazelnuts, chopped chocolate, sugar, and cinnamon. Set aside.
- In a small saucepan, bring the honey, sugar, water, and lemon juice to a gentle boil over medium heat. Reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and let cool.
- Lay one sheet of phyllo on a clean, dry surface and brush generously with melted butter. Top with a second sheet and brush again.
- Sprinkle about 2 tablespoons of the chocolate hazelnut filling along one short edge of the phyllo, leaving a small border.
- Starting from the filled edge, roll the phyllo tightly into a cigar shape, tucking in the sides halfway through to seal in the filling.
- Place the roll seam side down on a parchment lined baking sheet. Repeat with the remaining phyllo and filling, spacing the rolls slightly apart.
- Bake for 18 to 22 minutes, until the rolls are deep golden brown and crisp to the touch.
- While the rolls are still hot, drizzle the cooled syrup evenly over the top. Let soak for at least 15 minutes before serving.
Notes
Try These Variations
- Pistachio swap: Replace the hazelnuts with chopped pistachios for a greener, slightly more floral filling that is common in many regional baklava styles.
- Orange blossom syrup: Stir a splash of orange blossom or rose water into the syrup for a fragrant, floral finish often used in Middle Eastern baking.
- Vegan version: Swap the butter for melted plant-based butter and use dairy free chocolate, making these rolls a sweet addition to a table full of Vegan Main Dishes and desserts alike.
- Spiced pumpkin twist: For an autumn spin, fold a spoonful of pumpkin puree and extra cinnamon into the filling, giving these rolls a cozy flavor reminiscent of a spiced Pumpkin Roll.
How to Prepare Chocolate and Hazelnut Baklava Rolls
- Toast the hazelnuts: Spread hazelnuts on a baking sheet and toast at 350°F (175°C) for 8 to 10 minutes, stirring once, until fragrant. Let cool slightly, then chop coarsely.
- Make the filling: In a bowl, combine the chopped hazelnuts, chopped chocolate, sugar, and cinnamon. Set aside.
- Prepare the syrup: In a small saucepan, bring honey, sugar, water, and lemon juice to a gentle boil over medium heat, then simmer for 5 minutes until slightly thickened. Remove from heat and let cool while you assemble the rolls.
- Layer the phyllo: Lay one sheet of phyllo on a clean surface and brush generously with melted butter. Top with a second sheet and brush again.
- Add the filling: Sprinkle about 2 tablespoons of the chocolate hazelnut mixture along one short edge of the phyllo, leaving a small border.
- Roll tightly: Starting from the filled edge, roll the phyllo into a tight cigar shape, tucking in the sides halfway through to seal the filling inside.
- Repeat and arrange: Continue with remaining phyllo sheets and filling, placing each roll seam side down on a parchment lined baking sheet, spaced slightly apart.
- Bake until golden: Bake at 350°F (175°C) for 18 to 22 minutes, until the rolls are deep golden brown and crisp to the touch.
- Soak in syrup: While the rolls are still hot, drizzle the cooled syrup evenly over the top, letting it soak in for at least 15 minutes before serving.
Tips for Best Results
- Keep phyllo covered: Phyllo dries out within minutes of air exposure. Keep unused sheets under a damp kitchen towel to prevent cracking and tearing.
- Use hot pastry with cool syrup: A common mistake is pouring hot syrup over hot rolls, which makes the layers turn soggy instead of staying crisp. Always cool one of the two components first.
- Do not overfill: Too much filling makes rolling difficult and can cause the rolls to burst open in the oven. A light, even layer is all you need.
- Toast nuts fully: Lightly toasted hazelnuts have far more flavor than raw ones, so do not skip this step even if you are short on time.
Serving Ideas
- Dust the finished rolls lightly with crushed pistachios or extra chopped hazelnuts for a beautiful, textured finish.
- Serve warm alongside a small cup of strong coffee or spiced tea, the way you might enjoy any classic Baklava Dessert after a meal.
- Pair with a scoop of vanilla or pistachio ice cream for a contrast of warm and cold.
- Arrange on a platter with fresh figs or pomegranate seeds for a festive, colorful dessert spread.
Storing and Reheating
- Room temperature: Store leftover rolls in an airtight container at room temperature for up to 3 days, as the syrup helps keep them moist.
- Refrigeration: For longer storage, refrigerate in an airtight container for up to 1 week, though the texture will soften slightly.
- Freezing: Freeze baked, unsoaked rolls in a single layer, then transfer to a freezer bag for up to 2 months. Soak in fresh syrup after reheating.
- Reheating: Warm in a 300°F (150°C) oven for 8 to 10 minutes to re-crisp the layers before serving again.
Recipe FAQs
Can I make these ahead of time?
Yes, you can assemble and bake the rolls a day in advance, then add the syrup just before serving for the best texture.
Why did my phyllo dough tear while rolling?
This usually happens when the sheets dry out. Keep them covered with a damp towel and work quickly once you uncover a sheet.
Can I use a different nut instead of hazelnuts?
Absolutely. Walnuts, pistachios, or almonds all work well and are common substitutions in many baklava style recipes.
Is this recipe very sweet?
It has a balanced sweetness from the honey syrup and chocolate, but you can reduce the sugar in the filling slightly if you prefer a less sweet dessert.
Final Thoughts
These Chocolate and Hazelnut Baklava Rolls bring together the best of two worlds, the crisp, syrup soaked tradition of classic baklava and the irresistible pull of melted chocolate and toasted nuts. Whether you are making them for a holiday table or simply craving something sweet and a little indulgent, this recipe is well worth the small effort of rolling each one by hand.
