Chocolate and Hazelnut Baklava Rolls
Crisp, golden phyllo pastry rolled around a rich chocolate hazelnut filling and soaked in fragrant honey syrup. A modern, easy twist on classic baklava that is perfect for entertaining.
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
Keep phyllo dough covered with a damp towel while working to prevent it from drying out and cracking. Always pair hot pastry with cooled syrup, or cooled pastry with warm syrup, to keep the layers crisp instead of soggy. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze unsoaked baked rolls for up to 2 months.