Walnut Rolled Baklava

Name: Walnut Rolled Baklava
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 500 g phyllo dough sheets; 400 g walnuts; 200 g butter; 100 g sugar; 2 tsp ground cinnamon; 400 ml water; 300 g sugar; 2 tbsp lemon juice; 2 tbsp honey

Cevizli Sarma Baklava

This delicate baklava variety features layers of paper-thin phyllo dough rolled around a rich walnut filling, creating elegant spiral logs. The pastries are golden and crispy on the outside with a sweet, nutty center that melts in your mouth. It's perfect for special occasions when you want to impress guests with an authentic Turkish dessert that's both beautiful and delicious.

Recipe Details

Prep 45 min

Cook 40 min

Servings 8

Difficulty Medium

Nutrition per Serving

485 Calories

8g Protein

28g Fat

52g Carbs

3g Fiber

Cevizli sarma baklava represents the artistry of Turkish pastry making, where skilled bakers transform simple ingredients into edible works of art. This rolled version of baklava originated in Ottoman palace kitchens, where pastry chefs competed to create the most elegant presentations of the beloved dessert. The beauty of sarma baklava lies in its texture contrast - the exterior phyllo becomes wonderfully crispy and golden when baked, while the walnut filling inside stays moist and aromatic. Each bite delivers layers of buttery pastry that shatter delicately, releasing the warm spices and rich nuts within. The sweet syrup penetrates every layer, creating a perfect balance of textures and flavors. The aroma while baking is intoxicating - butter, cinnamon, and toasted walnuts fill the kitchen with the essence of Turkish hospitality. When you slice into the finished rolls, you'll see beautiful spiral patterns that showcase the careful layering technique. This dessert is traditionally served at weddings, religious holidays, and family celebrations. Serve these elegant pastries with strong Turkish tea or coffee to balance the sweetness. The individual portions make them perfect for entertaining, as each guest receives their own beautifully formed piece. Despite its impressive appearance, this baklava is surprisingly approachable for home cooks willing to work patiently with the delicate phyllo dough.

Ingredients

500 g phyllo dough sheets
400 g walnuts
200 g butter
100 g sugar
2 tsp ground cinnamon
400 ml water
300 g sugar
2 tbsp lemon juice
2 tbsp honey

Instructions

Prepare walnut filling

Roughly chop the walnuts into small pieces, leaving some texture. Mix with 100g sugar and cinnamon in a bowl until evenly combined. The mixture should smell aromatic and coat the nuts lightly. Do not grind the walnuts too finely or the filling will be powdery.
Melt butter gently

Melt butter in a small saucepan over low heat for 3-4 minutes until completely liquid and slightly warm. Remove from heat and let cool for 2 minutes until just warm to touch. Do not let the butter get too hot or it will tear the phyllo.
Prepare phyllo sheets

Remove phyllo from package and lay flat on a clean surface. Cover immediately with a slightly damp kitchen towel to prevent drying. Work with one sheet at a time, keeping others covered. Do not let the phyllo dry out or it will crack and tear.
Fill and roll

Brush one phyllo sheet generously with melted butter. Sprinkle 3 tbsp walnut mixture along one short edge, leaving 2cm border. Roll tightly from filled edge, creating a log shape. The roll should be firm but not so tight that filling spills out. Do not roll loosely or the baklava will unravel.
Arrange in pan

Place rolled baklava seam-side down in a buttered baking dish. Repeat with remaining phyllo and filling, arranging rolls side by side without gaps. Brush tops generously with remaining butter until golden yellow. Do not overlap the rolls or they will stick together.
Score and bake

Using a sharp knife, score diagonal lines across each roll to create 4cm pieces. Bake at 180°C for 35-40 minutes until deep golden brown and crispy. The tops should sound hollow when tapped gently. Do not open oven door frequently or temperature will drop.
Make syrup

Combine 300g sugar, water, lemon juice, and honey in a saucepan. Bring to boiling over medium-high heat, then reduce to low and simmer for 8-10 minutes until slightly thickened. The syrup should coat a spoon lightly when done. Do not caramelize the sugar or it will become bitter.
Add syrup immediately

Pour hot syrup evenly over hot baklava immediately after removing from oven. The pastry should sizzle and absorb the syrup quickly. Let cool completely at room temperature for 2-3 hours until syrup is fully absorbed. Do not refrigerate or the pastry will become soggy.

Tips

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Cooking Tips

Work with one phyllo sheet at a time and keep the rest covered with a barely damp towel - too much moisture will make them soggy, too little will cause cracking. Room temperature phyllo is easier to handle than cold.

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Alternatives

Replace walnuts with pistachios or almonds for different flavors, though walnuts are traditional. You can add a pinch of ground cloves or cardamom to the nut mixture for extra warmth and complexity.

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Serving & Storage

Serve at room temperature with strong Turkish coffee or tea to balance the sweetness. Store covered at room temperature for up to 5 days - refrigeration makes the pastry lose its crispness. Cut into individual pieces just before serving for the best presentation.