Burma Baklava (Baklava Rolls)
Published Feb 25, 2026
This recipe for Lebanese baklava rolls is so easy! Wrap walnuts, sugar, and cinnamon in phyllo, top with syrup, and serve with pistachios.
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Try my easy rolled baklava recipe!
I’m usually ready to slow down a little when I make Burma Baklava, and that’s kind of the point. It’s the kind of recipe I clear the counter for, set everything out, and just work through one roll at a time. Each sheet gets filled with sugared walnuts and cinnamon, then rolled up and gently crinkled into the pan so the baklava bakes up extra crisp. The syrup goes on as soon as they come out of the oven, which lets it soak in without turning them soggy. I usually make rolled baklava for the holidays or when I need a dessert that can sit out for hours and still hold up.
Happy Cooking!
– Yumna
Burma Baklava Ingredients
- Phyllo: Most grocery stores keep boxes of phyllo sheets in the frozen section.
- Baklava filling: Mix chopped walnuts with granulated sugar and cinnamon make the Burma baklava filling. You can add a little nutmeg or try some pumpkin pie spice.
- Ghee: If you don’t have ghee or clarified butter, you can use regular unsalted butter, but it contains milk solids that can make phyllo brown faster.
- For the simple syrup: You’ll mix together more granulated sugar, water, lemon juice, and orange blossom water. If you don’t have orange blossom water, you can substitute it with ¼ teaspoon orange extract or ½ teaspoon orange zest for every teaspoon of orange blossom water.
- For serving: I like to top the rolls with crushed pistachios. Those are traditional, but you can use any nut you like!
How to Make Burma Baklava
Burma Baklava (Baklava Rolls) Recipe
Ingredients
For the Simple Syrup
- ½ cup granulated sugar
- ⅓ cup water
- 2 teaspoons lemon juice
- 2 teaspoons orange blossom water
For the Sugared Nuts
- 4 cups walnuts finely chopped
- ¾ cup granulated sugar
- 2 teaspoons cinnamon
For Layering
- ½ pound box of phyllo 9"x14" sheets, room temperature (about 20 sheets)
- ¾ cup ghee melted, plus more if needed
- 2 tablespoons crushed pistachios
Instructions
- In a small saucepan, combine the sugar and water and bring to a boil. Reduce the heat to low and simmer for 5–7 minutes until slightly thickened. Stir in the lemon juice and orange blossom water. Remove from the heat and allow the syrup to cool completely.
- In a large bowl, combine the walnuts, sugar, and cinnamon until well combined.
- Preheat the oven to 350°F. Brush the bottom of a 9×13 pan with melted ghee.
- Unroll the phyllo dough and cover it with a lightly damp towel to prevent drying. Place one sheet on a clean work surface and lightly brush with melted ghee.
- Sprinkle about 3 tablespoons of the walnut mixture evenly over the sheet, leaving about 3 inches at the top edge and ½ inch on the sides. Fold up the bottom edge by about 1 inch, then roll tightly into a log.
- Place the roll seam-side down on the bottom left long-edge of the prepared pan and crinkle so the log reaches about half the length of the pan. Repeat with the remaining phyllo sheets and filling, making two rows of 10. Gently push the ends of each roll inward to create a crinkled effect. Cut each roll into thirds.
- Brush the tops of all the rolls generously with the remaining melted ghee. Bake for 35–40 minutes, or until deeply golden and crisp.
- Remove the rolls from the oven and immediately pour the cooled syrup evenly over them. Top with crushed pistachios down the center of each row of rolls. Let rest for 1–2 hours to allow the syrup to fully absorb, then serve.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Replace some of the walnuts with chopped dates: It’ll add chewiness and flavor. You could also try dried apricots, dried figs, or dried cherries.
- Drizzle with melted chocolate: Spoon some melted chocolate on top of the rolls. It’s not traditional, but it’s delicious!
- Or, finish with flaky sea salt: Again, it’s not traditional, but if you like the taste of salty-sweet desserts, sprinkle a little sea salt on top before serving!
Recipe Tips
- Cover the phyllo with a damp kitchen towel. This helps keep the layers from drying out.
- Cut all the way to the bottom of the pan. And use a sharp knife to cut the pastry layers. This helps the ghee seep through all of them.
- Pour the simple syrup on top right out of the oven. You want to do it when the Burma baklava is hot, so the phyllo layers can adequately absorb it. This is how you make it crispy!
FAQs
Keep in mind that baklava is supposed to be sticky and syrupy on the bottom. That said, if it’s too soggy, you may need more time in the oven, have used too much syrup, or have not poured the syrup evenly over the rolls.
Cutting the baklava before baking is easier (and less messy) than cutting it after it’s crispy. Phyllo gets very flaky once it bakes, so cutting it after can make the layers crumble. Cutting it first also helps the syrup soak into all of the layers evenly.
You either want to store it at room temperature or freeze it. If you store it in the fridge, it’ll lose its crispy texture.
