Orange Blossom Baklava Rolls are a fragrant, flaky twist on traditional baklava — rolled into elegant logs instead of layered, filled with nuts and spices, then soaked in an aromatic orange blossom syrup. These individual rolls are easier to serve, delightfully crisp, and elegantly floral.
In a small saucepan, combine sugar, water, and lemon juice.
Bring to a simmer over medium heat, stirring until sugar dissolves.
Let simmer for 6–8 minutes until slightly thickened.
Remove from heat and stir in orange blossom water.
Cool completely — this helps the syrup soak in properly after baking.
In a bowl, mix chopped nuts, sugar, cinnamon, cardamom, and orange zest (if using). Set aside.
Preheat oven to 350°F (175°C) and butter a baking dish (9x13 inch or similar).
Place one phyllo sheet on a clean surface, brush lightly with melted butter, then top with a second sheet and butter again.
Sprinkle 2–3 tablespoons of nut mixture across the short edge of the sheet (about 1 inch in from the edge).
Roll up tightly into a log. Slice in half for smaller rolls (optional).
Place seam-side down in the baking dish.
Repeat with remaining phyllo and filling until all used.
Brush the tops of all rolls generously with melted butter.
Bake for 30–35 minutes, or until golden and crisp.
As soon as the rolls come out of the oven, pour the cooled orange blossom syrup evenly over them.
Let soak for at least 1 hour before serving to absorb flavor and moisture.
Serve at room temperature with a sprinkle of crushed pistachios or edible petals.
Great with mint tea, espresso, or spiced coffee.
Pair with a scoop of rosewater or citrus sorbet for a plated dessert.
Use a mix of pistachios, almonds, and walnuts for flavor depth.
Add a touch of rose water to the syrup for a floral twist.
For a savory twist: swap nuts with feta + herbs and omit the syrup.
16 servings