Description
Pumpkin Spice Baklava Rolls are a delightful fall-inspired twist on traditional baklava, featuring a spiced pumpkin and walnut filling wrapped in crisp, buttery phyllo pastry. Each roll is baked to golden perfection and drizzled with warm honey syrup, offering a perfect balance of sweet, nutty, and aromatic flavors. These rolls make an excellent dessert or cozy snack especially during the autumn season.
Ingredients
Scale
Filling
- 1 cup pumpkin puree
- 1 cup walnuts, chopped
- 0.5 cup sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
Baklava Rolls
- 1 package phyllo pastry sheets
- 1 cup unsalted butter, melted
Honey Syrup
- 1 cup honey
- 0.25 cup water
- 1 teaspoon vanilla extract
Garnish
- Pistachios, chopped (optional)
Instructions
- Prepare the filling: In a medium bowl, combine the pumpkin puree, chopped walnuts, sugar, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Mix thoroughly until all the spices are evenly incorporated and the mixture has a cohesive consistency. Set the filling aside.
- Prepare phyllo dough: Keep the phyllo pastry sheets covered with a damp towel while working to prevent them from drying out. Melt the unsalted butter and have a pastry brush ready for use.
- Assemble the rolls: Lay one sheet of phyllo on a clean surface and brush it lightly with melted butter. Place a second sheet on top and brush again with butter. Spoon a thin line of the pumpkin walnut filling along one edge of the layered phyllo sheets. Carefully roll the phyllo into a tight log, sealing the edges with additional melted butter. Repeat this process until all the filling and phyllo sheets are used.
- Bake the rolls: Place the assembled rolls on a buttered baking sheet with slight spacing between each roll. Brush the tops with more melted butter. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until the rolls are crisp and golden brown.
- Make the honey syrup: While the rolls bake, combine the honey, water, and vanilla extract in a small saucepan. Warm gently over low heat, stirring occasionally until the honey melts and the syrup blends smoothly. Remove from heat and let it cool slightly.
- Finish and garnish: Immediately after baking, drizzle the warm honey syrup over the hot rolls, allowing the syrup to soak in fully. Sprinkle chopped pistachios on top for a colorful and crunchy garnish if desired.
- Cool and serve: Allow the baklava rolls to cool completely to room temperature so the syrup can set well. Serve these delicious pumpkin spice baklava rolls alongside hot tea or coffee for a cozy and flavorful treat.
Notes
- Keep phyllo dough covered with a damp towel to prevent it from drying out and becoming brittle while working.
- If you prefer a crunchier texture, you can toast the walnuts lightly before mixing them into the filling.
- For a vegan version, substitute butter with vegan margarine and use agave syrup instead of honey.
- These rolls can be stored in an airtight container for up to 3 days but are best enjoyed fresh for optimal crispness.
- Adjust the amount of sugar according to your sweetness preference or substitute with coconut sugar for a lower glycemic index.
