Chocolate Baklava Rolls That Are So Easy to Make
Here in Crete, baklava isn’t just a dessert—it’s a little piece of tradition wrapped in layers. I’ve always adored its crispy pastry and nutty heart, but this rolled version? It’s my playful twist. Instead of the classic squares, I roll the baklava so that it hides a chocolate filling. Every bite is a little burst of sweetness. Let’s do it together!
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How I Make My Chocolate Baklava Rolls
When I make these Chocolate Baklava Rolls, I keep the taste of traditional baklava but give it a whole new look. Instead of layering the phyllo, I roll each sheet on its own, so every piece has its shape and crunch.
I start by making the filling — walnuts processed just enough to keep some texture, a pinch of cinnamon, and dark chocolate chips.
The chocolate is dark for a deep taste, not too sweet, so it blends and balances the syrup that will come later.
>> Baklava + chocolate fan? Check my double chocolate baklava recipe!
With the filling ready, I take one sheet of phyllo, lay it flat, and extend a neat line of the walnut-chocolate mixture along one of the long edges.
Then I roll it up, keeping it snug but not too tight, so the layers have room to puff up in the oven.
Once rolled, I twist the roll gently and place it onto the baking tray. I line up the rolls next to each other, creating tidy, ready-to-bake rows.
Only after all the rolls are arranged, I brush them generously with melted butter. Then I cut them into 3-4 cm portions.
Finally, the rolls go into the oven until they fill the kitchen with that unmistakable baklava aroma.
BAKLAVA SYRUP
While they bake, I prepare the syrup: sugar, water, honey, lemon juice, orange zest, cloves, and cinnamon, simmered until fragrant.
When the rolls come out, I pour the cooled syrup over them without delay, letting it seep into all the twists and folds. Once cooled, each roll is glossy, sweet, and perfectly ready to enjoy.
>> Head to this post to learn more about syrup for baklava.
Chocolate Baklava Rolls
Ingredients
- 12 phyllo pastry sheets (about 30 × 40 cm each)
- 150 grams butter melted (about ⅔ cup)
- 200 grams walnuts roughly processed (about 2 cups)
- 150 grams dark chocolate (about 1 cup)
- 1 tsp ground cinnamon
For the syrup
- 250 grams sugar
- 350 ml water
- 1 tbsp Cretan thyme honey
- Juice of one lemon
- Zest of 1 orange (I like to have different citrus fruits, but you can do everything with either lemon or orange).
- 3-4 whole cloves
- 1 cinnamon stick
Instructions
Make the filling for the baklava
- Process the walnuts roughly.
- In a bowl, mix the walnuts, the dark chocolate chips, and the cinnamon.
- The chocolate will melt just enough in the oven to blend with the nuts into a sweet, rich filling.
Prepare and fill the phyllo
- Lay one sheet flat on your work surface. Keep the rest covered with a clean, damp kitchen towel so they stay soft and easy to work with.
- Spoon a thin line of the nut-and-chocolate filling along one edge of the phyllo.
- Roll it up gently, then twist.
Arrange on the tray
- Place each stick snugly in your baking tray so they keep their shape. Continue until all the filling is used.
- Generously brush the tops with melted butter for crunch.
Bake the baklava
- Bake in a preheated oven at 170°C (~340°F) for 50-60 minutes, or until deep golden and crisp.
Make the syrup
- While the baklava is baking, add sugar, water, honey, lemon juice, orange zest, cloves, and the cinnamon stick to a saucepan.
- Bring to a gentle boil, then simmer for 5–7 minutes until the syrup is aromatic and slightly thickened.
- Take it off the heat and let it cool completely.
- Right after you take the hot rolls from the oven, pour the cooled syrup evenly over them.
- That happy sizzle means the syrup is soaking through every layer.
Rest & serve
- Let the rolls rest for at least 1–2 hours so the syrup works its magic.
- Serve with strong Greek coffee, herbal tea, or—if you’re feeling indulgent—a scoop of ice cream.
Nutrition
Tips & Secrets for Perfect Baklava Rolls
- Keep the phyllo covered with a damp towel while working to prevent it from drying out.
- Don’t roll too tightly — a little space inside helps the layers bake evenly and stay flaky.
- Brush butter generously for maximum crispness.
- Always pour cooled syrup over hot baklava for perfect absorption without sogginess.
- Let them rest before serving so the syrup can soak through completely.
Cretan-Inspired Variations
Want to stay true to local Greek flavors? Try the following ideas!
- Cretan Honey & Almond Rolls
Use local almonds instead of walnuts, and drizzle extra thyme honey over the top right before serving for a touch of floral sweetness.
- Mastiha-Scented Baklava Rolls
Add a pinch of ground mastiha (mastic resin) to the filling for a subtle, resinous aroma. If you don’t love mastiha, try adding finely chopped dried figs to the filling for a fruity note
- Raki-Soaked Raisin Twist
Soak a handful of raisins in Cretan raki (or another grape spirit) for 30 minutes, then mix them into the nut-and-chocolate filling for a boozy, grown-up touch.
Chocolate Baklava Rolls are my playful twist on the classic—beautiful to look at and even better to eat.
Pin for Later!
Chocolate Baklava Rolls
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
