Chocolate Baklava Rolls

My Cretan Recipe

Rolled phyllo pastries filled with walnuts, cinnamon, and dark chocolate chips, baked golden and soaked in spiced syrup.

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Prep Time 30

Cook Time 1

Cool and soak 1

Total Time 2 30

Course Dessert

Cuisine (Greek-Turkish), Mediterranean

Servings rolls

Calories 320 kcal

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

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.

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.

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 in a preheated oven at 170°C (~340°F) for 50-60 minutes, or until deep golden and crisp.

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.

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.

Calories: 320kcal

Keyword baklava, dark chocolate, syrup

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