Rolled baklava with almonds and orange blossom

Prep Time 35 minutes
Cook Time 20 minutes
Servings 20 pieces
Do you love baklava, but feel intimidated by the process for preparing your own at home? No worries, this recipe is super simple and just needs a light touch to get the right texture. The end result is so delicious and totally worth the effort! We've used a mix of almonds and walnuts for this recipe, but you can use any type or mixture of nuts that you want. We've also added orange blossom water for that lightly floral tasty touch, and replaced the honey with maple syrup. You can find orange blossom water in the Middle Eastern section of most grocery stores for just a few dollars a bottle. This impressive dessert is great for a crowd and is an excellent addition to any potluck or dinner party.

How it's made: maple and orange blossom water syrup


  • 1 cup of
  • 1 cup of water
  • 1/2 cup of
  • 1 teaspoon of orange blossom water
  • Zest of half an orange
  • 1 tablespoon of orange juice


  1. In a saucepan, bring all of the ingredients to a boil, and mix until the sugar is dissolved and it has a syrupy texture. Let cool.

How it's made: almond-walnut topping



  1. Use a food processor to finely chop the almonds and walnuts.
  2. In a bowl, stir together the nuts, cane sugar, and cinnamon. Set aside.
  3. Cut each phyllo pastry sheet into small rectangles, about 22cm by 10cm. Cover with a damp dish towel so that they don't dry out.
  4. On a clean work surface, place 2 rectangles of phyllo dough down with the wide edge facing you. Brush with coconut oil and then sprinkle with the nut mixture. Top with 2 more sheets of phyllo, brush with oil, and sprinkle nut mix again. Repeat once more.
  5. Pinch the edges and roll them together delicately. Brush again with melted coconut oil and cut into about 7 pieces.
  6. Repeat the process twice more with the remaining ingredients in order to get about 20 pieces of baklava.
  7. Place them all on a baking sheet covered with parchment paper and bake for 20 minutes at 350°F, until they're golden brown. Let cool, cover with the syrup, and serve.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.