Easy Rolled Russian Baklava
Sweet and flaky, this easy, rolled Russian Baklava will melt in your mouth! Phyllo dough, nuts, and sugar never tasted so good!
**Today’s post is sponsored by Princess Cruises. While I was compensated for my time, all opinions expressed are 100% my own!**
Sometimes I have to pinch myself when I look back at the photos from my Scandinavian Cruise last May! In case you missed it, I had a whirlwind of a trip with Princess cruises, as we sailed through the Baltic visiting so many countries!
I have never had my passport stamped until this trip. I had been to Canada prior to it requiring passports, and now…I’ve been to Denmark, Germany, Norway, Sweden, Finland, Estonia, and Russia!
Yes, Russia. I’ll be honest, when we arrived and saw this on the scene I was a bit worried.
Turns out it was just their yearly celebration, Victory Day, and the military was practicing for a parade. But still….made some nice photos to show the kids, haha!
I have a confession. While I absolutely loved all the beautiful cathedrals…and there were so many cathedrals…
And palaces….
And Museums….
Here’s my confession:
I didn’t care for Russian food. Maybe I didn’t try all of your favorite traditional food? Having spent two lunches, a dinner, and few snacks along the way….I wasn’t impressed. I wish they had served us some Beef Stroganoff!
Except for one thing.
This delicious Russian rolled baklava we ate for lunch on our last day. It was simply divine, and so different from any baklava I have ever eaten. It wasn’t sticky and gooey like most kinds I’ve tried. Instead it was warm and covered in powdered sugar. Flaky, sweet, and the perfect ending to an amazing two days in St. Petersburg.
As my trip aboard Princess Cruises progressed, I kept notes of food that I loved. (Like this Gnocchi Alfredo and these Almond Croissants). Food that I KNEW needed to be made at home for my family. Ironically, I’m not a big fan of baklava. Or at least the traditional baklava that most of us are familiar with. But this? This was something different and my version of this easy rolled Russian Baklava comes pretty close! You can even add a drizzle of honey if you feel inclined!
A few tips about making rolled baklava:
- Make sure your phyllo dough is completely thawed. I bought mine from the store frozen and placed it immediately in my refrigerator for several days.
- Be very careful separating the layers of dough. They are very thin! If they rip, it’s okay with this recipe. Just lay the ripped pieces where they are supposed to be and brush GENTLY with melted butter.
- The more powdered sugar the better. I first douse mine with some right out of the oven, and then again after I cut them. You can even roll the whole log in powdered sugar after they have cooled and then cut your slices.
- These are best on day one. However, cover loosely on the counter to enjoy the next day.
- Want to use the other half of your box of phyllo dough? This recipe can easily be doubled!
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Easy Rolled Russian Baklava
Sweet and flaky, this easy, rolled Russian Baklava will melt in your mouth! Phyllo dough, nuts, and sugar never tasted so good!
Ingredients
- 25 sheets phyllo dough (about 1/2 box), thawed completely
- 1 cup unsalted butter, melted
- 2 cups powdered sugar, divided
- 2 cups walnuts
- 1 Tbsp cinnamon
- honey, optional
Instructions
- In a food processor, pulse walnuts until crumbs. Pour into a bowl and add 1 1/2 cups of the powdered sugar and cinnamon. Mix and set aside.
- In a small bowl, add the melted butter, set aside.
- Lay out one sheet of phyllo dough. Brush gently with melted butter using a silicone pastry brush. Cover with another sheet of phyllo dough. Brush with melted butter. Repeat until you have 5 sheets of phyllo dough stacked. On the last buttered sheet of phyllo dough, sprinkle about 1/2 cup of the walnut mixture. Spread gently with fingers.
- Using your hands, roll the dough up tight (rolling from the short end to the short end). Place in a 13x9 baking dish that has been sprayed with baking spray.
- Repeat for remaining sheets of phyllo dough.
- Drizzle the remaining butter over the top. Bake in a preheated 375°F oven for 28-30 minutes, until edges are brown and crispy.
- Sprinkle immediately with 1/4 cup of the remaining powdered sugar. Cool for about 1 hour. Remove from baking dish and slice each log into 4 pieces and sprinkle with the remaining 1/4 cup powdered sugar. Add honey if desired upon serving. ENJOY!
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**Today’s post is sponsored by Princess Cruises. While I was compensated for my time, all opinions expressed are 100% my own!**
Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator. Her recipes have been featured in over 15 magazines, and her passion is to share her love of cooking with the everyday home cook! Learn more about Aimee.
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Oh my goodness. I love baklava and always get it when I see it on a dessert menu. I might just have to make it at home now. It always seemed a little intimidating to me, but your recipe is very approachable! Thank you for sharing. Your trip looked wonderful. 🙂
This recipe is fool proof, especially since you just roll the baklava up!!
So, I confess that I checked out the baklava when I saw the picture from St. Petersburg. I took a small group of students to Russia for 10 days in 2003…best spring break ever. Next time, try to get to Moscow too because it is more Russian than European. I agree with you about the food & I never saw this baklava. I fell in love with baklava after living in Turkey & this recipe definitely looks easier than others. Thanks for posting it.
Unfortunately, the excursions to Moscow booked up FAST! However, spending two days in St.Petersburg was amazing, especially being able to see all the castles and churches! You’ll have to try this baklava, it’s so good!!!!
This looks like it would melt in your mouth! Yum! Your trip looked like it was so much fun!!!
They really are delicious. And the trip was BEYOND fun 🙂
Your trip looked like heaven though I’m not a big traveler. I’m doing the recipe this week for hungry boys!!
Enjoy the treats 🙂
Do you not separate the milky part from the melted butter? . . . When I work with Middle Eastern padtries, I always scope off the milky residue.
Nope. Didn’t even know that was a thing, LOL!! Guess that makes this dish even easier 🙂
Your photos are amazing. The dessert would be a great end to anything! Thank you for sharing. I’ve never made balavak but I am tempted to try this.
Wishes for tasty dishes,
Linda
Awww thank you so much!!!
Baklava is a Turkish or Greek dish, but not Russian.
Could very well be true 🙂 But I called it Russian because that’s where we ate it and I was inspired by it from there 🙂
Never liked Baklava, but this sounds more like Hungarian pastries- not too sweet. We went on this Princess cruise ,loved seeing each country- one of my favorites!!!!
This definitely is NOT crazy sweet like a traditional gooey baklava!!! And that cruise was absolutely amazing, glad you got to experience it as well 🙂
Oh my I made Baklava years ago what a disaster, but in the end was good. This one looks cool and easier to make thank you. Oh Amy, what a trip that looks like, lucky you. I would love to do that but…. I am so glad I found you, your site is yummy always…lol
It is currently in my oven! Do you think it could freeze well? I’ve got a whole other roll left and Im thinking for the future…
I’m Greek Cypriot , born in Australia Melbourne , made baklava many many times, From bought phylo pastry to home made pastry, my mum was a keen baker, and I was always intrigued when I was younger, I had to be near her and write step by step and draw pictures to follow her recipes, because mum never wrote recipes down, when I would ask her , she would say ” a bit of this and a bit of that” no measurements or quantity
, and I took after her , God rest her Soul, my baking is my time out very theraptic,, when my husband sees me baking he knows I’m having a good day Due to multiple illnesses
other email is wrong.
How do you store after baking. do you need to keep in the fridge
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