Yield: 20 pieces

Easy Rolled Russian Baklava

Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 2 hours

Sweet and flaky, this easy, rolled Russian Baklava will melt in your mouth! Phyllo dough, nuts, and sugar never tasted so good!


  • 25 sheets phyllo dough (about ½ box), thawed completely
  • 1 cup unsalted butter, melted
  • 2 cups powdered sugar, divided
  • 2 cups walnuts
  • 1 Tablespoon cinnamon
  • honey, optional


  1. In a food processor, pulse walnuts until crumbs. Pour into a bowl and add 1 ½ cups of the powdered sugar and cinnamon. Mix and set aside.
  2. In a small bowl, add the melted butter, set aside.
  3. 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 ½ cup of the walnut mixture. Spread gently with fingers.
  4. 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.
  5. Repeat for remaining sheets of phyllo dough.
  6. Drizzle the remaining butter over the top. Bake in a preheated 375°F oven for 28-30 minutes, until edges are brown and crispy.
  7. Sprinkle immediately with ¼ 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 ¼ cup powdered sugar. Add honey if desired upon serving. ENJOY!


  • 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!
  • Nutrition Information:



    Serving Size:

    1 piece

    Amount Per Serving: Calories: 302Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 24mgSodium: 173mgCarbohydrates: 32gFiber: 2gSugar: 12gProtein: 4g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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