Baklava Rolls in 4 Fillings

Ramadan is the perfect time to prepare something beautiful, generous, and made for sharing. These Baklava Rolls in 4 Fillings bring four flavours to one tray — chocolate, Biscoff, hazelnut, and pistachio — all wrapped in crisp filo layers, soaked in syrup, and finished with matching toppings.

One base recipe. Four different finishes. A stunning centerpiece for Iftar.

What you will need?

• 1 pack filo pastry
• 180 g melted butter
• 200 g walnuts, finely chopped
• 50 g pistachios, finely chopped
• Biscoff spread
• Chocolate spread
• Hazelnut spread (Kinder Bueno style)
• Pistachio spread
• 2 cups water
• 1 cup sugar
• Crushed Biscoff biscuits
• Coconut flakes
• Dried rose petals
• Chopped hazelnuts

Start with syrup

Before assembling the baklava, place the syrup on the stove.

In a saucepan combine:

• 2 cups water
• 1 cup sugar

Bring to a boil, then reduce to low heat and let it simmer gently for about 40 minutes until slightly thickened. Keep it warm on very low heat while you prepare and bake the rolls.

Prepare the tray

Measure your baking tray first. Cut the filo sheets to match the exact size so the rolls fit perfectly without trimming later.

Prepare The filo strips

Now lay one filo sheet on your work surface and brush lightly with melted butter. Then cut lengthwise into 4 equal strips using a knife, scissors, or pizza cutter. Keep remaining filo covered with a clean towel to prevent drying.

Assembly

All four flavours follow the same method.

1. Brush each strip lightly with butter.
2. Add 1 teaspoon of chopped walnuts along one long edge.
3. Microwave each spread for about 30 seconds until pourable.
4. Transfer to piping bags.
5. Pipe a thin line of your chosen spread over the nuts.

Roll tightly from the filled edge into a log.

Place seam-side down in the tray, grouping flavors together for a clean look. Repeat: butter, nuts, spread, roll — until everything is used. Bake at 150°C (fan) for 20–30 minutes, until golden and crisp.

Decorate & Finish

Once baked, remove from the oven and immediately pour the warm syrup evenly over the hot baklava rolls. Allow them to absorb the syrup fully before decorating.

Finish with flavour-matching toppings:

• Chocolate → drizzle chocolate + chopped hazelnuts
• Biscoff → drizzle Biscoff + crushed Biscoff biscuits + rose petals
• Hazelnut → drizzle hazelnut spread + coconut flakes
• Pistachio → drizzle pistachio spread + chopped pistachios

Let the tray rest so the layers settle and the syrup distributes evenly.

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These Baklava Rolls in 4 Fillings stay crisp on the outside, rich and nutty inside, and look beautiful on any Ramadan table. And the best part? Everyone finds their favorite row.