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.
Before assembling the baklava, place the syrup on the stove.
In a saucepan combine:
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.
Measure your baking tray first. Cut the filo sheets to match the exact size so the rolls fit perfectly without trimming later.
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.
All four flavours follow the same method.
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.
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:
Let the tray rest so the layers settle and the syrup distributes evenly.
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.
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.