Burma Baklava (Rolled Baklava)
Apr 21, 2026
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Burma baklava is a rolled version of classic layered baklava. Each piece is made by spreading buttered phyllo with a walnut and cinnamon filling, rolling it tightly around a wooden dowel, then scrunching it into a compact, ridged cylinder before baking. It is lighter and crispier than regular baklava, less syrupy, and not overly sweet. It also stays fresh and crunchy for nearly a week, which makes it a wonderful make-ahead dessert.
I first had rolled baklava at a small pastry shop in Turkey and immediately understood why it has its own following. The texture is different from anything you get with a standard layered baklava, more shatteringly crisp, with the walnut filling running through every layer of the roll. In Turkey it is known as Burma baklava or Sari Burma, meaning “yellow twist.” In Greece, the same rolled pastry goes by the name Saragli.
If you love this, you might also want to try my classic baklava and pistachio baklava, all three make a beautiful dessert spread.
First Rule For A Crispy Baklava
The single most important rule in this baklava rolls recipe: the baklava must be hot and the syrup must be cold. Pour cold syrup over hot baklava straight out of the oven. If the syrup is warm, or if the baklava has cooled down before you pour, you will get soggy baklava instead of a crispy one. Get this right and the rolls stay crunchy for days.
What You Need: The Dowel
Burma baklava requires a wooden dowel to roll the phyllo tightly. You can find 3/8-inch wood doweling at any hardware store — Home Depot carries it and will cut it to your preferred length in store. It is inexpensive (less than a dollar!) and worth having on hand. In a pinch, a wooden spoon handle or thick chopstick can work, but the 3/8-inch dowel gives the cleanest, tightest roll.
Ingredients
For the syrup you need sugar, water, and lemon juice, simmered and then left to cool completely before use. The lemon does two things: it brightens the flavor and prevents the syrup from crystallizing as it cools. This is not a honey-based or heavily spiced syrup, and that restraint is part of what keeps the baklava lighter and less sweet than the classic version.
For the filling, use finely chopped walnuts and cinnamon. The walnuts should be finely chopped, not a paste, but fine enough that they sit evenly in the roll without creating thick lumps that make it hard to roll and scrunch.
For assembly you need store-bought phyllo dough and unsalted butter, melted and cooled before use. Phyllo is usually found in the freezer section close to puff pastry. If yours is frozen, thaw it completely according to the package instructions before you start. This cannot be rushed, so make sure to plan accordingly. Once open, phyllo dries out quickly, so keep the entire stack covered with a clean kitchen towel the whole time you are working.
How to Make Burma Baklava
Make the syrup first: Combine the sugar and water in a saucepan, bring to a boil, then reduce heat and simmer for 7 minutes or until it starts to thicken. Turn the heat off, stir in the lemon juice and set aside to cool completely. It needs to be fully cool by the time the baklava comes out of the oven.
Prepare the filling: Chop the walnuts by hand or in a food processor, then mix with cinnamon and set aside.
Assemble the rolls: Place one sheet of phyllo on a clean surface and brush generously with melted butter. Sprinkle 2 to 3 tablespoons of the walnut mixture evenly across the surface, keeping a small border at the edges. Do not overstuff, you will be rolling and scrunching, and too much filling will cause the roll to tear. Place the dowel at the bottom edge and roll the phyllo tightly around it.
Once rolled, gently push both ends inward toward the center, this creates the signature scrunched, ridged look and compacts the layers. Carefully slide the dowel out and place the roll in a buttered 9×13-inch pan. Repeat with the remaining sheets.
Bake: Cut each roll in half (so you will have 4 baklavas in each row) or your desired size before baking. Brush the tops generously with more melted butter. Bake at 350°F (175°C) for about 40 minutes until deeply golden.
Finish. The moment the pan comes out of the oven, pour the cold syrup evenly over the hot baklava. You will hear it sizzle that is exactly what you want. Leave it to absorb fully before serving. If you like, garnish it with some ground pistachios.
Burma baklava is wonderful served alongside a small cup of Turkish coffee, the boldness of the coffee balances the sweetness of the pastry perfectly.
Frequently Asked Questions
The dowel is what allows you to roll the phyllo tightly and then scrunch it. A wooden spoon handle or thick chopstick can work in a pinch, but a 3/8-inch dowel gives the cleanest result.
Yes. Finely chopped pistachios work beautifully and give a slightly more delicate flavor. I recommend leaving the cinnamon out if using pistachios.
The most likely reason is that the syrup was not cold enough when poured over the hot baklava. The temperature contrast is what creates and preserves the crunch. Make the syrup well ahead and let it cool completely.
Up to 6 days at room temperature in an airtight container, staying crispy the whole time.
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Burma Baklava (Turkish Rolled Baklava)
Ingredients
Syrup
- ¾ cup granulated sugar
- ½ cup water
- 2 tbsp fresh lemon juice
Filling
- 2½ cups walnuts, finely chopped
- 1 tsp cinnamon
Assembly
- 20 – 22 sheets phyllo dough, thawed if frozen
- 1½ sticks unsalted butter, melted and cooled
Instructions
- Combine sugar and water in a saucepan over medium high heat. Bring to a boil, then reduce heat to medium and simmer for 7-10 minutes until it has started to thicken. Turn the heat off, stir in the lemon juice and set aside to cool completely.
- Mix the finely chopped walnuts with cinnamon and set aside.
- Preheat oven to 350°F (175°C). Brush a 9×13-inch baking pan with some of the melted butter.
- Place one sheet of phyllo on a clean surface. Keep the remaining sheets covered with a towel. Brush the sheet generously with melted butter.
- Sprinkle 2 to 3 tablespoons of the walnut mixture evenly over the surface, leaving a small border at the edges.
- Place the dowel at the bottom edge and roll the phyllo tightly around it. Gently push both ends inward toward the center to scrunch the roll. Slide the dowel out and place the roll in the prepared pan.
- Repeat with the remaining phyllo sheets and filling.
- Cut each roll into half. Brush the tops generously with more melted butter.
- Bake for 40-45 minutes until deeply golden.
- Immediately pour the cold syrup evenly over the hot baklava. Let sit for 2 hours until fully absorbed before serving.
Notes
- The syrup must be completely cold and the baklava must be hot when you pour. This is what keeps the rolls crispy.
- Do not overstuff the rolls. A light, even layer of filling is enough — too much will cause tearing when you scrunch.
- Keep phyllo covered with a kitchen towel at all times. It dries out within minutes of being exposed to air.
- If using frozen phyllo, thaw completely according to package instructions before starting.
- You need a 3/8-inch wooden dowel for rolling. Available at hardware stores like Home Depot.
- Stores at room temperature in an airtight container for up to 6 days. Do not refrigerate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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