A warm apple pie and pecan baklava smash up into scrolls your guests will lose their minds over!
These Greek-inspired Apple Pecan Baklava scrolls are a cozy twist on classic baklava. Buttery layers of phyllo are filled with roasted apples, toasted pecans, and warm cinnamon, rolled into golden scrolls, and soaked in a fragrant honey syrup. It’s everything you love about apple pie and baklava in one beautiful dessert — perfect for the holidays or any special occasion.
This recipe makes me so excited, and I could not wait to share it. If you love classic Greek baklava and crave the flavors of my ultimate apple pie, this dessert brings the best of both worlds together. The roasted apples add softness and warmth, while the pecans and syrup-soaked phyllo keep the flavors rich, nutty, and unmistakably baklava. An impressive dessert that feels both comforting and elegant.
Why will everyone love these apple baklava scrolls?
Sweet, fragrant honey
Vanilla cinnamon syrup soaked
Buttery, crispy layered phyllo
Warm, sticky, cinnamon-spiced apples
Toasty, nutty, sweet pecans
What ingredients do I need for the roasted apples?
Apples – peeled, cored, and sliced not too thinly for even roasting. You can use pears if you’d like, or switch things up each time you make these.
Olive oil or melted butter – adds richness and helps caramelize the apples for concentrated flavor.
Brown sugar – enhances sweetness, warmth, and adds a deep, rich sweetness to the filling.
Ground cinnamon – brings classic fall flavor with warm spiciness.
What goes into the apple pecan baklava filling?
Pecans – finely chopped for even distribution. Substitute walnuts for half the pecans for a more traditional Greek flavor, or use any combination of your favorite nuts.
Ground cinnamon – adds even more warmth and spice to the apple pecan baklava filling.
Ground cloves – a small amount adds depth and rounds out the warmth of the cinnamon and brown sugar.
Salt – balances the sweetness and enhances the filling’s warm, sweet flavor.
What kind of phyllo dough should I use?
#4 Phyllo pastry – traditional Greek phyllo, thawed and at room temperature. A 1-pound pack of #4 phyllo contains about 18–20 sheets. Use all of it by dividing into two stacks of 9–10 sheets each.
Unsalted butter – melted, for brushing and drizzling over the top of the scrolls. No need to drizzle in between layers!
What ingredients are in the honey syrup?
Granulated sugar – sweetens and balances the honey while thickening this simple syrup.
Water – creates the syrup base and helps the sugar melt without burning.
Greek honey – adds floral sweetness and authentic flavor, so it’s my favorite, but you can use what’s local to you.
Fresh lemon juice – brightens and balances the syrup, or you could use a clementine or half an orange if you prefer. I prefer orange in this recipe, but use what you like.
Vanilla extract – adds warmth.
Cinnamon stick or ground cinnamon – infuses the syrup and amps up the sweet, warm spice of the rolls.
How do I roast the apples?
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the apple slices with olive oil (or butter), brown sugar, and cinnamon. Spread in a single layer and roast for 15–20 minutes, stirring once, until softened and most of the moisture has cooked off. Make sure the apples are well roasted and dry before filling so the baklava stays crisp. Let cool completely, then coarsely chop.
How do I make the apple pecan filling?
Reduce the oven temperature to 325°F (160°C). In a large bowl, combine the roasted apples, chopped pecans, cinnamon, cloves, and a pinch of salt. Mix until evenly combined.
How do I assemble saragli-style baklava scrolls?
Unwrap the phyllo and keep it covered with a clean kitchen towel while you work. Divide the phyllo sheets into two equal stacks of about 9–10 sheets each. Place one stack of unbuttered phyllo on a clean surface. Spread half of the apple pecan mixture evenly over the top sheet, leaving a 1-inch border around the edges. Roll tightly from the long edge into a log. Repeat with the remaining phyllo and filling.
How do I create the scrolls?
Slice each log into 12 thick rounds, creating 24 scrolls total. Arrange them cut-side up in a buttered 9×13-inch baking dish, leaving a little space between each scroll.
How long do I bake the baklava scrolls?
Pour the melted butter evenly over the scrolls, making sure it seeps into the layers. Bake on the center rack for 45–50 minutes, until golden brown and crisp.
How do I make the honey syrup?
While the baklava bakes, combine the sugar, water, and cinnamon stick in a saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat and stir in the honey, lemon juice, and vanilla. Let the syrup cool completely.
When do I add the syrup?
As soon as the baklava comes out of the oven, pour the cool syrup evenly over the hot scrolls. Let rest uncovered at room temperature for at least 3–4 hours so the syrup can fully absorb.
What if I want the scrolls crispy all around?
Bake the scrolls in two pans with space between them, or use muffin tins. The secret to maximum crispiness is baking them low and slow… 325°F (160°C) for longer. The longer you bake them, the crispier they get, and skipping the syrup keeps the phyllo golden and crispy on all sides.
How should I serve apple pecan baklava?
Serve at room temperature, garnished with extra chopped pecans or a light drizzle of honey. Don’t forget the hot cup of Greek coffee, because paired with these scrolls, it takes cozy over the top!
How do I store baklava scrolls?
Store covered at room temperature for up to 5 days or refrigerate for up to a week.
Can I make this dessert ahead of time?
Yes! You can put the whole thing together weeks ahead and freeze it before baking. Thaw overnight in the fridge, then bake the day you’re serving, so it’s warm.
Can I freeze cooked apple pecan baklava scrolls?
Freeze the baked scrolls without syrup for up to 2 months. Thaw and drizzle with warm syrup before serving.
Do you have more apple pie smash-ups?
Apple Phyllo Rolls: Greek Milopitakia Rolls
Watch the Video
Apple Pecan Baklava Scrolls (Saragli Style)
This Greek-inspired Apple Pecan Baklava is a cozy fall twist on the classic. Buttery layers of phyllo are filled with roasted apples, toasted pecans, and warm cinnamon, rolled into golden scrolls, and soaked in a fragrant honey syrup. It’s everything you love about apple pie and baklava in one beautiful dessert — perfect for the holidays or any special occasion.
Ingredients
For the roasted apples:
- 4 large apples, peeled, cored, and thinly sliced
- 2 tablespoons olive oil or melted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
For the filling:
- 3 cups finely chopped pecans
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- Pinch of salt
For the phyllo:
- 1 pound (#4) phyllo pastry, thawed and at room temperature (about 18–20 sheets total)
- ¾ pound (340 g) unsalted butter, melted
For the syrup:
- 2 cups granulated sugar
- 1½ cups water
- ½ cup Greek honey
- Juice of half a lemon
- 1 teaspoon pure vanilla extract
- 1 cinnamon stick or ½ teaspoon ground cinnamon
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the apple slices with olive oil, brown sugar, and cinnamon. Spread them in a single layer and roast for 15–20 minutes, stirring once, until the apples soften and most of their juices have cooked off. Let cool completely, then coarsely chop.
Reduce the oven temperature to 325°F (160°C).
In a large bowl, combine the roasted apples, chopped pecans, cinnamon, cloves, and a pinch of salt. Mix until evenly combined.
Unwrap the phyllo and keep it covered with a clean kitchen towel while you work. Divide the phyllo sheets into two equal stacks — about 9 or 10 sheets per stack.
Take one stack of phyllo (unbuttered) and spread half of the apple-pecan mixture evenly across the top sheet, leaving about a 1-inch border on all sides. Roll it up tightly from the long edge into a log. Repeat with the remaining phyllo and filling to form a second log.
Slice each log into 12 thick rounds for a total of 24 scrolls. Arrange them cut-side up in a buttered 9x13-inch baking pan, leaving a little space between each one.
Pour the melted butter evenly over the scrolls, making sure it seeps down into the layers. Bake on the center rack for 45–50 minutes, or until golden brown and crisp all over.
While the baklava bakes, make the syrup: combine the sugar, water, and cinnamon stick in a saucepan. Bring to a boil, then lower the heat and simmer for 5 minutes. Remove from heat, stir in honey, lemon juice, and vanilla, and let the syrup cool completely.
As soon as the baklava comes out of the oven, pour the cool syrup evenly over the hot scrolls. Let rest uncovered at room temperature for at least 3–4 hours so the syrup can absorb fully.
Serve at room temperature, garnished with extra chopped pecans or a drizzle of honey.
Notes
A 1-pound pack of #4 phyllo contains about 18–20 sheets. Use all of it by dividing into two stacks of 9–10 sheets each.
Make sure the apples are well roasted and dry before filling so the baklava stays crisp.
You can substitute walnuts for half of the pecans if you prefer a more traditional flavor.
Store covered at room temperature for up to 5 days or refrigerate for a week.
Freeze baked (unsyruped) scrolls for up to 2 months; thaw and drizzle with warm syrup before serving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
STAUB Ceramics Rectangular Baking Dish, 13x9-inch, Dark Blue -
J.A. Henckels International 31161-201 CLASSIC Chef's Knife, 8 Inch, Black
-
KitchenAid KSM3311XAQ Artisan Mini Series Tilt-Head Stand Mixer, 3.5 quart, Aqua Sky Blue
-
CASABREWS Ultra Espresso Machine with LCD Display, Powerful Milk Frother and Customizable Brewing Temperature, Provides Barista-Level Lattes and Cappuccinos
-
Breville BOV900BSS Smart Oven Air Fryer Pro and Convection Oven, Brushed Stainless Steel
in the video, you say not to mix the apples and pecans together..but to layer them separately on the phylo..than roll. I was curious why it was different