These Apple Phyllo Rolls bring together delicate golden pastry, tender grated apples, and the comforting warmth of cinnamon. A sweet vanilla syrup is poured over the rolls while they’re still hot, soaking into the layers and making every bite wonderfully moist.
Made with store-bought phyllo dough, this recipe is easy to put together without making pastry from scratch. It’s a cozy dessert to share on a cool fall afternoon, especially with a warm cup of coffee or tea.
The filling for these Apple Phyllo Rolls comes together in one bowl, with grated apples, brown sugar, cinnamon, and a little semolina to absorb the juices. The apples soften as the rolls bake, while the vanilla syrup adds sweetness and keeps the layers tender. If you enjoy apple desserts, you’ll also love my Apple Turnovers with Puff Pastry.
Working with store-bought phyllo is easier when you keep the unused sheets covered as you fill and roll each one. If you’re new to this delicate pastry, Athens Foods’ phyllo tips offer helpful guidance on thawing and handling the dough.
Quick Recipe Info
- Prep Time: 20 minutes
- Bake Time: 30 minutes, or until golden
- Syrup Cook Time: About 25–30 minutes, while the rolls bake
- Total Time: About 50 minutes, plus cooling
- Yield: 5 rolls, cut into smaller pieces for serving
- Oven Temperature: 350°F (175°C)
- Difficulty: Easy
- Best Served: Once cooled slightly, allowing the vanilla syrup to soak into the pastry
Why You’ll Love These Apple Phyllo Rolls
These Apple Phyllo Rolls bring together golden pastry, a generous apple filling, and sweet vanilla syrup. They’re simple to prepare and perfect for sharing when you’re craving a comforting homemade dessert.
- Easy to make: Store-bought phyllo keeps preparation simple, and the filling comes together in one bowl.
- Full of apple flavor: Fresh grated apples, brown sugar, and cinnamon give every bite a warm fall flavor.
- Tender and juicy: The vanilla syrup soaks into the baked rolls, keeping the filling and inner pastry layers moist.
- Simple ingredients: A handful of everyday ingredients turns into a beautiful dessert.
- Lovely for sharing: Cut the rolls into smaller pieces and serve with coffee or tea for a cozy afternoon treat.
Ingredients You’ll Need
These Apple Phyllo Rolls use a few simple ingredients for a tender apple filling and sweet vanilla syrup. You’ll find the full ingredient list with exact measurements in the recipe card below.
- Phyllo dough: Store-bought sheets, thawed if frozen and kept covered while you work.
- Apples: Peeled and grated for a filling that softens as it bakes.
- Semolina: Helps absorb the apple juices and thicken the filling.
- Brown sugar: Adds sweetness and a light caramel flavor.
- Cinnamon and salt: Bring warmth and balance to the apple filling.
- Granulated sugar, water, and vanilla extract: Make the syrup poured over the hot rolls.
How to Make Apple Phyllo Rolls
These Apple Phyllo Rolls start with a simple apple filling and finish with a warm vanilla syrup. Prepare the syrup while the rolls bake so both are hot when you bring them together.
Step 1: Prepare the Apple Filling
Preheat the oven to 350°F (175°C). Peel, core, and grate the apples into a large bowl. Add the brown sugar, salt, cinnamon, and semolina. Stir until everything is evenly combined.
Step 2: Fill and Roll the Phyllo
Lay one sheet of phyllo dough flat on your work surface, keeping the remaining sheets covered to prevent drying. Arrange one-fifth of the apple filling in a line along one edge, then roll the pastry around it. Repeat with the remaining sheets and filling.
Step 3: Arrange in the Baking Dish
Place the rolls snugly beside each other in a baking dish, seam-side down. Cut them into smaller pieces, as shown in the photo, using a sharp knife.
Step 4: Bake Until Golden
Bake for about 30 minutes, or until the pastry is golden and the filling is tender. Check toward the end of baking and allow a few extra minutes if needed.
Step 5: Make the Vanilla Syrup
As soon as the rolls go into the oven, combine the granulated sugar, water, and vanilla extract in a saucepan. Bring to a boil, stirring occasionally to dissolve the sugar. Reduce the heat to the lowest setting and let it simmer gently until the rolls finish baking.
Step 6: Pour the Syrup and Let It Soak
Remove the baked Apple Phyllo Rolls from the oven and immediately pour the hot vanilla syrup evenly over them. Let the rolls cool slightly in the dish, giving the pastry time to absorb the syrup before serving.
If you enjoy pastries finished with sweet syrup, try my Baklava Recipe for another homemade dessert.
How to Store and Freeze
Let the Apple Phyllo Rolls cool completely before storing. The pastry will become softer as it absorbs the vanilla syrup.
Refrigerate: Keep the rolls in an airtight container in the refrigerator for up to 4 days. Include any remaining syrup to help keep them moist.
Freeze: Arrange portions in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 months and thaw overnight in the refrigerator. The phyllo will be softer after thawing.
To Serve: Enjoy chilled, bring individual portions to room temperature, or warm gently in the microwave in short intervals.
Frequently Asked Questions (FAQ)
Can I use any type of apple?
Yes, use apples you enjoy baking with. Granny Smith adds tartness to balance the sweet syrup, while Golden Delicious gives a sweeter filling.
Why do you add semolina to the filling?
Semolina absorbs some of the apple juices as the rolls bake, helping the filling hold together without cooking the apples beforehand.
Should the rolls and syrup both be hot?
Yes. For these Apple Phyllo Rolls, pour the hot vanilla syrup over the rolls immediately after baking. Let them rest and cool slightly so the syrup can soak into the layers.
Can I make these a day ahead?
Yes, they work well as a make-ahead dessert. Once cooled, cover and refrigerate. The pastry will soften as it absorbs more syrup.
How do I keep phyllo sheets from drying out?
Keep unused sheets covered with plastic wrap and a slightly damp kitchen towel while you work. Uncover one sheet at a time to fill and roll.
Nutrition per Serving
Estimated nutrition for one piece of Apple Phyllo Rolls, based on 20 servings:
- Calories: 130 kcal
- Carbohydrates: 31 g
- Sugars: 20 g
- Protein: 2 g
- Fat: 0.5 g
- Fiber: 1.5 g
- Sodium: 150 mg
These values are approximate and assume 150 g of phyllo dough in total and all the vanilla syrup is consumed. Actual nutrition will vary depending on the size of the pastry sheets and apples.
Conclusion
These Apple Phyllo Rolls are a simple way to turn fresh apples and store-bought pastry into a comforting homemade dessert. With cinnamon apple filling, golden layers, and sweet vanilla syrup, they’re lovely served with coffee or tea on a cool fall afternoon.
For another cozy apple treat, try my Apple Turnovers with Puff Pastry. If you make these Apple Phyllo Rolls, leave a comment and a recipe rating below. I’d love to hear how they turned out!
Apple Phyllo Rolls with Vanilla Syrup
Ingredients
Equipment
Method
- Prepare the oven and filling. Preheat the oven to 350°F (175°C). Place the grated apples in a large bowl. Add the semolina, brown sugar, salt, and cinnamon. Mix until evenly combined.
- Fill the phyllo. Lay one sheet of phyllo flat on your work surface. Keep the remaining sheets covered to prevent drying. Arrange one-fifth of the apple filling in a line along one edge.
- Roll and arrange. Roll the phyllo around the filling and place seam-side down in a baking dish. Repeat with the remaining sheets and filling, arranging all 5 rolls snugly beside each other. Cut each roll into 4 pieces to make 20 portions.
- Bake. Bake for approximately 30 minutes, or until the pastry is golden and the apple filling is tender.
- Prepare the syrup while baking. As soon as the rolls go into the oven, combine the granulated sugar, water, and vanilla extract in a saucepan. Bring to a boil, stirring occasionally until the sugar dissolves. Reduce the heat to the lowest setting and simmer gently until the rolls finish baking.
- Add the hot syrup. Remove the rolls from the oven and immediately pour the hot syrup evenly over the hot pastry.
- Let soak and serve. Leave the rolls in the baking dish to absorb the syrup and cool slightly before serving.
Notes
- Phyllo size: Use large sheets suitable for making full-length rolls. Sheet sizes and thickness vary by brand.
- Keep the dough covered: Cover unused phyllo with plastic wrap and a slightly damp towel while assembling.
- Semolina: Use fine semolina, not semolina pudding mix.
- Syrup: Keep the syrup at a very gentle simmer to avoid reducing it too much. Both the pastry and syrup should be hot when combined.
- Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
- Freezing: Freeze for up to 2 months. Thaw overnight in the refrigerator. The pastry will soften after thawing.
- Timing: The syrup cooks while the rolls bake. Cooling and soaking time are additional.
- Nutrition estimate: Values assume 150 g of phyllo dough in total, 20 equal pieces, and all syrup consumed. The actual weight of the 5 sheets was not measured.
Nutrition per Serving
Serving Size: 1 pieceCalories: 130 kcal
Carbohydrates: 31 g
Sugar: 20 g
Protein: 2 g
Fat: 0.5 g
Fiber: 1.5 g
Sodium: 150 mg