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Apple phyllo rolls with vanilla syrup stacked on a ceramic plate, showing golden pastry layers and cinnamon apple filling.
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Apple Phyllo Rolls with Vanilla Syrup

Golden phyllo rolls filled with grated apples, brown sugar, and cinnamon, then soaked in sweet vanilla syrup. An easy homemade dessert made with store-bought phyllo dough.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 20 pieces
Course: Dessert
Cuisine: Balkan
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

For the Apple Rolls
  • 5 large sheets phyllo dough, thawed if frozen
  • 5 medium apples, peeled, cored, and grated
  • 1/2 cups (approximately 85 g) fine semolina
  • 1/4 cup (50 g) packed brown sugar
  • 1 tsp salt
  • 1 tsp ground cinnamon
For the Vanilla Syrup
  • 1¼ cups (250 g) granulated sugar
  • 1½ cups (350 ml) water
  • 1 tsp (5 ml) vanilla extract

Equipment

  • Vegetable peeler and box grater
  • Large mixing bowl
  • Spoon or silicone spatula
  • Baking dish large enough to hold 5 rolls
  • Sharp knife
  • Small saucepan
  • Ladle
  • Measuring cups and spoons

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Bake. Bake for approximately 30 minutes, or until the pastry is golden and the apple filling is tender.
  5. 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.
  6. Add the hot syrup. Remove the rolls from the oven and immediately pour the hot syrup evenly over the hot pastry.
  7. 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 piece
Calories: 130 kcal
Carbohydrates: 31 g
Sugar: 20 g
Protein: 2 g
Fat: 0.5 g
Fiber: 1.5 g
Sodium: 150 mg