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Strawberry Baklava Halloumi

Crispy phyllo-wrapped halloumi soaked in fresh strawberry syrup and topped with crushed pistachios. A sweet-salty twist on traditional baklava.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 rolls
Course: Appetizer, Dessert
Cuisine: Greek, Mediterranean, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

Baklava Rolls
  • 8 sheets phyllo dough, thawed
  • 8 oz halloumi cheese, sliced into rectangles
  • 1 cup crushed pistachios or walnuts
  • 4 tbsp melted unsalted butter
  • 1 tsp lemon zest optional
Strawberry Syrup
  • 2 cup fresh strawberries, hulled and halved
  • 0.33 cup granulated sugar adjust to sweetness
  • 0.25 cup water
  • 1 tbsp lemon juice
  • 1 tbsp honey optional, for depth

Equipment

  • Rimmed Baking Sheet
  • Parchment Paper
  • Medium Saucepan
  • Pastry Brush
  • Fine Mesh Sieve (optional)

Method
 

  1. Combine strawberries, sugar, and water in a saucepan. Simmer over medium heat for 10-12 minutes until berries break down. Stir in lemon juice and honey. Strain if desired. Set aside to cool.
  2. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  3. Lay 2 sheets of phyllo on a clean surface. Brush each sheet with melted butter. Sprinkle crushed pistachios near the bottom edge and place a halloumi rectangle on top.
  4. Fold the sides inward and roll tightly from the bottom like a cigar. Place seam-side down on the prepared baking sheet. Repeat with remaining phyllo and halloumi.
  5. Brush tops with melted butter. Bake for 20-25 minutes until golden and crisp.
  6. While rolls are hot, spoon warm strawberry syrup over them. Top with crushed pistachios and sliced fresh strawberries. Serve immediately.

Notes

Halloumi tip: If your halloumi is very salty, soak slices in cold water for 15-20 minutes before wrapping.
Serve warm: This dish is best served immediately while the halloumi is soft and the phyllo is crisp.