Damascus-Style Sweet Wrap

Here’s a recipe for a baklava-style dessert that’s very practical, incredibly delicious, and super easy to make at home in no time.

Ingredients
  • 125 g butter or margarine (at room temperature)
  • 2 eggs (reserve the yolk of one for the topping)
  • 1 tea glass powdered sugar
  • 2.5 tablespoons semolina
  • 1 packet baking powder
  • 1 packet vanilla
  • 2.5 water glasses flour
  • 1 small tea glass ground pistachios
  • 1 small tea glass finely chopped walnuts
  • 3 water glasses granulated sugar
  • 3 water glasses water
  • 3 drops lemon juice
Preparation
  1. To make the Damascus-style sweet wrap, start by preparing the syrup. Place 3 cups of granulated sugar in a medium-sized, deep pot.
  2. Pour 3 cups of water over the sugar and place the pot on the stove. Stir constantly until the sugar dissolves, then bring to a boil.
  3. Once the syrup comes to a boil, squeeze in 3–4 drops of lemon juice. Simmer the syrup over low heat for 10 minutes. Then remove it from the heat and let it cool. The water glass measurement used in this recipe is 200 ml.
  4. For the Damascus roll dessert dough: Place 125 grams of room-temperature butter in a deep bowl. Next, separate the yolk from one of the 2 eggs and add the rest to the bowl.
  5. Then add 1 tea glass of powdered sugar, 2.5 tablespoons of semolina, and 1 packet of vanilla.
  6. Mix the ingredients thoroughly with a fork.
  7. Finally, gradually add 1 packet of baking powder and 2½–3 cups of flour to the bowl, a little at a time. Knead until you have a fairly soft dough that doesn’t stick to your hands.
  8. Divide the prepared dough into 2 equal parts.
  9. Make a well in the center of each piece of dough. Add 1 small teacup of ground pistachios to one and 1 small teacup of finely chopped walnuts to the other.
  10. Knead each piece of dough separately until smooth.
  11. Once kneading is complete, shape the dough into smooth, oval forms.
  12. Using a knife, cut each piece of dough into 4 equal parts. This will give you a total of 8 equal pieces of dough.
  13. Next, roll each of these dough pieces into long strips on the countertop.
  14. Arrange the long strips of dough along the short side of a large, lightly greased rectangular baking dish, leaving space between them.
  15. Using a knife, cut the dough arranged in the baking dish into the desired sizes.
  16. Finally, brush the top of the Damascus wraps with the egg yolk you set aside earlier.
  17. Bake in a preheated 180-degree oven. Bake for about 30 minutes, checking periodically, until the top and bottom are nicely browned.
  18. Once the Damascus rolls are done, remove them from the oven and let them cool for 2–3 minutes to allow the initial heat to subside.
  19. Then, using a ladle, carefully pour the cold syrup at room temperature over the hot dessert. The dessert will be warm, and the syrup will be cold. Let it sit until the dessert has absorbed the syrup.
  20. Once the pistachio and walnut-filled Damascus roll has absorbed the syrup, you can garnish it as desired and serve.
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Recipe Details
  • Category: Dessert
  • Difficulty: Medium
  • Preparation: 25 min
  • Cooking: 30 min
  • Servings: 32
  • Published: 08.08.2026
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Damascus-Style Sweet Wrap
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Recipe Author
Seda Güneş
Seda Güneş

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