Pistachio Baklava Rolls (Printable Page)

Golden phyllo rolls filled with crushed pistachios, drizzled with orange blossom syrup and sprinkled with pistachios.

# What You Need:

→ For the Filling

01 - 1 ½ cups (180 g) shelled unsalted pistachios
02 - ¼ cup (50 g) granulated sugar
03 - ½ teaspoon ground cinnamon
04 - ⅛ teaspoon fine sea salt

→ For the Pastry

05 - 16 sheets phyllo dough (approx. 30 x 40 cm), thawed
06 - ½ cup (115 g) unsalted butter, melted

→ For the Orange Blossom Syrup

07 - 1 cup (200 g) granulated sugar
08 - ½ cup (120 ml) water
09 - 2 teaspoons orange blossom water
10 - 1 tablespoon fresh lemon juice

→ For Garnish

11 - 2 tablespoons finely chopped pistachios

# Steps:

01 - Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
02 - In a food processor, pulse pistachios, sugar, cinnamon, and salt until finely chopped but not pasty. Set aside.
03 - Unroll the phyllo dough and cover with a slightly damp towel to prevent drying.
04 - Lay one sheet of phyllo on a clean surface and brush lightly with melted butter. Place another sheet on top and brush again.
05 - Sprinkle 2–3 tablespoons of the pistachio filling in a line along the long edge.
06 - Roll up tightly into a log. Cut the roll into two equal pieces and place seam side down on the prepared baking sheet.
07 - Repeat with remaining phyllo sheets and filling to make 16 rolls.
08 - Brush the tops with remaining melted butter.
09 - Bake for 25–30 minutes, or until golden and crisp.
10 - While baking, make the syrup: Combine sugar, water, and lemon juice in a small saucepan. Bring to a boil, then simmer for 8 minutes. Remove from heat, stir in orange blossom water, and cool slightly.
11 - Remove baklava rolls from oven and immediately spoon warm syrup evenly over them.
12 - Let cool to room temperature. Sprinkle with chopped pistachios before serving.

# Expert Advice:

01 -
  • The orange blossom syrup lends just the right hint of perfume, turning these from simple pastries into something magical.
  • Because every roll is its own golden parcel, theyre endlessly shareable (but disappear shockingly fast).
02 -
  • If the phyllo dries out, it tears and becomes impossible to roll—always keep it covered when not in use.
  • I once overshot the syrup and ended up with soggy rolls; just drizzle, don't drench, to keep the pastry crisp.
03 -
  • Brushing each layer of phyllo carefully with butter, not soaking, yields the flakiest, least greasy pastry.
  • Cutting the rolls while the pastry is still warm makes for neater edges and easier serving.
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