Pistachio Baklava Rolls (Print Version)

Golden phyllo rolls packed with crushed pistachios and a fragrant orange blossom syrup finish.

# What You'll Need:

→ Filling

01 - 1 1/2 cups shelled unsalted pistachios, finely chopped
02 - 1/4 cup granulated sugar
03 - 1/2 teaspoon ground cinnamon
04 - 1/8 teaspoon fine sea salt

→ Pastry

05 - 16 sheets phyllo dough, thawed
06 - 1/2 cup unsalted butter, melted

→ Orange Blossom Syrup

07 - 1 cup granulated sugar
08 - 1/2 cup water
09 - 2 teaspoons orange blossom water
10 - 1 tablespoon fresh lemon juice

→ Garnish

11 - 2 tablespoons finely chopped pistachios

# How to Make It:

01 - Set the oven to 350°F (180°C) and line a baking sheet with parchment paper.
02 - Combine pistachios, granulated sugar, ground cinnamon and fine sea salt in a food processor; pulse until the mixture is finely chopped but not pasty.
03 - Unroll the phyllo sheets and keep them covered with a slightly damp towel to prevent drying while you work.
04 - Place one phyllo sheet on a clean surface, brush lightly with melted butter, lay a second sheet on top and brush again to coat evenly.
05 - Evenly sprinkle 2 to 3 tablespoons of the pistachio filling in a straight line along the long edge of the layered phyllo.
06 - Roll the phyllo tightly into a log around the filling, cut the log into two equal pieces and place each piece seam-side down on the prepared baking sheet.
07 - Repeat the layering, filling and rolling process with the remaining phyllo and filling to yield a total of 16 rolls.
08 - Brush the tops of all rolls generously with the remaining melted butter to ensure even browning.
09 - Bake in the preheated oven for 25 to 30 minutes, or until the rolls are uniformly golden and crisp.
10 - While the rolls bake, combine granulated sugar, water and fresh lemon juice in a small saucepan; bring to a boil, then reduce heat and simmer for 8 minutes. Remove from heat and stir in orange blossom water, then allow the syrup to cool slightly.
11 - Remove the baked rolls from the oven and immediately spoon the warm syrup evenly over them so the syrup soaks in.
12 - Allow the rolls to cool to room temperature, then sprinkle with the finely chopped pistachios before serving.

# Additional Tips::

01 -
  • They’re like a secret sweet gift: delicate, nutty, and perfumed with floral syrup.
  • Each bite delivers crispy magic, thanks to smart layering and a foolproof syrup trick.
02 -
  • Once, distracted by a phone call, I let the phyllo sit out—by the time I returned, it crumbled to bits; always keep it covered.
  • I learned to drizzle syrup while the rolls are hot; doing it too late makes the pastry soggy instead of crunchy.
03 -
  • Thaw your phyllo dough slowly in the fridge, not on the counter, to prevent tearing.
  • Add the orange blossom water off the heat so you keep its delicate fragrance.
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