Description
Pistachio Honey Baklava Rolls are a delightful twist on the classic Middle Eastern dessert, featuring delicate phyllo dough filled with finely chopped pistachios, baked to a golden crisp, and drenched in a fragrant honey syrup infused with lemon and optional floral notes. Perfect bite-sized treats for holidays, special occasions, or gifting.
Ingredients
Scale
Baklava Rolls
- 1 package phyllo dough (16 oz), thawed according to package instructions
- 1 1/2 cups shelled pistachios, finely chopped
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon (optional)
Honey Syrup
- 3/4 cup honey
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon rose water or orange blossom water (optional, for floral flavor)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the baklava rolls.
- Prepare Pistachios: In a bowl, combine the finely chopped pistachios with ground cinnamon if you’re using it; set this mixture aside.
- Layer Phyllo Sheets: Lay one sheet of thawed phyllo dough on a clean surface and brush lightly with melted butter. Place another sheet on top and brush again with melted butter.
- Add Filling: Sprinkle about 2 tablespoons of the pistachio mixture evenly over the phyllo sheets.
- Roll and Cut: Starting from the short end, roll up the layered phyllo tightly into a log. Cut the log into 2- to 3-inch pieces. Repeat this process with the remaining phyllo sheets, butter, and pistachios.
- Arrange Rolls: Place the baklava rolls seam-side down on a greased or parchment-lined baking sheet. Brush the tops generously with the remaining melted butter.
- Bake: Bake the rolls in the preheated oven for 25 to 30 minutes, or until they are golden and crisp on top.
- Make Syrup: While the baklava bakes, combine honey, water, granulated sugar, and lemon juice in a saucepan. Bring to a simmer over medium heat and stir until the sugar dissolves. Let it simmer for 8 to 10 minutes to thicken slightly. If using, stir in rose water or orange blossom water, then remove from heat and let cool slightly.
- Pour Syrup: Once the baklava rolls come out of the oven, immediately pour the warm honey syrup evenly over them, allowing the syrup to soak into the rolls.
- Rest: Let the baklava rolls sit at room temperature for at least 1 hour to fully absorb the syrup before serving.
Notes
- Store baklava rolls at room temperature in an airtight container for up to 5 days.
- These rolls make excellent gifts or festive treats for holidays and special events.
- For extra aroma, add a pinch of ground cardamom to the pistachio mixture.
- Be careful when handling phyllo dough; keep it covered with a damp towel to prevent drying out.
