Pistachio Baklava Rolls (Printable)

Crispy phyllo rolls with fragrant pistachio filling and orange blossom syrup.

# What You 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 (approximately 12 x 16 inches), 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

# Directions:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a food processor, pulse the pistachios, granulated sugar, cinnamon and salt until the mixture is finely chopped but still has some texture; transfer to a bowl and reserve.
03 - Unroll the phyllo and keep it covered with a slightly damp towel to prevent drying while you work.
04 - Place one sheet of phyllo on a clean work surface and brush lightly with melted butter; place a second sheet on top and brush again.
05 - Along the long edge of the layered phyllo, sprinkle 2 to 3 tablespoons of the pistachio mixture in a continuous line, leaving a small margin at the edges.
06 - Roll the phyllo tightly into a log, cut the log in half with a sharp knife, and transfer each piece to the prepared baking sheet with the seam side down.
07 - Continue layering, filling, rolling and cutting until you have 16 rolls on the baking sheet, working quickly to keep the phyllo from drying.
08 - Brush the tops of all rolls with the remaining melted butter to encourage even browning and a crisp finish.
09 - Bake in the preheated oven for 25 to 30 minutes, or until the rolls are deep golden and crisp.
10 - While the rolls bake, combine the sugar, water and lemon juice in a small saucepan, bring to a boil, then simmer for 8 minutes; remove from the heat and stir in the orange blossom water.
11 - When the rolls come out of the oven, spoon the warm syrup evenly over them so it soaks into the layers; allow the syrup to absorb.
12 - Let the rolls cool to room temperature, then sprinkle with the chopped pistachios before serving.

# Expert Advice:

01 -
  • You'll discover how effortless it feels to create elegant rolls with buttery, crisp phyllo and two simple bowls.
  • The orange blossom syrup transforms the whole experience into a fragrant memory that lingers long after dessert.
02 -
  • I once forgot to keep the phyllo covered—twenty minutes later, I was patching together sheets like a phyllo jigsaw puzzle.
  • Warming the syrup gently before drizzling is essential; cold syrup makes the pastry lose its crispness far too fast.
03 -
  • Using clarified butter gets you maximum crunch without any sogginess—it's worth the extra little step.
  • Pistachios taste fresher if you toast them lightly in a dry pan before chopping, but let them cool completely so the filling isn't oily.
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