Pistachio Baklava Rolls (Printable)

Phyllo rolls stuffed with cinnamon-spiced pistachios, baked until crisp and glazed with orange blossom syrup.

# What You'll Need:

→ Filling

01 - 1 1/2 cups unsalted shelled pistachios
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 (approximately 12 x 16 inches each)
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 Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - Place pistachios, sugar, cinnamon and salt in a food processor and pulse until the mixture is finely chopped but still slightly textured; avoid creating a paste. Transfer to a bowl and reserve.
03 - Unroll phyllo and cover with a slightly damp kitchen towel to prevent drying while you work.
04 - Lay one phyllo sheet on a clean work surface and brush lightly with melted butter. Place a second sheet on top and brush again to create a two-sheet laminate.
05 - Along the long edge of the layered phyllo, evenly sprinkle 2 to 3 tablespoons of the pistachio mixture into a narrow line, leaving a small margin at the ends.
06 - Tightly roll the phyllo over the filling into a log, sealing the edge by brushing with a bit of melted butter. Cut each log in half and place the pieces seam-side down on the prepared sheet.
07 - Repeat the laminating, filling and rolling process with the remaining phyllo and pistachio mixture to yield a total of 16 rolls.
08 - Brush the tops and exposed edges of all rolls with any remaining melted butter to promote even browning.
09 - Bake on the middle rack for 25 to 30 minutes, rotating once if necessary, until the pastry is golden brown and crisp.
10 - While the rolls bake, combine sugar, water and lemon juice in a small saucepan. Bring to a boil over medium heat, then simmer gently for 8 minutes. Remove from heat and stir in orange blossom water; set aside to cool slightly.
11 - When the rolls come out of the oven, immediately spoon the warm syrup evenly over them so the pastry absorbs the syrup as it cools.
12 - Allow the rolls to cool to room temperature. Sprinkle with finely chopped pistachios before serving.

# Expert Advice:

01 -
  • The crunch and fragrant syrup make each bite a dramatic shift from ordinary desserts.
  • Pistachio baklava rolls are surprisingly simple to shape—and they look like something youd buy at a specialty bakery.
02 -
  • Phyllo dries out in an instant if left uncovered—I learned this the hard way after a batch crumbled to bits.
  • Using just enough orange blossom water makes the syrup enchanting; too much turns it soapy and distracting.
03 -
  • Always cut the rolls before baking to avoid shattering your beautiful logs later.
  • A tiny pinch of salt in the filling brings out the best in the pistachios—just enough to notice after the first bite.
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