Description
Pistachio Rose Baklava Rolls are a fragrant and elegant dessert made of crispy phyllo pastry filled with ground pistachios and infused with rose water, then soaked in a honey-rose syrup for a rich, aromatic finish.
Ingredients
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- 1 package phyllo dough sheets, thawed
- 1 cup unsalted butter, melted
- 2 cups ground pistachios
- 1/2 cup granulated sugar
- 1/2 tsp ground cardamom (optional)
- 1/2 cup honey
- 1/2 cup water
- 1/4 cup granulated sugar (for syrup)
- 1 tbsp lemon juice
- 1–2 tsp rose water
- Crushed dried rose petals (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease a rectangular baking dish.
- In a bowl, combine ground pistachios, 1/2 cup sugar, and cardamom if using.
- Lay one sheet of phyllo on a flat surface. Brush with melted butter. Layer a second sheet on top and brush again.
- Sprinkle a thin line of pistachio mixture along one long edge. Roll tightly into a log.
- Cut the log into 2- to 3-inch pieces and place seam-side down in the prepared baking dish.
- Repeat the process with remaining phyllo and nut filling.
- Brush tops with more melted butter and bake for 25–30 minutes until golden and crisp.
- While baking, prepare the syrup: simmer honey, 1/4 cup sugar, water, lemon juice, and rose water for 10 minutes. Remove from heat.
- Pour the warm syrup over hot rolls immediately after baking. Let sit for 20–30 minutes until syrup is absorbed.
- Garnish with extra pistachios and rose petals if desired before serving.
Notes
- Use a damp towel to cover unused phyllo sheets while working.
- Don’t refrigerate to preserve the pastry’s crispness.
- Flavor improves after resting for a day.
- Freeze before adding syrup for make-ahead convenience.
- Ghee can be used in place of butter for added richness.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 11g
- Sodium: 35mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg