Pistachio Baklava Rolls Perfect dessert for your next party, a quick and easy fix for your baklava crave. Crunchy, buttery layers of phyllo dough stuffed with spiced nuts and drizzled with simple syrup. You can make so many different versions by using your favorite nut combinations!
Pistachio Baklava Rolls
- 1 cup granulated sugar
- 3/4 cup water
- 1/2 cup pure honey
- 1 tablespoons fresh lemon juice
- 16 ounce package phyllo dough thawed
- 2 cup unsalted butter
- 3 cups Pistachio finely chopped
- 1 tablespoon ground Cardamom
- Preheat the oven to 350 °F, 160 °C.
- Make the syrup first. Combine the sugar,water,honey lemon juice in a saucepan. Stir together and bring to a boil. Remove from heat and set aside to cool completely.
- Place one sheet of phyllo on a clean work surface and drizzle some melted butter on top. Brush it gently to spread the melted butter.
4.mix Pistachio and Cardamom Sprinkle 1 tablespoon of the ground pistachios on top of the phyllo sheet.Place the second sheet of phyllo on top. Brush with melted butter and sprinkle another tablespoon of nuts on top. - Fold the sheets upward in half.Place a wooden skewer at the bottom of the pastry and roll it up.Scrunch the sides of the phyllo towards the center, remove the skewer and place the baklava roll on a 9 by 13-inch baking tray that has been lightly greased with butter.
- Continue to form the baklava rolls until all of the phyllo sheets run out.Cut the rows into thirds and brush with the remaining butter.
- Bake in the center rack of the oven for 40 minutes or until golden brown.When the baklava is ready, remove from the oven and pour the cooled syrup over it.
- Allow to sit at room temperature for at least 2 hours. Garnish with the ground pistachios and serve enjoy.
