Pistachio Baklava Rolls (Printable)

Crisp phyllo logs of pistachio filling drizzled with orange blossom syrup.

# What You Need:

→ Filling

01 - 1 1/2 cups shelled unsalted 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 (approx. 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

# How to Make It:

01 - Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
02 - In a food processor pulse pistachios, granulated sugar, ground cinnamon and fine sea salt until the mixture is finely chopped but not pasty; transfer to a bowl and reserve.
03 - Unroll the phyllo sheets and keep them covered with a slightly damp towel to prevent drying while you work.
04 - Place one phyllo sheet on a clean surface, brush lightly with melted butter, top with a second sheet and brush again to coat evenly.
05 - Sprinkle about 2 to 3 tablespoons of the pistachio filling in a line along the long edge of the stacked sheets, leaving a small border.
06 - Roll the filled sheets tightly into a log, then cut the log in half and place each piece seam side down on the prepared baking sheet.
07 - Continue layering, filling and rolling the remaining phyllo to produce a total of 16 rolls, arranging them evenly on the baking sheet.
08 - Brush the tops of all rolls with the remaining melted butter to promote even browning.
09 - Bake in the preheated oven for 25 to 30 minutes, or until the rolls are uniformly golden brown and crisp.
10 - While the rolls bake, combine granulated sugar, water and fresh lemon juice in a small saucepan, bring to a boil, then reduce heat and simmer for 8 minutes; remove from heat, stir in orange blossom water and let the syrup cool slightly.
11 - Remove the baked rolls from the oven and immediately spoon the warm syrup evenly over them so it soaks into the layers.
12 - Allow the rolls to cool to room temperature, then sprinkle with the finely chopped pistachios before serving.

# Expert Tips:

01 -
  • Baking these rolls fills your kitchen with the scent of orange blossom and toasted butter—an instant mood lift.
  • They have a melt-in-your-mouth texture that balances sticky syrup with pistachio crunch, and they’re always the first dessert to vanish.
02 -
  • Rushing the syrup pour means soggy bottoms or sticky tops—take it slow and be generous but not reckless.
  • Covering the phyllo with a damp towel is non-negotiable, unless you want shreds instead of sheets.
03 -
  • If your phyllo tears, just patch it up and keep rolling—no one will see under all that syrup and garnish.
  • To get even browning, rotate your baking sheet halfway through baking.
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