Small Batch Turkish Pistachio Baklava Rolls
A delightful small batch version of traditional baklava, featuring flaky phyllo, buttery pistachio filling, and a sweet syrup, perfect for sharing or enjoying solo.
Servings: 4 servings
Calories: 250kcal
Ingredients
Phyllo and Filling
- 4 ounces raw, unsalted pistachios Coarsely chopped
- 1 tablespoon fine sugar For mixing with pistachios
- 1 pinch salt To enhance nutty sweetness
- 4 to 5 tablespoons clarified or unsalted butter Melted for brushing
- 1 package phyllo dough Thawed and maintained under a damp towel
Syrup
- 1/2 cup water For syrup base
- 1/2 cup sugar To sweeten syrup
- 2 tablespoons honey Optional for flavor
- 1 squeeze lemon For brightness in syrup
Instructions
Preparation
- Thaw the phyllo dough overnight in the fridge.
- Pulse the pistachios in a food processor to create a coarse rubble.
- Mix pistachios with sugar and salt.
- Prepare the syrup by combining water, sugar, honey, and lemon juice in a pot. Simmer for 3 to 4 minutes, then let cool.
Assembly
- Lay one sheet of phyllo on the workspace and brush lightly with butter.
- Add another sheet and brush with butter again.
- Sprinkle a thin line of pistachio mixture along the nearest edge and roll the dough snugly.
- Cut the log into short rolls and place in a buttered pan.
- Brush the tops of the rolls with butter.
Baking
- Bake at 350°F for 25 to 30 minutes until deep golden.
- Immediately pour the cooled syrup over the hot baklava rolls.
- Let the rolls rest for at least 1 hour before serving.
Notes
Store at room temperature in a slightly cracked container to keep tops crisp. Do not refrigerate.