Pistachio Baklava Rolls
These pistachio baklava rolls are everything you love about traditional baklava in an easier, roll-up form. Each bite is packed with toasted nuts, warm cinnamon, and just the right amount of sweetness from a fragrant honey syrup.
Why you’ll love this recipe:
- Easier to make – No tedious layering; just sprinkle, roll, and bake! The rolled shape keeps the filling neatly inside, so there’s less mess.
- Perfectly balanced – Buttery, crisp phyllo, crunchy pistachios, and a lightly spiced sweetness make every bite melt in your mouth without being overly sugary.
- Make-ahead friendly – These rolls stay fresh for days and actually taste better as they soak up the syrup, making them perfect for gifting or entertaining.
If you love baklava, you must try my Cranberry Orange Baklava, or if you are in the mood for something nutty and sweet, try my White Chocolate Macadamia Nut Cookies, Pecan Snowball Cookies, and 7-Layer Bars.
Ingredients you’ll need:
- phyllo pastry
- unsalted butter
- granulated sugar & honey
- fresh lemon juice
- cinnamon stick
- raw pistachios
- ground cinnamon and cloves (or nutmeg)
How to make…
(The full written and printable recipe is further below.)
- In a small pot, add the sugar, water, cinnamon stick, and lemon juice. Bring to a boil over medium-high heat and reduce to a simmer for 5 minutes. Stir in the honey and set aside to cool completely.
- In a small bowl, toss the pistachios and spices together. Set aside.
- Lay out one sheet of phyllo and lightly brush with butter. Lay a second sheet on top and brush with butter.
- Place a long bbq skewer or stick in the middle, and fold the phyllo in half like a book.
- Brush the surface of the folded phyllo with butter and sprinkle with about 2 tablespoons of the nut mixture.
- Loosely roll the rectangle of phyllo around the stick (so you can easily remove it). Placing each hand on both ends of the rolled phyllo, carefully push both ends towards the center to scrunch it up. Slide the stick out, and transfer the scrunched up roll to a buttered 13×9″ baking pan.
- Repeat until all the phyllo sheets are used up. Brush the rolls with any remaining melted butter. Cut the rolls into pieces using a sharp knife.
- Bake at 350F for 45 minutes or until golden. Remove from oven and immediately spoon the syrup evenly on top of the hot baklava. Sprinkle some more nuts on top if desired and let cool completely before serving.
Expert tips:
- Keep the phyllo dough covered – Phyllo dries out quickly, so cover unused sheets with a damp (not wet!) towel while assembling the rolls. This keeps them pliable and prevents cracking.
- Chop the pistachios finely but not too small – A mix of fine and coarsely chopped pistachios creates the best texture. I used a small food processor to finely chop the pistachios. If you don’t have a food processor, you can finely chop by hand or place the nuts in a ziplock bag and use a rolling pin to finely crush the nuts.
- Pour cooled syrup over hot rolls – This ensures the syrup soaks in properly without making the baklava rolls mushy. You should hear sizzling when you drizzle the syrup on top.
- Let it rest overnight – Baklava is even better the next day! Giving the rolls time to absorb the syrup makes them extra flavorful and prevents a sticky mess.
Delicious variations:
- Mixed nuts – Swap out some pistachios for almonds, walnuts, or hazelnuts for a deeper, more complex flavor.
- Chocolate drizzle – Once the rolls are fully soaked and cooled, drizzle with melted dark chocolate for a modern twist.
- Coconut baklava rolls – Sprinkle toasted shredded coconut on top of the baklava after pouring the syrup on top for a tropical flare.
- Rose water baklava – Infuse the syrup with extra rose water for a more floral, Middle Eastern-inspired flavor.
Storage & freezing instructions:
Storing – Place the pistachio baklava rolls in an airtight container at room temperature for up to 5 days.
Freezing – Let them cool completely, then freeze them in a single layer for 1–2 hours to prevent sticking. Transfer to an airtight container or freezer-safe bag, separating layers with parchment paper, and store for up to 3 months. To serve, thaw at room temperature for a few hours or overnight, and if needed, re-crisp in a 325F oven for 5–10 minutes.
Recipe FAQs:
Phyllo is delicate, so work quickly and keep it covered with a damp (not wet) towel while assembling. If a sheet tears, don’t worry—you can layer another on top, and it will still bake beautifully.
It’s best to cut them before baking to prevent the delicate phyllo from shattering once it’s crisp. Use a sharp knife to slice them into portions before placing the rolls in the oven.
This usually happens if hot syrup is poured over hot baklava, or if too much syrup is used. Always pour cooled syrup over hot rolls to help them absorb it properly without getting mushy.
If you’ve tried this Pistachio Baklava Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pistachio Baklava Rolls
Ingredients
- 450 g phyllo dough, (14 sheets)
- 3/4 cup (170g) unsalted butter, melted
Syrup
- 1 & 1/4 cups (250g) granulated sugar
- 2/3 cup water
- 1 cinnamon stick
- juice of 1 lemon
- 1 tbsp honey
Filling
- 1 cup (140g) raw pistachios, finely chopped
- 1 & 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves, or nutmeg
Instructions
- In a small pot, add the sugar, water, cinnamon stick, and lemon juice. Bring to a boil over medium-high heat and reduce to a simmer for 5 minutes. Stir in the honey and set aside to cool completely.1 & 1/4 cups (250g) granulated sugar, 2/3 cup water, 1 cinnamon stick, juice of 1 lemon, 1 tbsp honey
- In a small bowl, toss the pistachios and spices together. Set aside. Preheat oven to 350F and grease a 9×13" pan with the melted butter.1 cup (140g) raw pistachios, 1 & 1/2 tsp ground cinnamon, 1/4 tsp ground cloves
- Lay out one sheet of phyllo and lightly brush with butter. Lay a second sheet on top and brush with butter.450 g phyllo dough, 3/4 cup (170g) unsalted butter
- Place a long bbq skewer or stick in the middle, and fold the phyllo in half like a book.
- Brush the surface of the folded phyllo with butter and sprinkle with about 2 tablespoons of the nut mixture.
- Loosely roll the rectangle of phyllo around the stick (so you can easily remove it). Placing each hand on both ends of the rolled phyllo, carefully push both ends towards the center to scrunch it up. Slide the stick out, and transfer the scrunched up roll to a buttered 13×9 inch baking pan.
- Repeat until all the phyllo sheets are used up. Brush the rolls with any remaining melted butter. Cut the rolls into pieces using a sharp knife.
- Bake for 45 minutes or until golden brown. Remove from oven and immediately spoon the syrup evenly on top of the hot baklava. Sprinkle any remaining chopped pistachios across the top and let cool completely before serving.
Notes
Recipe adapted from My Greek Dish
