Easy Pistachio Baklava Rolls

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Authorbaidoone
RatingDifficultyIntermediate

These little baklava rolls are made from crunchy sheets of phyllo, pistachio and syrup. They’re delicious and elegant
dessert for any occasion.

Yields6 Servings
Prep Time40 minsCook Time30 minsTotal Time1 hr 10 mins

 1/2 lb (250g) phyllo dough
 2 cups Pistachio, finely chopped but not powdery
 1 cup ghee, melted
 1 cup Corn oil
For Serving
 1 1/2 cup sugar syrup

1

Remove the phyllo dough from the refrigerator and place it on the kitchen table until it is at the kitchen temperature.

2

Preheat oven to 350F (180C).

3

Put the dough on the counter. Unwrap and unfold the phyllo and smooth out with hands to flatten. keep unused phyllo covered with a piece of waxed paper and a cool damp towel to prevent from drying out.

4

Take two sheets of the phyllo and lay on the surface with the longer side facing you. Sprinkle some pistachio over the entire surface of the phyllo. Place a long stick, at the edge nearest to you. Roll the phyllo around the stick ; making sure its loosely rolled and not too tight.

Note: There is no need to brush each phyllo sheet with melted ghee.

5

Place your hands on both ends of the rolled phyllo and carefully push both ends towards the center to Make wrinkles.

6

Slide the phyllo roll out of the stick and transfer to a baking pan.

7

Repeat the steps with remaining phyllo rectangles. Arrange the rolls in the baking pan so that each roll is touching the side of the other roll.

8

Using a sharp knife, cut the rows of rolls into 3 or 4 pieces.

9

Pour the ghee and oil over the rolls.

10

Bake the baklava for about 30 minutes as desired in the final color, there are those who prefer to be light color and some prefer crisp golden brown color.

11

Immediately after removing the baklava from oven, pour the cooled syrup over the hot baklava rolls. Garnish with ground pistachios and serve.

Ingredients

 1/2 lb (250g) phyllo dough
 2 cups Pistachio, finely chopped but not powdery
 1 cup ghee, melted
 1 cup Corn oil
For Serving
 1 1/2 cup sugar syrup

Directions

1

Remove the phyllo dough from the refrigerator and place it on the kitchen table until it is at the kitchen temperature.

2

Preheat oven to 350F (180C).

3

Put the dough on the counter. Unwrap and unfold the phyllo and smooth out with hands to flatten. keep unused phyllo covered with a piece of waxed paper and a cool damp towel to prevent from drying out.

4

Take two sheets of the phyllo and lay on the surface with the longer side facing you. Sprinkle some pistachio over the entire surface of the phyllo. Place a long stick, at the edge nearest to you. Roll the phyllo around the stick ; making sure its loosely rolled and not too tight.

Note: There is no need to brush each phyllo sheet with melted ghee.

5

Place your hands on both ends of the rolled phyllo and carefully push both ends towards the center to Make wrinkles.

6

Slide the phyllo roll out of the stick and transfer to a baking pan.

7

Repeat the steps with remaining phyllo rectangles. Arrange the rolls in the baking pan so that each roll is touching the side of the other roll.

8

Using a sharp knife, cut the rows of rolls into 3 or 4 pieces.

9

Pour the ghee and oil over the rolls.

10

Bake the baklava for about 30 minutes as desired in the final color, there are those who prefer to be light color and some prefer crisp golden brown color.

11

Immediately after removing the baklava from oven, pour the cooled syrup over the hot baklava rolls. Garnish with ground pistachios and serve.

Easy Pistachio Baklava Rolls

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