Baklava Rolls with Pistachios and Honey

Craving something sweet, flaky, and irresistibly crunchy? These Baklava Rolls with Pistachios and Honey are a modern twist on the traditional Middle Eastern dessert. Made with layers of crispy phyllo dough, a rich pistachio filling, and soaked in golden honey syrup, they're bite-sized pieces of heaven you can serve anytime.

Ingredients:

For the rolls:

1 package phyllo dough (thawed)
1½ cups (180g) finely chopped pistachios
½ cup (100g) granulated sugar
1 teaspoon cinnamon
¾ cup (170g) unsalted butter, melted

For the honey syrup:

1 cup (240ml) water
1 cup (200g) sugar
½ cup (170g) honey
1 tablespoon lemon juice
1 teaspoon orange blossom water (optional)

Preparation:

Make the filling:
In a bowl, mix chopped pistachios, sugar, and cinnamon. Set aside.
Assemble the rolls:
Preheat the oven to 180°C (350°F).
Unroll the phyllo dough and keep it covered with a damp towel.
Take one sheet, brush with melted butter, and layer another sheet on top.
Sprinkle some pistachio filling along one edge and roll tightly into a log.
Cut into small rolls and place on a greased baking tray. Repeat with remaining sheets and filling.
Bake:
Brush tops with more butter.
Bake for 25–30 minutes until golden and crispy.
Make the syrup:
In a saucepan, combine water, sugar, and lemon juice. Bring to a boil.
Simmer for 10 minutes, then stir in honey and optional orange blossom water.
Let cool slightly.
Soak the rolls:
Once baklava rolls are out of the oven, pour warm syrup over them.
Let soak for at least 2 hours at room temperature for best flavor.