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Pistachio Roll Baklava Recipe – Turkey Special
Pistachio Roll Baklava is a traditional Turkish dessert made with delicate layers of phyllo pastry filled with finely ground pistachios and rolled into elegant logs. Baked until golden and soaked in fragrant sugar syrup, this rolled baklava recipe is crisp, nutty, and perfectly sweet. Popular across Turkish and Middle Eastern cuisine, pistachio baklava is ideal for festive occasions, celebrations, or special desserts.
- Prep Time30 min
- Cook Time45 min
- Total Time1 hr 15 min
Pistachio Roll Baklava Ingredients:
- 18–20 sheets phyllo pastry
- 2 cups finely ground pistachios
- 1 cup unsalted butter, melted
- 1/4 cup semolina (optional, for crunch)
For Sugar Syrup:
- 1 cup sugar
- 1 cup water
- 1 tbsp lemon juice
- 1 tsp rose water or orange blossom water (optional)
Pistachio Roll Baklava Instructions:
Prepare the sugar syrup and let it cool completely.
Brush a phyllo sheet with melted butter.
Sprinkle pistachios evenly along one edge.
Roll the phyllo tightly into a log shape.
Gently compress the roll from both ends.
Place the roll seam-side down in a buttered tray.
Repeat with remaining phyllo and pistachios.
Brush the tops generously with butter.
Bake until golden and crisp.
Remove from oven and immediately pour cooled syrup over hot baklava.
Allow to soak and set before serving.
Recipe Notes :
Use very thin phyllo sheets for best crisp texture.
Keep phyllo covered with a damp cloth to prevent drying.
Compress rolls gently to create the signature ridged look.
Always pour cooled syrup over hot baklava for proper absorption.
Let baklava rest several hours before serving for clean slices.
