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To make Pistachio Rose Baklava Rolls, gather these key ingredients: - 1 package of phyllo pastry (16 oz), thawed - 1 cup unsalted pistachios, shelled and finely chopped - 1/2 cup unsalted butter, melted - 1/2 cup granulated sugar - 1/4 cup water - 1 tablespoon rose water - 1 teaspoon ground cinnamon - 1/2 cup honey You can add a lovely touch with these optional garnishes: - Edible rose petals These petals not only look pretty but also enhance the rose flavor. Always choose the best ingredients for great flavor. Here are my tips: - Use fresh pistachios for a rich taste. - Ensure your phyllo pastry is fully thawed for easy handling. - Opt for high-quality rose water for a fragrant aroma. These small choices can make a big difference in your baklava rolls! {{ingredient_image_1}} To start, gather your ingredients. In a bowl, mix finely chopped pistachios, ground cinnamon, and half of the granulated sugar. This mixture gives your baklava a great flavor. Set this bowl aside for now. Next, preheat your oven to 350°F (175°C). Lay out one sheet of phyllo dough on a clean surface. Brush it lightly with melted butter. This step adds richness. Repeat this with five more sheets. Make sure to brush each one with butter. After layering, sprinkle 1/4 of your pistachio mixture over the phyllo. Gently roll the phyllo into a tight log. Cut this log into 2-inch sections. Place these pieces on a baking sheet lined with parchment paper. Repeat this process until you use all the phyllo and filling. Now, it's time to bake. Place the rolls in the oven for 20 to 25 minutes. Watch for them to turn golden brown and crisp. While they bake, prepare the syrup. In a saucepan, mix the remaining granulated sugar, water, and honey over medium heat. Stir until the sugar dissolves, then let it simmer for about 10 minutes. Remove the pan from heat and add rose water. When the baklava rolls are done, drizzle the warm syrup over them. Let them soak for at least 30 minutes. This step ensures they absorb all the sweet flavor. Enjoy your tasty treats! Working with phyllo pastry can feel tricky, but I have tips to help. Always keep the phyllo covered with a damp cloth. This keeps it from drying out. When you layer sheets, brush each one with melted butter. This helps them stick together. Also, use a sharp knife to cut the rolls. This ensures clean edges. Store leftover baklava rolls in an airtight container. They stay fresh for about three days. For longer storage, you can freeze them. Wrap each roll in plastic wrap and then in foil. To reheat, place them in a 350°F oven for about 10 minutes. This keeps them crisp and warm. One common mistake is not using enough butter. This can make the baklava dry. Avoid overbaking, too. Keep an eye on the rolls as they bake. They should be golden brown. Lastly, don’t skip the syrup soaking step. This step adds sweetness and moisture to the rolls. Pro Tips Use Fresh Ingredients: Always opt for fresh pistachios and high-quality rose water to enhance the flavor of your baklava rolls. Layering Is Key: Don’t rush the layering process. The more layers of phyllo you use, the flakier and crispier your baklava will be. Cool Before Serving: Allow the baklava to cool for at least 30 minutes after drizzling with syrup to let the flavors meld together. Experiment with Nuts: Feel free to mix different nuts like walnuts or almonds with pistachios for a unique flavor profile. {{image_2}} You can easily swap pistachios for other nuts. Almonds or walnuts work great. Use the same amount, one cup, for these alternatives. Almonds give a sweet, mild flavor. Walnuts add a rich, earthy taste. Both nuts blend well with rose water. Feel free to mix nuts for more flavor. You can add new flavors to your baklava rolls. Cardamom adds a warm, spicy note. Just a pinch in the nut mix can change the taste. Orange blossom water is another option. Use it instead of rose water for a fresh twist. Experiment with these flavors to find what you love best. You can make this baklava vegan too. Replace the unsalted butter with a plant-based spread. Use maple syrup instead of honey in the syrup. This keeps the sweetness while making it suitable for everyone. The baklava will still taste amazing, so give it a try! To keep your baklava fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. This method helps keep it crispy. Store the baklava at room temperature for up to three days. If you live in a hot area, refrigeration may be necessary. You can freeze baklava for later enjoyment. First, let it cool completely. Then, wrap each piece in plastic wrap. Place the wrapped pieces in a freezer-safe bag. This way, you can enjoy your sweet treat for up to two months. When ready to eat, thaw it in the fridge overnight. Baklava stays fresh for about three days at room temperature. If kept in the fridge, it lasts about a week. Always check for any signs of spoilage before eating. For the best taste and texture, enjoy it within the first few days. This way, you taste the magic of the pistachios and rose water! Yes, you can prepare these baklava rolls in advance. You can make them up to a day before you plan to serve them. Just bake the rolls, then let them cool. Store them in an airtight container at room temperature. When ready to serve, drizzle with syrup and enjoy! If you don’t have rose water, you can use orange blossom water. It has a lovely floral scent. You can also try a mix of vanilla extract and a bit of water. This will give a nice flavor, though it will not taste the same. Yes, there are gluten-free phyllo pastry options available. Many grocery stores and online shops sell gluten-free versions. You can also make your own using gluten-free flour if you feel adventurous. Just ensure to check the package for proper handling and baking instructions. We covered all you need to make delicious Pistachio Rose Baklava Rolls. You learned about key ingredients, optional garnishes, and tips to ensure quality. The step-by-step guide simplifies filling, layering, and baking. I shared best practices with phyllo and storage tips to keep leftovers fresh. Don’t forget to explore variations like nut alternatives and vegan options. With these insights, you're ready to create a tasty pastry that impresses everyone. Enjoy making this delightful treat and share it with those you love!

Pistachio Rose Baklava Rolls

Delicious baklava rolls filled with pistachios and flavored with rose water.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine Middle Eastern
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 package phyllo pastry (16 oz), thawed
  • 1 cup unsalted pistachios, shelled and finely chopped
  • 1 2 unsalted butter, melted
  • 1 2 granulated sugar
  • 1 4 water
  • 1 tablespoon rose water
  • 1 teaspoon ground cinnamon
  • 1 2 honey
  • Edible rose petals for garnish (optional)

Instructions
 

  • In a mixing bowl, combine the finely chopped pistachios, ground cinnamon, and half the granulated sugar. Set aside.
  • Preheat your oven to 350°F (175°C). Lay out a sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Repeat this step with 5 more sheets, brushing each sheet with butter to create a layered effect.
  • Evenly sprinkle 1/4 of the pistachio mixture over the layered phyllo. Gently roll the phyllo tightly into a log. Cut the log into 2-inch sections and place them on a parchment-lined baking sheet. Repeat the process with the remaining phyllo dough and pistachio mixture, ensuring you have used up all ingredients.
  • Bake in the preheated oven for 20-25 minutes or until golden brown and crisp.
  • While the baklava is baking, combine the remaining granulated sugar, water, and honey in a saucepan over medium heat. Stir until the sugar dissolves, then allow it to simmer for about 10 minutes. Remove from heat and stir in the rose water.
  • Once the baklava rolls are out of the oven, immediately drizzle the warm honey syrup over them. Let them soak for at least 30 minutes to absorb the syrup.
  • Garnish with edible rose petals if desired, and serve the baklava rolls warm or at room temperature.

Notes

Garnish with edible rose petals for an elegant touch.
Keyword baklava, dessert, pistachio, rose water