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.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 450 g phyllo dough (approximately 14 sheets)
• ¾ cup (170 g) unsalted butter, melted

Syrup

• 1 ¼ cups (250 g) granulated sugar
• ⅔ cup water
• 1 cinnamon stick
• Juice of 1 lemon
• 1 Tbsp honey

Filling

• 1 cup (140 g) raw pistachios, finely chopped
• 1½ tsp ground cinnamon
• ¼ tsp ground cloves (or nutmeg)

Directions

1. Preheat oven to 350 °F (about 175 °C) and grease a 9×13-inch (≈ 13×9″) baking pan with melted butter.
2. In a small pot, combine 1¼ cups sugar, ⅔ cup water, the cinnamon stick, and lemon juice. Bring to a boil over medium-high heat, then reduce to a simmer for 5 minutes. Remove from heat, stir in 1 Tbsp honey, and set aside to cool completely.
3. In a bowl, toss together the finely chopped pistachios, 1½ tsp ground cinnamon, and ¼ tsp ground cloves (or nutmeg). Set aside.
4. Lay one sheet of phyllo dough on a clean work surface and lightly brush it with melted butter. Lay a second sheet on top and brush with butter as well.
5. Place a long skewer or stick in the middle of the phyllo rectangle, then fold the phyllo in half like a book (so the skewer is at the fold). Brush the surface of the folded phyllo with butter and sprinkle about 2 Tbsp of the nut mixture evenly across.
6. Loosely roll the rectangle of phyllo around the stick. Then, holding both ends of the rolled phyllo with your hands, gently push both ends toward the center to “scrunch” it up a bit. Slide the stick out and transfer the scrunched roll to the buttered baking pan. Repeat this process with remaining phyllo sheets and filling.
7. After placing all rolls in the pan, brush any remaining melted butter over the top. Using a sharp knife, cut the rolls into pieces.
8. Bake for about 45 minutes, or until the rolls are golden brown. Remove from oven and immediately spoon the cooled syrup over the hot baklava rolls evenly across the top. If desired, sprinkle some additional chopped pistachios on top. Let the rolls cool completely before serving.

Servings and timing

Yield: approximately 28 rolls
Prep time: 20 minutes
Cook time: 45 minutes
Total time: ~65 minutes

Variations

• Mixed nuts – Swap some of the pistachios for almonds, walnuts, or hazelnuts for a deeper, more complex flavor.
• Chocolate drizzle – Once the rolls have soaked the syrup and cooled, drizzle melted dark chocolate on top for a modern twist.
• Coconut twist – Sprinkle toasted shredded coconut on top after pouring the syrup for a tropical flair.
• Rose water infusion – Add a splash of rose water to the syrup for a more floral, Middle Eastern-inspired flavor profile.

Storage/Reheating

• Storage – Store the cooled rolls in an airtight container at room temperature for up to 5 days.
• Freezing – After they’re completely cooled, freeze in a single layer for 1–2 hours to prevent sticking. Then transfer to an airtight container or freezer-safe bag, separating layers with parchment paper. Store for up to 3 months. When ready to serve, thaw at room temperature for a few hours or overnight, and if you’d like to crisp them up, preheat the oven to 325 °F (≈163 °C) and re-bake for 5-10 minutes.

FAQs

How do I keep phyllo dough from tearing?

Phyllo is very delicate and dries out quickly. Work quickly and cover unused sheets with a damp (not wet) towel while assembling. If a sheet tears, it’s okay — you can layer another sheet on top and it will still bake beautifully.

Should I cut the rolls before or after baking?

It’s best to cut them before baking to help maintain clean shapes and to prevent the delicate phyllo from cracking or shattering after baking.

Why is my baklava soggy?

This usually happens if the syrup is poured while the rolls are still hot and the syrup itself is hot. The key is: pour cooled syrup over hot rolls so that the syrup soaks in without making the pastry soggy.

Can I use other nuts instead of pistachios?

Yes — feel free to use almonds, walnuts or hazelnuts either partially or entirely in place of pistachios. The texture and flavor will change slightly, but it will still be delicious.

Can I make the syrup ahead of time?

Yes — you can make the syrup ahead, cool it completely, and store it in the fridge until you’re ready to pour it. Just ensure it’s at room temperature or chilled before pouring onto hot rolls.

Do I need to thaw phyllo dough ahead of time?

Yes — phyllo dough is sold frozen and must be thawed according to package instructions before use. Usually, it takes a few hours in the refrigerator or about 30 minutes at room temperature. Be sure to keep it covered and chilled so that it remains pliable.

How should I serve these rolls?

They’re best served at room temperature after they have cooled and absorbed the syrup. You can also warm them slightly before serving for a freshly-baked experience.

Can I make them gluten-free?

If you find a gluten-free phyllo dough alternative, you could attempt it — though note that phyllo’s texture is unique and the result may differ somewhat from the original. The nutty filling and syrup will still work.

What if I don’t have a skewer or stick to roll them?

You can roll each piece by hand without a skewer. Lay the buttered phyllo, sprinkle the nut mixture, then roll from one side to the other, forming a tight roll. Then place it on the pan and “scrunch” the ends inward if you like the scrunched shape.

Conclusion

These pistachio baklava rolls provide all the rich nutty, buttery, honey-syrup goodness of traditional baklava—but in a simplified, roll-up format that’s easier to assemble and share. With crisp phyllo, fragrant spices, and a luscious syrup finish, they’re ideal for dessert or special occasions. Whether you keep them for yourself or gift a batch, they’ll impress. Give them a try, enjoy the process, and enjoy the delicious outcome!

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