Roll Pistachio Baklava Recipe

Place the finely chopped pistachios in a medium bowl. Add 3 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, and 1 teaspoon orange blossom water. Mix thoroughly until combined and set aside.

Prepare work surface and phyllo

Preheat oven to 350°F (175°C). Lay a clean, slightly damp kitchen towel on your work surface and place a sheet of parchment paper on top. Lightly brush the parchment with 1 tablespoon neutral oil and sprinkle 1 tablespoon fine granulated sugar where you'll assemble the roll to help prevent sticking and add subtle sweetness. Keep phyllo covered with the damp towel while working to prevent drying.

Layer and fill phyllo

Unroll a sheet of phyllo and place on the prepared surface. Brush the entire sheet lightly with melted butter (about 1 tablespoon). Sprinkle a thin, even layer (about 1/2 teaspoon total) of semolina across the brushed phyllo to give structure (optional). Place a second sheet of phyllo on top, brush with butter, and repeat until you have a stack of 6–8 sheets (use all 8 for a firmer roll).

Spread filling and roll

Evenly spread the pistachio filling in a 1-inch-wide strip along one long edge of the layered phyllo, leaving a 1/2-inch border. Starting from that edge, tightly roll the phyllo into a log, brushing the outer surface with melted butter as you roll to seal and create layers. Tuck the ends under the roll to create a neat cylinder about 8–9 inches long.

Portion rolls

Using a sharp serrated knife, trim uneven ends, then cut the log into three equal pieces (each about 2.5–3 inches long). Place the three rolls seam-side down on a parchment-lined baking sheet or a small baking dish, spacing them at least 1/2 inch apart. Brush tops and sides generously with remaining melted butter (about 2–3 tablespoons).

Bake

Bake in the preheated 350°F (175°C) oven for 22–28 minutes, or until the phyllo is golden brown and crisp, rotating the pan once halfway through to ensure even color.

While the rolls bake, make the syrup. In a small saucepan combine 1 cup sugar and 1/2 cup water. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 6–8 minutes until slightly thickened. Remove from heat and stir in 1/4 cup honey, 1 tablespoon lemon juice, and 1 teaspoon orange blossom water. Let the syrup cool for about 5 minutes (it should be warm, not piping hot) before using.

Once baklava rolls are out of the oven, immediately and evenly spoon or brush about 3–4 tablespoons of the warm syrup over the hot rolls (use more or less to taste). Allow the syrup to soak in as the rolls cool on the baking sheet for at least 30 minutes.

When the rolls have cooled to warm (not hot), brush lightly with 1 teaspoon melted butter or neutral oil if desired for shine, and sprinkle the 2 tablespoons chopped pistachios over the top. Let rest for an additional 15 minutes to allow flavors to meld.

Serve each piece as one portion. Store any leftovers in an airtight container at room temperature for up to 3 days (if syrup makes them very soft, re-crisp in a 300°F / 150°C oven for 5–7 minutes).