Pistachio-Walnut Baklava Rolls

Hello friends! It’s been a while and I miss you all! I’m back with these scrumptious Pistachio-Walnut Baklava rolls. I’m not a big fan of cinnamon, so I made them with no spices, but hey if cinnamon is your thing, go ahead and add some.

I made this Baklava over the holidays and couldn’t believe that I made them at home and they tasted just like the stuff we get at the Lebanese restaurant.

Many say that Baklava is best served about 2-3 hours after being made, but I liked it better a couple days later. It wasn’t as crispy and the rolls had the time to absorb the sugar syrup. When I say that it wasn’t as crispy, I mean that it was still very crispy, but not as crispy as freshly baked. I think it’s personal preference, so try them both ways and decide for yourself.

Enjoy!

Pistachio-Walnut Baklava Rolls

Yields: One 9×13

Ingredients for the  Baklava Rolls

1 lb phyllo/fillo dough sheets
2 sticks butter, unsalted
1 cup ground walnuts, 1 cup ground pistachios,  1/2 – 1 tsp ground cinnamon (optional); mixed together
1/3 – 1/2  inch wooden rod, longer than the wide part of the fillo dough

Make the Baklava Rolls:

Melt the butter in a saucepan over medium heat.

Thaw the fillo dough, then unroll the sheets.
Using a pastry brush, dip it in the melted butter then drizzle whatever the brush picked up all over the fillo dough, then brush the butter all over the sheet.

Sprinkle about 2 or 3 tablespoons of ground nut mixture all over the sheet. Place a 1/2 inch rod at the wide end of the sprinkled sheet and roll it. Set it aside.

Now brush another sheet with a little bit of butter. Place the rod with the sheet filled with nuts you just rolled, on top of the buttered sheet and roll it again. Holding the rod around the ends of rolled pastry sheet, squish the dough towards the middle until it’s about 9 inches long.

Transfer the roll off the rod into a baking sheet. Brush the tops of the rolls with the remaining butter. Cut the rolls into 1.5 inch pieces.

Bake the Baklava Rolls:
Sprinkle the tops with a little bit of pistachios and bake for about 30 minutes, or until the tops and bottom are golden. If the tops get golden too fast, loosely cover with foil until the bottoms are golden as well.

Ingredients for the Syrup:

1 1/2 cups sugar, granulated
1 1/4 cups water
2 Tbsp lemon juice
2 tsp vanilla extract

Meanwhile make the syrup:
Combine the water with sugar and constantly stirring bring to a boil. Now add the lemon juice and the vanilla extract and continue simmering for about 10 minutes.

Once the baklava is baked, allow to cool for about 30 minutes, then pour hot syrup over the tops. Allow to sit for about 1-2 hours before serving.

Ingredients for the Chocolate Drizzle:

2 Tbsp chocolate chips
2 Tbsp heavy whipping cream
Make the ganache, fill a ziplock with it and drizzle the cooled baklava in a zig-zag motion.

Store at room temperature for up to 3 days.
Note: to make the rolls larger (thicker), roll 2 sheets with nuts and then 2 sheets with plain butter, instead of 1 of each.

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Pistachio-Walnut Baklava Rolls

Author: Marina | Let the Baking Begin!

Course: Dessert

Cuisine: Turkish

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Ingredients

Ingredients for the Baklava Rolls

• 1 lb phyllo/fillo dough
• 2 sticks butter unsalted
• 1 cup ground walnuts + 1 cup ground pistachios
• 1/2 - 1 tsp ground cinnamon optional
• 1/2 inch wooden rod longer than the wide part of the fillo dough

Ingredients for the Syrup:

• 1 1/2 cups sugar granulated
• 1 1/4 cups water
• 2 Tbsp lemon juice
• 2 tsp vanilla extract

Ingredients for the Chocolate Drizzle:

• 2 Tbsp chocolate chips
• 2 Tbsp heavy whipping cream

Instructions

Make the Baklava Rolls:

1. Melt the butter in a saucepan over medium heat.
2. Thaw the fillo dough, then unroll the sheets.
3. Using a pastry brush, dip it in the melted butter then drizzle whatever the brush picked up all over the fillo dough, then brush the butter all over the sheet.
4. Sprinkle about 2 or 3 tablespoons of ground nut mixture all over the sheet. Place a 1/2 inch rod at the wide end of the sprinkled sheet and roll it. Set it aside.
5. Now brush another sheet with a little bit of butter. Place the rod with the sheet filled with nuts you just rolled, on top of the buttered sheet and roll it again. Holding the rod around the ends of rolled pastry sheet, squish the dough towards the middle until it's about 9 inches long.
6. Transfer the roll off the rod into a baking sheet. Brush the tops of the rolls with the remaining butter. Cut the rolls to about 1.5 inches.

Bake the Baklava Rolls:

1. Sprinkle the tops with a little bit of pistachios and bake for about 30 minutes, or until the tops and bottom are golden. If the tops get golden too fast, loosely cover with foil until the bottoms are golden as well.

Meanwhile make the syrup:

1. Combine the water with sugar and constantly stirring bring to a boil. Now add the lemon juice and the vanilla extract and continue simmering for about 10 minutes.
2. Once the baklava is baked, allow to cool for about 30 minutes then pour hot syrup over the tops. Allow to sit for about 1-2 hours before serving.

Make the ganache fill a ziplock with it and drizzle the cooled baklava in a zig-zag motion.

Store

1. at room temperature for up to 3 days.
2. Note: to make the rolls larger, roll 2 sheets with nuts and then 2 sheets with plain butter, instead of 1 of each.

Print