Rosewater and Pistachio Baklava Rolls

    Rosewater and Pistachio Baklava Rolls

    Crispy layers of phyllo dough filled with crushed nuts and scented with floral syrup.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    45 minsMedium6 servings

    Nutrition per serving

    350

    Calories

    6g

    Protein

    38g

    Carbs

    21g

    Fat

    Ingredients

    • 12 sheetsPhyllo dough
    • 2 cupsShelled pistachios
    • 1 cupClarified butter
    • 1/2 cupHoney
    • 1 tbspRosewater

    Instructions

    1. 1

      Pulse pistachios until finely chopped.

    2. 2

      Brush phyllo sheets with butter, layering three at a time.

    3. 3

      Sprinkle nuts and roll tightly into cylinders.

    4. 4

      Cut into 2-inch pieces and bake at 375°F until golden brown.

    5. 5

      Simmer honey and rosewater into a syrup and pour over hot pastries immediately after baking.

    Nutrition Facts

    Servings 6Serving Size 1

    Amount Per Serving

    Calories350

    % Daily Value *

    Total Fat 21g27%
    Saturated Fat 9.5g48%
    Trans Fat 0g
    Cholesterol 25mg8%
    Sodium 310mg13%
    Total Carbohydrate 38g14%
    Dietary Fiber 3g11%
    Sugars 13.3g
    Protein 6g12%
    Vitamin A 500 IUVitamin C 8 mgCalcium 45 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Rosewater and Pistachio Baklava Rolls

    • • Bring dairy ingredients to room temperature before mixing for a smoother texture.

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