Baklava Rolls

Nutrition values are AI-estimated based on ingredients.

• 2.5 cups shelled pistachios
• 0.75 cups white granulated sugar
• 1.5 teaspoons ground cinnamon
• 1 package phyllo dough sheets
• 1 cup melted butter or ghee
• 2 cups simple syrup
• 0.25 cups finely chopped pistachios

1. 1Add shelled pistachios to a food processor and pulse until coarsely chopped. Add white granulated sugar and ground cinnamon, then process until finely ground and combined.
2. 2Lay a single sheet of phyllo dough flat and generously brush with melted butter or ghee.
3. 3Sprinkle 1-2 tablespoons of the nut mixture in a line along one long edge of the phyllo sheet. Place a thin wooden dowel just above the nut mixture.
4. 4Fold the phyllo edge over the dowel and nuts, then tightly roll along the length of the dowel, encasing the filling.
5. 5While still on the dowel, scrunch the roll from both ends towards the center, creating a distinct corrugated, crinkled texture.
6. 6Gently slide the scrunched roll off the dowel. Repeat with remaining phyllo dough and filling until all rolls are assembled.
7. 7Place the prepared baklava rolls snugly into a rectangular baking pan. Brush the tops generously with more melted butter or ghee.
8. 8Bake until golden brown and crispy.
9. 9Immediately after removing from the oven, while still hot, pour the prepared simple syrup evenly over the entire pan of baked baklava rolls.

These instructions are our analysis of the original video. Watch on YouTube →