Pistachio Honey Baklava Rolls

Buttery, flaky pistachio honey baklava rolls with honey syrup are really fun to make and so delicious.

My kids love baklava, and they always order a pistachio version from our favorite Lebanese restaurant. I recently found a recipe for these pistachio honey baklava rolls on Tatyana’s Everyday Food that looked fairly easy to make, and I knew my kids would be thrilled. I halved the recipe because I only had one sheet of puff pastry. The rolls were fun to make, and my kids both loved them.

Pistachio Honey Baklava Rolls

Rolls:

• 1 sheet puff pastry, thawed & kept very cold
• ⅓ cup + 1 tbsp pistachios, shelled, salted, & roasted
• 2 tbsp white sugar
• 2½ tbsp unsalted butter, softened to room temperature
• ⅛ tsp ground cinnamon
• 1 tbsp honey
• 1 small egg, well beaten

Honey Syrup:

• 2 tbsp honey
• 2 tbsp water
• ½ tbsp fresh lemon juice **Lime juice will also work

How to Make Pistachio Honey Baklava Rolls:

Defrost the sheet of frozen pastry dough in the refrigerator overnight to thaw & soften.  Side Note: If you thaw it on the counter, re-refrigerate the thawed pastry for 1 hour before using. The dough must be very cold. 

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Make the filling by putting the pistachios and sugar in a food processor. Pulse until finely diced and well combined.

Add the butter and cinnamon, then pulse until it forms a thick paste. Set aside until needed.

Prepare the rolls by removing the pastry from the refrigerator, unwrapping it, and laying it flat on a work surface. Use a rolling pin to flatten the dough further into a square. Cut the square in equal halves.

Spread the pistachio paste evenly over one puff pastry piece, leaving a ½-inch border along the top and bottom. Next, drizzle the honey evenly over the pistachio paste.

Place the second half of the puff pastry over the top, then press the top and bottom borders together.

Using a long, sharp knife, cut the dough in 1-inch strips lengthwise.

Shape the rolls by lifting a strip of pastry, then gently twist from both ends, making a twisted rope. Side Note: If the dough sticks to the surface, slide a knife underneath to loosen it. 

Turn the twisted rope into a pinwheel or roll shape, and tuck the end underneath.

Place on the prepared baking sheet, spacing them 2 inches apart. Brush the tops of each roll with egg wash.

Bake the rolls for 25-30 minutes, turning the tray halfway through, until golden brown and cooked through. Side Note: The puff pastry should be super soft, fluffy, and spring back when pressed lightly.

Make the honey syrup while the rolls are baking by heating the honey and water in a small saucepan over medium-low heat. Simmer for 5 minutes, stirring frequently; don’t let it boil over.

Remove the syrup from the heat, then add the fresh lemon juice and stir well; set aside until needed.

Finish the rolls by removing them from the oven when baked and immediately brushing the warm honey syrup evenly over each roll, making 2 to 3 passes. Allow the syrup to really sink into the pastries.

Let the rolls stand for 5 minutes after adding the syrup, then transfer to a wire cooling rack.

Serve and enjoy.