Name: Honey and Pistachio Baklava Rolls
Prep time: 50 min
Cook time: 30 min
Total time: 9 h 20 min
Yield: 45
Cuisine: Middle Eastern
Ingredients: ¼ tsp salt; ⅓ cup granulated sugar; ¾ cup granulated sugar; 1 cinnamon stick; 1 cup walnuts; 1 cup water; 1 lb (about 24 sheets) phyllo dough, thawed; 1 tsp ground cinnamon; 1 tsp orange blossom water; 1¼ cups clarified butter, melted; 1¼ cups orange-blossom honey; 2 wide strips orange zest; 2½ cups shelled pistachios (unsalted)

Crispy phyllo spirals filled with emerald pistachios and walnuts, baked until golden, then drenched in fragrant orange-blossom honey syrup. Bite-sized Middle Eastern elegance that sparkles on any wedding dessert table.

Why You’ll Love This recipe

These Honey Pistachio Baklava Rolls are the ultimate wedding dessert flex: they look like custom-made luxury confections, yet you can make 100+ pieces weeks ahead. The vibrant green filling peeking through the spiral is pure eye candy, the honey syrup keeps them moist for days, and one bite delivers that perfect crunch-to-chew ratio everyone loses their mind over. Make them mini for easy dessert-bar grazing or package in gold boxes as the most decadent favor ever — this is the treat that gets you endless “where did you get these?!” compliments!

Recipe Tips and Tricks

Thaw phyllo in fridge overnight — never countertop.
Clarify your butter — zero burnt specks, pure golden layers.
Roll around a thick dowel or chopstick — perfect cigar shape every time.
Cut rolls BEFORE baking — clean edges, no crumbling.
Cold syrup + hot baklava = maximum crispiness.
Let soak 8–24 hours — flavor blooms overnight.
Garnish with crushed pistachio right before serving — stays vibrant.

Yield: 45 Servings

Honey and Pistachio Baklava Rolls

Crispy pistachio baklava rolls soaked in honey — stunning wedding dessert bar luxury!

Prep Time 50 minutes

Cook Time 30 minutes

Additional Time 8 hours

Total Time 9 hours 20 minutes

Ingredients

¼ tsp salt
⅓ cup granulated sugar
¾ cup granulated sugar
1 cinnamon stick
1 cup walnuts
1 cup water
1 lb (about 24 sheets) phyllo dough, thawed
1 tsp ground cinnamon
1 tsp orange blossom water
1¼ cups clarified butter, melted
1¼ cups orange-blossom honey
2 wide strips orange zest
2½ cups shelled pistachios (unsalted)

Instructions

Make syrup first → combine honey, water, sugar, cinnamon stick, orange zest — simmer 10 min, add blossom water, cool completely in fridge.
Pulse filling → pistachios + walnuts + sugar + cinnamon — coarse texture, not powder!
Set up station → damp towel over phyllo, clarified butter, filling — assembly line ready.
Layer 4 sheets → butter between each — glossy, golden base.
Add filling line → 2 inches from bottom edge — gorgeous green stripe.
Roll tight → place thick dowel on filling, roll snugly — perfect cigar.
Slice into minis → 1½–2 inch pieces — sharp knife for clean cuts.
Bake golden → 325°F for 30–35 min — rotate halfway for even color.
Soak immediately → spoon cold syrup over piping-hot rolls — listen to that sizzle!
Rest & dazzle → 8+ hours, sprinkle crushed pistachio — wedding dessert perfection!

Notes

Make 3–4 weeks ahead and freeze unbaked — bake day-of for fresh aroma.
Cold syrup + hot baklava is the secret to perfect texture.
Orange blossom water elevates it from great to unforgettable.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 199Total Fat 11gSaturated Fat 5gUnsaturated Fat 6gCholesterol 15mgSodium 125mgCarbohydrates 23gFiber 1gSugar 13gProtein 2g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.