These are amazing!! Easy Pistachio Baklava Rolls

By Tatyana's Everyday Food · 45 min

Ingredients

Instructions

1. Thaw the puff pastry: move it from the freezer to the fridge overnight. For same-day baking, thaw at room temperature until softened (about 1 hour), then chill for an hour before rolling. The dough must be cold when shaping.
2. Preheat the oven to 375°F (190°C) and line a half-sheet pan with parchment or a silicone mat.
3. Pulse the pistachios and sugar in a food processor until finely diced but still chunky. Add the softened butter and cinnamon and pulse until a thick paste forms. Set aside.
4. Lay one pastry sheet flat, rolling it further if needed. Spread the pistachio paste evenly, leaving a ½-inch border at the top and bottom. Drizzle with honey, and if you like, spread about several tablespoons of raspberry jam over half of the paste.
5. Top with the second sheet, press the top and bottom borders together, then cut into 1-inch strips using a long sharp knife.
6. Stretch each strip lightly, twisting it from both ends into a rope. Coil the rope into a pinwheel and tuck the end underneath. Place on the lined pan, 1 to 1½ inches apart.
7. Whisk the egg vigorously in a small bowl and brush it over each roll.
8. Bake at 375°F (190°C) for 33 to 36 minutes, until rich golden brown and the pastry is baked through. The pastry should feel soft and fluffy and spring back when pressed lightly. If they darken too much, tent loosely with foil.
9. Meanwhile, whisk the water and honey in a small saucepan and bring to a simmer over medium-low heat. Simmer 5 minutes, watching so it doesn't boil over. Remove from heat, whisk in about 1 tablespoon of lemon juice, and let stand.
10. As soon as the rolls come out of the oven, brush them generously with syrup in 2 to 3 passes and let it soak in. Leave for 5 minutes, then move to a cooling rack. Serve warm or at room temperature.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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