Super Easy Pistachio Honey Baklava Rolls

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. Thaw the puff pastry overnight in the refrigerator, or at room temperature for about 1 hour until softened, then chill for 1 hour before using. The dough must be cold when you make the rolls.
2. Preheat the oven to 375°F (190°C). Line a half-sheet pan with parchment or a silicone mat.
3. Pulse the pistachios and sugar in a food processor until finely chopped but still chunky. Add the softened butter and the cinnamon and pulse until a thick paste forms. Set aside.
4. Lay one pastry sheet flat, rolling it a little further if needed. Spread the pistachio paste evenly, leaving a ½-inch border at the top and bottom. Drizzle with the honey. If using, spread several tablespoons of raspberry jam over half of the paste.
5. Place the second sheet on top and press the top and bottom borders together. Cut 1-inch strips with a long sharp knife, cutting from top to bottom.
6. Lift a strip, gently stretch it, and twist both ends into a rope. Coil the rope into a pinwheel or roll and tuck the end underneath. Space the rolls at least 1 to 1½ inches apart on the pan.
7. Whisk the egg well and brush each roll all over with it.
8. Bake at 375°F (190°C) for 33 to 36 minutes, until rich golden brown and the pastry is baked through. It is done when the rolls feel soft and fluffy and spring back when pressed lightly. If they darken too much, tent them loosely with foil.
9. While the rolls bake, simmer the water and honey in a small pan over medium-low heat for 5 minutes, watching so it does not boil over. Take off the heat, whisk in about 1 tablespoon lemon juice and let it stand.
10. As soon as the rolls come out, brush them generously with syrup in 2 to 3 passes. Let them stand 5 minutes, then move them to a cooling rack. They can be eaten right away.

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

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