Rolled Pistachio Baklava (Easy Shortcut Recipe)
This rolled pistachio baklava is crispy, buttery, and soaked in a sweet honey syrup. Made with a shortcut method, it delivers all the flavor of traditional baklava without the extra work.
Servings 18 pieces
Calories 226kcal
Ingredients
For Filling
- 2 cups Pistachio shelled and roasted
- 1/4 cup Confectioners Sugar
For Honey Syrup
- 1 cup Sugar
- 1 cup Water
- 5 tablespoons Honey
Assembly
- 18 sheets Rice paper wrappers (spring roll wrappers)
- 2 cups Warm Water
- 8 tablespoons Melted Butter
Instructions
For Filling
- In a food processor, pulse a few times to chop the pistachios
- Place the chopped pistachios in a bowl and mix them with the powdered sugar
Assembly
- Preheat oven to 350 degrees F.
- In a shallow bowl, place the warm water
- Working with one sheet at a time. Soak the Spring Roll Wrappers in warm water for about 10 seconds or until pliable. Shake the wrapper to remove excess water
- Brush the melted butter all over the surface of the wrapper
- Layer 2 more wrappers on top, brushing each lightly with butter
- Add about 1/2 cup of filling all over the wrapper and roll tightly into a cigar shape
- Place the rolls into an 8x8" baking sheet
- Repeat the same procedure to create 5 more cigars
- Brush the tops and sides with melted butter
- Bake for 30-35 minutes or until the cigars are completely crispy
For Honey Syrup
- While the baklava is baking make the honey syrup
- In a pot, add the water, sugar and honey. Cook until the mixture boils
- Reduce the heat to medium low and let the syrup cook for 10-15 minutes
- When the cigars come out of the oven, pour the hot syrup all over the baklavas. Mixture will sizzle
- Let the baklavas rest for 1-2 hours and cut into desired shape
- Enjoy!
Notes
• Soak wrappers briefly, do not oversoak or they will tear
• Roll tightly for clean slices and better texture
• Pour hot syrup over hot baklava for the best absorption
• Let rest at least 2–4 hours before cutting
• Use unsalted pistachios for better flavor balance
• Store at room temperature, reheat slightly to crisp up leftovers
• Roll tightly for clean slices and better texture
• Pour hot syrup over hot baklava for the best absorption
• Let rest at least 2–4 hours before cutting
• Use unsalted pistachios for better flavor balance
• Store at room temperature, reheat slightly to crisp up leftovers
Nutrition
Calories: 226kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 121mg | Potassium: 154mg | Fiber: 2g | Sugar: 19g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
