The Easiest Rolled Pistachio Baklava

I swear this is the Easiest Rolled Pistachio Baklava recipe you will make! No more fiddling with delicate phyllo dough. The shortcut is using Spring Roll wrappers. You'll get the same result with none of the work!

Course Dessert

Cuisine Greek

Prep Time 20

Cook Time 40

Resting Time 2

Total Time 3

Servings pieces

Calories 226kcal

Author Tiffany Bendayan

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 Spring Roll Wrappers
2 cups Warm Water
8 tablespoons Melted Butter equal to 1 stick

US Customary - Metric

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
Repeat the same procedure with 2 more spring roll wrappers
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

These Baklavas should be eaten the same day and leftovers can be toasted a bit before serving the next day

Nutrition