Best 5 How To Make Pistachio Baklava Rolls Recipes

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PISTACHIO BAKLAVA



Pistachio Baklava image

This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions. It has a purity of flavor that, while still quite sweet, is never cloying. This very traditional recipe is from one of the most celebrated baklava shops in Istanbul. Feel free to substitute other nuts for the pistachios, particularly walnuts and hazelnuts. Or use a combination of nuts. Once baked, this baklava will last for several days, but it is at its absolute best within 24 hours of baking.

Provided by Melissa Clark

Categories     pastries, dessert

Time 2h30m

Yield 36 pieces

Number Of Ingredients 5

2 1/4 cups/300 grams shelled pistachio nuts
4 sticks/2 cups/454 grams unsalted butter
1 pound phyllo dough, defrosted overnight in the refrigerator
3 cups/600 grams sugar
Juice of 1/2 lemon, more to taste

Steps:

  • In a food processor, pulse the pistachios until coarsely ground (or you can chop them by hand until very finely chopped). Don't overprocess the nuts. You want to maintain some texture.
  • Clarify the butter by melting it over low heat, then letting it cook until the foam rises to the top and the milk solids fall to the bottom of the pan. This will take about 5 to 15 minutes depending upon how high your heat is, but don't rush it or the butter could burn.
  • Skim foam off the top of the melted butter. Line a fine-mesh sieve with a piece of cheesecloth, place it over a bowl and pour the melted butter through.
  • Heat oven to 400 degrees and brush the inside of a 9-by-13-inch baking pan with a little of the clarified butter.
  • Prepare the phyllo dough by trimming the stack of it with scissors to fit the bottom of your baking dish. Packages of phyllo come in different sizes; some won't need any trimming, some may need an inch or two cut off a side, and some may need to be cut in half crosswise. Cover phyllo layers with a lightly damp kitchen towel, and keep covered.
  • Place 1 piece of phyllo on the bottom of the baking pan; brush lightly with clarified butter. Layer phyllo sheets on top, brushing each sheet with butter as you go, until half the phyllo is used.
  • Spread pistachios on phyllo in an even layer, then layer with remaining phyllo, brushing each sheet with butter as you go (rewarm butter if necessary).
  • Cut the pastry into 36 pieces, using clean up-and-down strokes and rotating the pan if necessary. Make sure to cut all the way through to bottom of pan. Pour any remaining butter evenly over pan.
  • Bake baklava until the top is golden brown, and the lower phyllo layers beneath the pistachios are thoroughly baked through. To test this, use a knife to lift up a corner of one of the pastry rectangles from the center of the pan so you can peek at the bottom layers. Start checking after 40 minutes, but it could take an hour or even 1 hour 10 minutes. If the top starts to get too brown before the pastry is cooked through, lay a piece of foil over the top.
  • Meanwhile, prepare sugar syrup: In a medium pot, combine sugar with 1 2/3 cups/400 milliliters water. Bring to a boil, then let simmer for 10 minutes, until slightly thickened. Stir in lemon juice.
  • When the baklava is baked through, reheat the syrup until it comes to a simmer. Remove pan from oven and place in the sink or on a rimmed baking sheet to catch any drips of syrup. Slowly pour hot sugar syrup over the pastry; it will bubble up and some may overflow. When the syrup stops bubbling, move pan to wire rack to cool completely. Serve at room temperature.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 63 milligrams, Sugar 17 grams, TransFat 0 grams

PISTACHIO BAKLAVA



Pistachio Baklava image

Try a nutty variation of a traditional classic Middle Eastern dessert. Baklava is made with layered phyllo dough, a crisp flaky dough.

Provided by Saad Fayed

Categories     Dessert

Time 9h5m

Yield 16

Number Of Ingredients 8

3/4 cup unsalted pistachio nuts, finely chopped
1 1/2 cups ghee, divided; plus more for greasing the pan
1 16-ounce package phyllo dough, thawed
For the Syrup:
1/3 cup sugar
1/3 cup honey
2 teaspoons cinnamon
2 teaspoons lemon juice

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F. Grease a 15 x 10 x 1-inch baking pan . In a bowl, combine pistachio nuts and 1/2 cup of the ghee.
  • Take 8 sheets of phyllo dough and layer them in the greased pan, brushing each sheet with melted butter as you go.
  • Spread about half of the nut mixture over phyllo dough.
  • Cover with 6 sheets of dough, brushing each with ghee as you layer.
  • Add remaining nut mixture and top with remaining sheets of phyllo dough, brushing each sheet with ghee.
  • Using a knife, cut baklava into 1 1/2-inch diamonds.
  • Bake for 50 minutes or until golden brown on top.
  • While baklava bakes, combine sugar, honey, cinnamon, and lemon juice in a small saucepan. Bring to a boil, making sure that sugar is completely dissolved.
  • Reduce heat and allow the mixture to simmer for 5 minutes. Allow syrup to come down to room temperature before using.
  • When baklava is done, take it out of the oven and allow it to cool.
  • Once syrup is tepid, drizzle it on top of baklava. Let baklava rest for 6 to 8 hours so it soaks up syrup and flavors develop further.

Nutrition Facts : Calories 245 kcal, Carbohydrate 13 g, Cholesterol 49 mg, Fiber 1 g, Protein 1 g, SaturatedFat 12 g, Sodium 34 mg, Sugar 10 g, Fat 22 g, ServingSize 1 pan baklava (16 servings), UnsaturatedFat 0 g

HOW TO MAKE PISTACHIO BAKLAVA ROLLS



How to Make Pistachio Baklava Rolls image

A traditional Greek dessert to enjoy during the holidays and any time of the year!

Provided by Marilena Leavitt

Categories     Dessert

Time 1h

Number Of Ingredients 18

For the filling:
8 oz. pistachio nuts and/or walnuts
2 TBSP. sugar
2 TBSP. plain bread crumbs
½ tsp. cinnamon
¼ tsp. ground cloves
For the filo:
½ lb. thin filo dough at room temperature (I used Fillo Factory)
½ cup butter, melted
For the honey-orange simple syrup:
¼ cup honey
1 cup sugar
1 cup water
½ --- cinnamon stick
3 strips orange peel, cut into 1" pieces
For the topping:
3 TBSP. pistachio nuts, finely minced
3 oz. dark chocolate (optional)

Steps:

  • In a small saucepan, combine the honey, sugar, water, cinnamon and orange peel and bring to a boil. Simmer for 10 minutes, stirring occasionally. The syrup should thicken slightly. Remove from heat, set aside and let it cool.
  • To prepare the filling, place the pistachio nuts and/or walnuts in a food processor and pulse several times until finely chopped but not pasty. Put the nuts in a bowl and combine with the sugar, breadcrumbs, cinnamon and cloves.
  • Preheat the oven to 350°F.
  • Prepare a 13"x 9"x 2" pan by brushing the sides and bottom with melted butter.
  • Unroll the 14"x18" package of filo and, with a sharp knife, cut it in half length-wise, leaving you with two stacks of 14"x9" sheets of filo. You will only need one of the stacks, so roll up the other, wrap it tightly with plastic wrap, and return to the refrigerator.
  • Place one sheet of filo on a clean surface with the longest side in front of you. Brush with some of the melted butter to coat. Place a second sheet of filo on top of the first and butter it again (keep the rest of the filo covered while you work so it won't dry out).
  • Sprinkle some of the nut mixture along the side closest to you. Start rolling the filo as tight as possible without breaking. It should look like a long cylinder. If you get any holes, do not worry about it. With a serrated knife, cut the roll into 2-inch pieces and place on the prepared pan, seam side-down. Repeat with more filo, until all the nuts are used. Brush generously the top of the pistachio rolls with melted butter. Bake for about 30 minutes, or until golden brown. Remove from the oven.
  • Pour the cooled syrup slowly and evenly over the top of the baklava. It might look like a lot of syrup initially, but it will all be absorbed as it cools down. Sprinkle with some finely minced pistachio nuts.
  • Let the pistachio baklava rolls sit uncovered for at least 4 hours before serving.
  • Over a double boiler (or in a microwave), gently melt the dark chocolate. Drizzle lightly over the cooled baklava and let it set for an hour before serving. (This step is optional)

PISTACHIO BAKLAVA



Pistachio Baklava image

In the traditional baklava, nuts are layered between buttered paper-thin sheets of phyllo. Instead, to save time, we rolled up the sheets and cut them crosswise into ribbons, which we then tossed with nuts and butter.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 3h

Number Of Ingredients 8

1/3 cup honey
1/3 cup sugar
3-inch-long strip lemon zest
1 cinnamon stick
1/2 cup (1 stick) unsalted butter, melted, plus more for the pan
1 box (1 pound) frozen phyllo, thawed overnight in refrigerator
1 cup (4.5 ounces) shelled salted pistachio nuts, finely ground in food processor
Orange slices (optional)

Steps:

  • Preheat oven to 350 degrees. In a small saucepan, combine honey, sugar, 1/3 cup water, lemon zest, and cinnamon. Bring to a boil, stirring until sugar has dissolved. Remove syrup from heat; set aside.
  • Butter bottom and sides of an 8-inch square baking dish. Cut two 8-by-13-inch sheets of parchment paper; line bottom and sides of dish, overlapping sheets in a crisscross pattern, leaving an overhang.
  • Unroll phyllo sheets on a flat surface; lift the top half, and carefully roll into a tight tube. Using a sharp knife, cut crosswise to make 1-inch-wide ribbons. Roll remaining phyllo sheets, and store, tightly wrapped in plastic, in refrigerator up to a week.
  • In a large bowl, unroll and loosen phyllo ribbons. Using your hands, gently toss with butter and all but 2 tablespoons pistachios; press firmly into prepared baking dish. Bake until lightly browned, about 45 minutes.
  • Remove zest and cinnamon stick from syrup; discard. Reheat syrup over medium heat; pour over the hot pastry. Sprinkle with remaining 2 tablespoons pistachios; let cool completely.
  • Using paper overhang, lift baklava onto a cutting board. Remove paper. With a sharp knife, gently cut into 8 triangles; transfer to a serving dish. Serve with orange slices, if desired.

PISTACHIO BAKLAVA



Pistachio Baklava image

The different flavors of the nuts make this baklava really special. I've tried many baklava recipes, but this is the one I keep coming back to.

Provided by little_wing

Categories     Dessert

Time 3h30m

Yield 24 pieces

Number Of Ingredients 8

1 cup pistachios, rinsed and patted dry
3 cups walnuts
1 1/3 cups sugar, divided
2 teaspoons cinnamon
1 (16 ounce) package phyllo dough, thawed according to directions
1 1/4 cups unsalted butter, melted
3/4 cup mild honey
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 300.
  • Chop pistachios in food processor until finely chopped.
  • Add walnuts, 2/3 cup sugar, and cinnamon and process until the texture of coarse meal, pulsing out any lumps. Set aside.
  • Lightly fit 1 phyllo sheet in the bottom of a lightly greased 13x9 dish, trimming to fit if needed.
  • Brush well with melted butter.
  • Continue with 7 more sheets, brushing each sheet well with butter.
  • If butter hardens, just microwave briefly to soften.
  • Scatter a generous 1/3cup nut mixture over phyllo.
  • Add 2 more sheets, brushing each well with butter.
  • Add another 1/3 cup nut mixture and continue layering until all nut mixture is used, finishing with a layer of remaining phyllo, brushing each sheet with melted butter.
  • Place baklava in freezer for 10 minutes for easier cutting.
  • Slice in 2" wide diamond-shaped pattern. (or squares if that is easier).
  • At this point it my abe wrapped with heavy duty aluminum foil and frozen if desired.
  • Set baking dish on middle oven rack and place a shallow pan of water underneath.
  • Bake for 2hrs and 10 minutes or until golden brown.
  • Frozen baklava can be baked uncovered the same way for 2 and 1/2 - 3hrs. or until golden brown.
  • Combine remaining 2/3 cups sugar, 2 cups water, honey and lemon juice in a large saucepan.
  • Bring to boil over high heat, reduce to low and simmer uncovered 20 minutes.
  • Pour into spouted measuring cup and cool to room temperature.
  • Drizzle syrup evenly over baklava.
  • Cool to room temperature, cover loosely with foil and let stand overnight before serving.

Nutrition Facts : Calories 341.5, Fat 22.5, SaturatedFat 7.5, Cholesterol 25.4, Sodium 93.4, Carbohydrate 33.5, Fiber 2, Sugar 20.6, Protein 4.8

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