Easy Pistachio Honey Baklava Rolls

The most delicious, addictive rolls that you need to make immediately! Easy pistachio honey baklava rolls with honey syrup, made with pre-made puff pastry. These are my newest obsession and one of the easiest desserts to make! Buttery and flaky puff pastry filled with a pistachio paste, honey, optional raspberry jam, then brushed with a simple honey syrup. Enjoy these buttery pistachio rolls with a cup of coffee or tea for breakfast or afternoon snack!

Ingredients for Pistachio Rolls

Here are some tips for the main ingredients you’ll need to make this recipe. Find the full list of ingredients in the printable recipe card below.

• Puff Pastry: this is one of the most important part of the recipe! I recommend seeking out a high-quality French puff pastry that’s made with butter. I like the Dufour brand sold at Whole Foods.
• Pistachios: I like to used salted, roasted pistachios. The saltiness combined with the sweetness makes for the best filling.
• Butter: soften the butter to the point it’s super soft, but not melted.
• Honey: for the filling and for making the honey syrup. I like to use a rich, wildflower honey for the best flavor.
• Raspberry Jam: an optional addition to the rolls. I like to make half regular and half with jam.

Defrosting the Puff Pastry

I love these pistachio baklava rolls because they’re made with store-bought pastry dough, which means less work for me! They’re super easy to make!

Start with the pastry dough. This dough is typically sold in the freezer aisle of most grocery stores, right next to ice cream and other frozen desserts. I recommend removing it from the freezer and into the refrigerator overnight, to allow the dough to soften.

If you need to make the dessert the same day, remove the pastry dough from the freezer and thaw at room temperature, until the dough is softened; about 1 hour. Return the dough to the refrigerator for an hour to chill. The dough needs to be cold when making the rolls.

Making the Pistachio Filling

Once the puff pastry dough is ready, make the simple pistachio filling.

1. Place the pistachios and sugar into a food processor or blender. Pulse the nuts until they’re finely diced. You’re looking for a chunky mixture.
2. Add the softened butter next and a sprinkle of cinnamon. Pulse the nuts and butter together until a thick paste forms. Set this filling aside.

How to Make Pistachio Baklava Rolls

Preheat the oven to 375F/190C. Line a half-sheet baking pan with parchment paper or a silicon mat.

1. Unwrap the puff pastry dough and lay it flat on your work surface. If needed, use a rolling pin to flatten the dough further.
2. Using an off-set spatula, spread the prepared pistachio paste evenly, leaving a ½-inch border along the top and bottom. Next, drizzle honey over the paste. If desired, spread several tablespoons of raspberry jam over the paste. I like to do half with jam, and half without.
3. Place the second sheet of pastry dough over the top, then press the top and bottom borders together. Using a long sharp knife, score the pastry dough first into 1-inch strips, then slice the pastry dough from top to bottom. Watch my video tutorial to see how I do it.
4. To shape each roll, lift a strip of the pastry and gently stretch it lightly. If the pastry is sticking to your work surface, slide a knife underneath to release it. Next, begin to twist the strip of dough from both ends, creating a twisted rope.
5. Turn the twisted rope of pastry dough into a pinwheel or roll shape, and tuck the end underneath. Place the shaped rolls onto the prepared baking sheet, spacing them at least 1 to 1 ½-inches apart.
6. Crack the egg into a small cup or bowl and whisk it vigorously. Using a pastry brush, coat each roll all over the beaten egg.

Baking the Pistachio Honey Rolls

Bake the pistachio rolls at 375F/190C for 33 to 36 minutes. The rolls should be a rich, golden-brown color and the puff pastry should be baked all the way through. Check the doneness by pressing lightly onto the rolls. The pastry should be super soft, fluffy and spring back.

If the rolls start to darken too much, lay flat a sheet of foil over the rolls to tent the pastries.

Easy Honey Syrup Topping

While the baklava rolls are baking, it’s the perfect time to make the honey syrup.

1. Pour the water and honey into a small saucepan and whisk together. Bring the syrup to a simmer over medium-low heat and simmer for 5 minutes. Watch the syrup carefully so it doesn’t boil over!
2. Remove the syrup from heat, then squeeze in about a tablespoon of fresh lemon juice. Whisk in the juice, then let the syrup stand while the rolls finish baking.
3. As soon as you take the rolls out of the oven, brush the rolls generously with the syrup, making 2 to 3 passes. Allow the syrup to really sink into the pastries.
4. Let the rolls stand for 5 minutes after adding the syrup, then transfer them with a spatula onto a cooling rack to chill. These can be enjoyed immediately.

The easiest and most delicious honey pistachio baklava rolls recipe! Fluffy, buttery puff pastry rolls with pistachios and honey!

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