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- September 16, 2022
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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!
Watch My Baklava Rolls Video Tutorial
Watch my YouTube baklava rolls video tutorial for step-by-step instructions and see how I make these easy rolls at home. Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.
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.
Supplies & Tools for the Recipe
Need some supplies or tools for making these baklava rolls at home? Shop my Amazon affiliate links for the items I use in my kitchen. Using these links won’t cost you extra and I’ll earn a small commission.
- Half-Sheet Aluminum Baking Sheet: perfect for baking desserts or roasting vegetables/meats.
- Silicon Baking Mat: great for lining your baking sheet, making it easy to clean.
- CuisinArt Food Processor: this simple yet very powerful food processor gets any job done.
- Rubber Pastry Brush: great for sauces and dips.
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.
- 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.
- 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.
- Unwrap the puff pastry dough and lay it flat on your work surface. If needed, use a rolling pin to flatten the dough further.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.
- 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.
- 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.
More Recipes to Try!
Enjoyed this delicious and easy dessert recipe? Check out some of my other recipes you’re sure to enjoy!
- Raspberry Pistachio Macarons – these are simply divine! Pistachio cookies with pistachio and raspberry filling!
- Easy Pistachio Bread – quick and easy pistachio dessert bread with a touch of cardamom. Perfect for morning coffee or tea!
- these are made with a fluffy yeast dough and filled with apricots, walnuts and poppy seeds. Delicious!
- Pistachio Baklava Cake: the ultimate honey cake! This decadent and sweet cake tastes like a bite of baklava, with creamy pistachio buttercream. One of my favorites!
- Chocolate Pistachio Cream Puffs: the filling inside of these is amazing! Chocolate glazed cream puffs filled with a creamy pistachio and Irish cream filling.
- Honey Pistachio Babka Bread – incredibly delicious! Soft, buttery dough filled with pistachio paste, glazed with honey!
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5 from 9 votes
Easy Pistachio Honey Baklava Rolls (video)
20 minutes mins prep + 36 minutes mins cook + 2 hours hrs Defrosting Time:
12 rolls
The easiest and most delicious honey pistachio baklava rolls recipe! Fluffy, buttery puff pastry rolls with pistachios and honey!
IngredientsUS Customary – Metric
US Customary – Metric
2 sheets French puff pastry, (I like the Dufour brand)
3/4 cup shelled pistachios, salted & roasted
1/4 cup sugar
1/4 tsp ground cinnamon
1/3 cup unsalted butter, extra soft but not melted
2 tbsp honey
1/4 cup raspberry jam, optional
1 large egg, for egg wash
For Honey Syrup:
1/4 cup water
1/4 cup honey
1 tbsp fresh lemon juice
Instructions
Defrosting the Pastry Dough:
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.
Preheat the oven to 375F/190C. Line a half-sheet baking pan with parchment paper or a silicon mat.
Making the Filling:
Next, make the filling. 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.
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.
Making the Rolls:
Remove the puff pastry dough from the refrigerator, unwrap it, and lay it flat on your work surface. If needed, use a rolling pin to flatten the dough further.
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.
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.
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.
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.
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 Instructions:
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.
Making & Adding the Honey Syrup:
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!
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.
As soon as you take the rolls out of the oven, brushthe rolls generously with the syrup, making 2 to 3 passes. Allow the syrup toreally sink into the pastries.
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.
Notes:
Nutritional info calculated specifically using Dufour puff pastry and without the raspberry jam, which adds approximately 20 additional calories per roll.
Nutrition
Serving: 1roll | Calories: 381kcal | Carbohydrates: 34g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 108mg | Potassium: 116mg | Fiber: 1g | Sugar: 14g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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Course:
- Dessert
- Pastries
- Recipes
Cuisine:
- French
- Italian/French
Holiday:
- Christmas
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40 comments
- El
These were soooo good! I make baklava on a regular basis so I was happy to try this. It has just the right amount of sweetness and i love the flavour profile. I had to bake them a little longer because my oven temp is a bit off.
Thanks for such a great recipe. I will definitely make another batch over the weekend.
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- tatyanaseverydayfood
I’m so glad you loved the rolls!! 🙂 You’re very welcome, it’s my pleasure. I’m going to make some again this weekend, too!
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- G
If making for a function when would be the earliest I could make them? So that they still taste yum & at their best… 😊
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- tatyanaseverydayfood
I personally like them the best on the first day! If you need to make them the day before, let them cool completely, then store in an air-tight container at room temperature. Enjoy!
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- Aurora
This recipe looks great and easy to make. Cannot wait to make it tomorrow. Thank you for another great recipe. Aurora
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- tatyanaseverydayfood
Hi Aurora! It’s one of my new favorites! Have fun baking and enjoy!
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- Kav
Looks amazing. How long can you store these for
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- tatyanaseverydayfood
They’re delicious for sure! If you keep them in a sealed container at room temp, 3 days. They’ll be good in the refrigerator for 1 week. Or, you can store in the freezer for 1 month. They’re best when they’re fresh though! Enjoy 🙂
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- tatyanaseverydayfood
I’m so glad you enjoyed them! I’ll have to try making mini ones next time!
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- Linda
Can I make them earlier in the day but bake them while we eat dinner? And would I need to refrigerate them while waiting to bake? TIA
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- tatyanaseverydayfood
Hi Linda! That’s a great idea. Yes, I would keep them refrigerated and take them out of the fridge when you start dinner. Enjoy!
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- Katelyn
Did mini size affect the time you bake them?
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- Katie
Hi! Can I ask how you made “half size” and how it worked out for you? Thanks!
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- tatyanaseverydayfood
Hi Katie. You can simply prepare half the recipe by cutting all ingredients in half. My recipe card can do that for you, too. You can toggle the servings down to 6 and the ingredients will automatically update for you.
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- Nush
Hi I’m excited to make these. Can I use honey without heating it by just adding the lemon juice only? Cause hearing
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- tatyanaseverydayfood
Hi Nush! I personally haven’t tried the syrup without heating but it should work. I would still add a little bit of water to make the syrup thin enough so it soaks into the pastry. Enjoy!
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- Rose
This recipe looks and sounds sooo delicious. I can’t wait to make them. Thank you for sharing all of your amazing recipes💕🙏
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- tatyanaseverydayfood
Hi Rose! It’s one of my all-time favorites! Enjoy 🙂
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- Jess
Loved this recipe. Was delicious !! Quick to make, not much ingredients. Will be making lots of it! Thank you!!
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- tatyanaseverydayfood
Hi Jess! I’m so glad you loved the recipe! They’ve become my go-to for an easy dessert!
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- Carmen
Good recipe
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- Francine Figaro
Absolutely delicious! A very elegant and mouthwatering delight. Easy enough for a novice. You make me look like I’m a baker ! Your tutorial are easy to follow & the pictures are very clear. Thank you so much. There are many other recipes you have demonstrated that I plan to make. Happy New Year!
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- tatyanaseverydayfood
Hi Francine! I’m so glad you loved the recipe! These have become one of my all-time favorites! I hope you enjoy the other recipes, too! Happy New Year! 🙂
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- Shiva1015
These were super yummy and easy to make. Only caveat is that the raspberry jam oozed out everywhere on the pan during baking, but was easy enough to clean up and the pastries still looked and tasted great. Thanks for a fantastic recipe!
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- tatyanaseverydayfood
I’m so happy you loved the recipe! 🙂 These are my favorite! I haven’t found a solution to the jam problem yet, but I love the flavor it adds! Maybe try it with a super thick jam?
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- Caroline
I just made these and they turned out delicious. Thank you for the recipe.
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- tatyanaseverydayfood
Hi Caroline! I’m so glad you enjoyed the rolls! I just made some this past week, too – still in love! 🙂 Thanks for leaving a review!
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- Tanessa
Made this for some friends and it came together in a synch and was absolutely delicious and gone in minutes!
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- tatyanaseverydayfood
That’s wonderful to hear! I’m so glad the rolls were a hit with everyone! This is my go-to recipe for a quick and easy dessert 🙂
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- Dawn
I have made these many times for my neighbors- everyone loves them – I have to share so I don’t eat too many!
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- tatyanaseverydayfood
Hi Dawn. I’m so happy you’re loving the recipe! These are my favorite pastries! I have to do the same thing – my neighbors are always getting treats from me!
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- Donna Sharp
Ummm… YUMMO! I love baklava! I have always wanted to make it myself, but I have never worked with phylo dough before so it’s a little intimidating to me. Puff pastry is something that I have used many times and this sounds like something I will be making very soon. I may have to double the recipe to share with friends and neighbors. Thanks Tat! And I saw your recipe for that Pina Colada Cake too ;). Your blog and The Country Cook (Brandie) are, pretty much the only two I follow faithfully. Thanks for all of your great recipes and the work you put into them. I truly appreciate you!
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- tatyanaseverydayfood
Hi Donna! So good to hear from you! These pastries are my all-time favorite, and I always make a double batch! I even started doubling up the filling for more pistachio flavor 🙂 I hope you love these! Thank you so much for following along!
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- Joan
Made these for the first time today. They were incredibly simple, however I slightly undercooked them and it may be that the dough wasn’t cold enough when I put them in the oven. Will def make them again. I used half raspberry like suggested and wow, what a nice pop that added. Also added a couple splashes of chambord to the finishing syrup, bc I love that flavor too. Yum yum. Will try them with apricots, and pecans and who knows what else. Great simple recipe that was appreciated by all !
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- tatyanaseverydayfood
Hi Joan! I’m so happy you loved the pastries! I love having them with the raspberry jam, too. When baking next time, if they get too dark, lay a sheet of foil over the top to keep them from browning further. This way, the inside has a chance to finish baking.
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- Anita
These are amazing!
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- tatyanaseverydayfood
Hi Anita! I’m so happy you loved the recipe! One of my favorites 🙂
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- Naima
Hi, could I make these, freeze them and then cook from frozen?
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- tatyanaseverydayfood
Hi! You could freeze them, but I would defrost them before baking. You can just place them into the fridge overnight and bake from from the fridge. Enjoy! 🙂
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