Pistachio Baklava Rolls

Instructions

1. Step 1

   Combine the sugar and water in the saucepan. Bring to a boil over medium heat, stirring only until the sugar dissolves.

   Timer: 5 min (fixed)

   Ingredients used: 400.0 gr Granulated Sugar, 300.0 ml Water

   Cookware: saucepan

2. Step 2

   Reduce to low heat, add the lemon juice, and simmer without stirring until slightly thickened. Remove from the heat.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Lemon Juice

   Cookware: saucepan

3. Step 3

   Let the syrup cool to room temperature while assembling and baking the rolls.

   Cookware: saucepan

4. Step 4

   Heat the oven to 180°C. Brush the baking dish with 1 tbsp (15 gr) of the melted butter.

   Ingredients used: 15.0 gr Unsalted Butter

   Cookware: baking dish, pastry brush

5. Step 5

   Working with two phyllo sheets at a time, brush them with the remaining butter, scatter with 270 gr pistachios, and roll tightly from a long edge. Arrange the 12 logs seam-side down in the baking dish.

   Ingredients used: 450.0 gr Phyllo Dough, 270.0 gr Pistachio, 210.0 gr Unsalted Butter

   Cookware: baking dish, pastry brush

6. Step 6

   Cut each log into three equal rolls without removing them from the baking dish.

   Cookware: baking dish, knife

7. Step 7

   Bake at 180°C until deeply golden and crisp.

   Timer: 40 min (fixed)

   Cookware: baking dish

8. Step 8

   Slowly pour the cooled syrup over the hot rolls, distributing it evenly. Sprinkle with the reserved 30 gr pistachios.

   Ingredients used: 30.0 gr Pistachio

   Cookware: baking dish, saucepan

9. Step 9

   Leave the rolls uncovered until the syrup is absorbed and the baklava has cooled before serving.

   Timer: 60 min (fixed)

   Cookware: baking dish