Pistachio Baklava Roses

My delicious pistachio baklava twisted into roses for a new and elegant way to serve!

These elegant Greek pistachio baklava roses are the perfect dessert for spring gatherings, holidays, special celebrations, or to enjoy with a cup of afternoon coffee. They are so beautiful, but simple to make. The delicate, flaky phyllo pastry is spiraled into rose shapes, filled with a spiced pistachio mixture, then baked to golden perfection and drenched in a fragrant honey syrup. I can’t wait for you to try them!

You’ll be surprised by how easy these rolls are to make. They freeze really well, too. So, you can make a double batch to store one and eat one. I love the bottom phyllo layers of these roses because they’ve soaked up all that delicious syrup, are buttery soft, and just melt in your mouth. The tops of the roses are still crispy, and the combination is crazy good. I usually pair pistachio with brighter and more floral flavors, but I really like it paired with the cinnamon in these rolls because it’s warmer. However, this recipe is versatile, so make it how you want.

Why are these so good?

Sweet, warm cinnamon sugar,

Meaty, nutty pistachios,

Juicy, syrupy, buttery, citrusy

Vanilla honeyed crispy

Melt-in-your-mouth phyllo.

What do I need for baklava roses?

#4 Phyllo dough -thawed in the package to avoid the sheets from hardening. See my tips for working with phyllo below.

Shelled pistachios -finely chopped or pulsed in the food processor. You can swap or mix pistachios with walnuts or almonds for different flavor profiles.

Granulated sugar -this is the best type of sugar to use because it caramelizes as it cooks and melts and blends with the cinnamon.

Ground cinnamon -the classic warm spice of baklava that pairs so well with butter, sugar, and nuts.

Ground cloves  -optional for more traditional baklava flavor.

Unsalted butter -melted to drizzle over the phyllo while making the rolls and before they bake.

What’s in the syrup?

Granulated sugar -the half of a simple syrup that melts and sweetens with caramel notes.

Water -helps the sugar melt and creates the perfect consistency for the rolls to absorb.

Honey -Greek honey is my favorite, and I love the flavor with cinnamon and phyllo.

Cinnamon stick -adds the warm, deep sweetness to complement the roll filling.

Peel of 1 lemon or orange -optional, but it adds so much bright citrus flavor.

Pure vanilla extract -or a tablespoon of rose or orange blossom water for a more floral syrup.

How do I make the syrup?

In a saucepan, combine the sugar, water, honey, cinnamon stick, and lemon or orange peel (if using). Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes. Remove from the heat and allow to cool completely.

Is the nut mixture easy to prepare?

In a bowl, mix together the finely chopped pistachios, sugar, cinnamon, cloves (if using), and salt. Set aside.

Do you have any tips for working with phyllo?

Thaw in the fridge overnight and then place the package on the counter about an hour before making your rolls to allow the phyllo to come to room temperature. Keep phyllo covered with a damp towel while working with it to prevent drying out.

How do I assemble the baklava rolls?

Preheat the oven to 350°F (175°C). Unroll the phyllo dough and cut it lengthwise into 3 equal portions to create 3 rolls. Take 4 phyllo strips and layer them, brushing each sheet lightly with melted butter. Sprinkle about 2 teaspoons of the pistachio mixture across the center of the layered phyllo. Fold the bottom edge over the nuts and roll up loosely to form a rose shape. Brush the end with some butter to seal the roll, and place each rose into a 9×13-inch baking tray. Repeat until all the phyllo and filling are used.

How long do I bake the rolls?

Brush the tops and sides of the roses generously with the remaining melted butter. Bake on the center rack for 40–45 minutes, or until golden and crisp.

When do I add the syrup?

As soon as the pistachio baklava roses come out of the oven, immediately pour the cooled syrup evenly over the hot pastries. Allow the baklava to absorb the syrup for at least 2–3 hours. There will be some syrup pooling at the bottom of the tray. This is normal, and you can use it to spoon over the tip of the rolls. They actually taste even better after soaking overnight in syrup, so make them the day before if you have time.

How do I serve pistachio baklava roses?

Garnish with extra chopped pistachios and serve with Greek coffee, tea, or a scoop of vanilla ice cream for an extra special treat!

How do I store these?

Store the baked baklava in an airtight container at room temperature for up to 5 days.

Can I make these ahead and freeze?

You can assemble and freeze the unbaked roses. Bake straight from frozen, adding a few extra minutes to the baking time.

Do you have more baklava variations?

Baklava Crinkle Rolls (Saragli)

Almond Baklava Roses

Diamond & Star Shaped Greek Baklava

Greek Baklava Mini Triangles

Baklava Spirals

Pistachio Baklava Rolls: Saragli

Individual Baklava Cheesecakes

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