Mini Pistachio Baklava Rolls are a delightful twist on the traditional Middle Eastern dessert. These bite-sized treats feature layers of buttery filo pastry, a rich pistachio filling, and a fragrant syrup infused with cinnamon and rose petals. Perfect for special occasions, gifting, or simply indulging in a homemade delicacy, these baklava rolls offer the perfect balance of crispness, nuttiness, and sweetness.
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Why You’ll Love This Recipe
- Irresistibly Crunchy – Flaky filo pastry bakes to golden perfection, creating a satisfying crunch with every bite.
- Rich Pistachio Filling – Ground pistachios bring a deep, nutty flavour that pairs beautifully with the sweet syrup.
- Aromatic Syrup – The delicate floral notes of rose petals and warm cinnamon take these baklava rolls to the next level.
- Easy to Make – While baklava is known for its intricate layers, this mini version simplifies the process without compromising on taste.
- Perfect for Sharing – These individual rolls make a great addition to dessert platters or afternoon tea spreads.
Simple Ingredients, Incredible Flavour
This recipe uses just a handful of ingredients, but each one plays an essential role in creating the perfect baklava rolls. Filo pastry provides the crisp, flaky layers, while pistachios add a rich nuttiness. The syrup, infused with cinnamon and rose petals, brings a delicate floral warmth that enhances every bite.
How to Make Mini Pistachio Baklava Rolls
First, make the syrup and set it aside to cool. Grind the pistachios and preheat your oven. Grease a muffin tin with melted butter.
Lay out the filo sheets, brushing each layer with butter and sprinkling pistachios in between.
Roll it up tightly, then slice into small pieces.
Pop them into the muffin tin, brush with more butter, and bake until golden.
Once baked, pour the cooled syrup over the hot rolls so they soak it all up.
Sprinkle with extra pistachios and rose petals, then let them sit before serving. That’s it—delicious mini baklava rolls, ready to enjoy! I love to serve them warm with a scoop of ice cream.
Tips for the Best Baklava Rolls
- Use Fresh Filo Pastry – Dry or brittle filo can be difficult to work with. Keep the sheets covered with a damp cloth to prevent drying out.
- Brush Generously with Butter – This ensures crispy, golden layers while preventing the filo from cracking.
- Cut Before Baking – Slicing the log into rolls before baking allows for even cooking and makes serving easier.
- Pour Syrup on Hot Baklava – This helps the syrup absorb properly, creating that signature baklava texture.
Storing and Serving Suggestions
Mini Pistachio Baklava Rolls keep well at room temperature for up to a week in an airtight container. If you prefer a chilled version, store them in the fridge, but allow them to come to room temperature before serving for the best flavour and texture.
Serve these delightful baklava rolls with a cup of strong coffee or mint tea for a truly authentic experience. They also make a wonderful homemade gift for holidays and celebrations.
You May Also Like…
If you loved these Mini Pistachio Baklava Rolls, check out these other delicious recipes:
- Mini Crushed Potato Tarts – A savoury twist on mini bites, packed with flavour.
- Savoury Crushed Potato Cheesecake – A unique and delicious take on a classic dish.
- Breakfast Potato Cups – Perfect for a hearty morning meal.
Watch our quick video tutorial on Instagram and don’t miss out on more exciting recipes!
Description
These Mini Pistachio Baklava Rolls are a delightful twist on traditional baklava, offering all the rich, nutty flavour and crisp, flaky layers in a perfectly portioned bite. Made with buttery filo pastry, finely ground pistachios, and a fragrant syrup infused with rose petals and cinnamon, each roll is irresistibly sweet and crunchy. Baked until golden and then soaked in syrup, they’re the perfect treat for special occasions or an indulgent afternoon snack. Enjoy them with a cup of tea or coffee for a truly luxurious experience!
Ingredients
For the filling:
For the baklava rolls:
For the syrup:
Instructions
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In a saucepan, combine the sugar, water, lemon juice, cinnamon stick, and rose petals. Bring to a boil, then simmer for 10 minutes. Remove from heat and set aside to cool.
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Add the pistachios to a food processor and pulse until finely ground.
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Preheat the oven to 180°C (350°F) and grease a 12-cup muffin tin with melted butter.
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Place one filo sheet on a clean surface and brush it with melted butter. Lay a second filo sheet on top, brush it with melted butter, and sprinkle one-third of the pistachios over it. Repeat the process, layering two more buttered filo sheets and half of the remaining pistachios. Finish with the last two buttered filo sheets and the remaining pistachios.
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Starting from the shorter side, roll the stacked filo into a tight log. Slice it into 12 even pieces, about 1 inch thick, and arrange them in the greased muffin tin. Brush the tops with the remaining butter and bake for 20–25 minutes or until golden and crisp.
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Once baked, pour the cooled syrup over the hot baklava rolls, allowing them to fully absorb the syrup. Sprinkle with extra crushed pistachios and rose petals before serving. Enjoy!
Note
Make-Ahead Option: You can assemble the baklava rolls a few hours in advance and store them in the fridge until ready to bake.
Filo Pastry Handling: Keep the filo sheets covered with a damp towel while assembling to prevent them from drying out.
Nut Variations: Swap pistachios for walnuts or almonds for a different flavour profile.
Syrup Absorption: Pour the syrup over the baklava while it's hot to ensure it soaks in properly.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Serving Suggestion: Enjoy these mini baklava rolls with a cup of tea or coffee for the perfect sweet treat!
