Easy Pistachio Honey Baklava Rolls (video)

a baking tray filled with pistachio baklava rolls, on a table

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.

a close up of a pastry roll on parchment paper

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.
a baking tray filled with pistachio rolls, on a table

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.

several pistachio rolls on a plate, on a table with tea

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.

More Recipes!

Enjoyed this delicious and easy dessert recipe? Check out some of my other recipes you’re sure to enjoy!

  • 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.
  • Fruit Mille Feuille: another easy puff pastry dessert. This one is made with puff pastry squares layered with mascarpone whipped cream, raspberry sauce, and loads of fruit and berries.
  • Raspberry Pistachio Swiss Roll Cake: an incredible combination of fruity raspberries, pistachio sponge cake and mascarpone whipped cream. You’ll love this one!
  • Pistachio Raspberry Bread: super easy dessert bread with salted pistachios and sweet raspberries, topped with a raspberry glaze!

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a baking tray filled with pistachio baklava rolls, on a table
5 from 1 vote

Easy Pistachio Honey Baklava Rolls (video)

20 mins prep + 36 mins cook + 2 hrs Defrosting Time:
12 rolls
The easiest and most delicious honey pistachio baklava rolls recipe! Fluffy, buttery puff pastry rolls with pistachios and honey!

Ingredients 

  • 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