Description
A delightful twist on traditional baklava, these Pistachio Raspberry Baklava Rolls combine nutty pistachios and tart raspberries in flaky, buttery phyllo dough for a sweet Mediterranean treat.
Ingredients
Scale
- 10 sheets Phyllo Dough
- 1/2 cup Unsalted Butter, melted
- 1 cup Shelled Pistachios, chopped
- 1 cup Fresh Raspberries
- 1/4 cup Honey
Instructions
- Preheat the oven to 350°F (175°C).
- Lay out one sheet of phyllo dough and brush it lightly with melted butter. Layer with another sheet and repeat until you have used 5 sheets.
- Sprinkle half of the chopped pistachios and raspberries evenly over the top sheet.
- Gently roll the phyllo into a log and place it seam-side down on a parchment-lined baking sheet.
- Repeat the process with the remaining ingredients to make a second roll.
- Brush the tops of the rolls with melted butter.
- Bake for 25–30 minutes or until golden brown and crisp.
- Remove from oven and drizzle with honey while still warm.
- Let cool slightly before slicing and serving.
Notes
- Use a damp towel to cover unused phyllo sheets to prevent drying.
- Ensure rolls are tightly packed to prevent unraveling during baking.
- For a sweeter version, mix honey with a touch of rose water before drizzling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 55mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Pistachio Raspberry Baklava Rolls, Mediterranean dessert, nutty fruity baklava, phyllo pastry, gourmet sweets