Pistachio Baklava Triangles and Mini Rolls: a complete home recipe

COOK IT AT HOME

Pistachio Baklava Triangles and Mini Rolls

One batch of buttered phyllo and pistachio filling makes two shapes: layered triangles and small rolls. This provides a homemade assortment for sharing rather than asking you to purchase a mixed tray; the exact restaurant assortment and imported specialty may differ.

Makes

12 triangles and 12 mini rolls

Prep

45 minutes

Cook

50 minutes

Additional time

Cool syrup 30 minutes; rest baked baklava at least 4 hours.

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 500 g phyllo pastry, thawed as directed, about 24 sheets of 30 by 40 cm
• 220 g ghee, melted, plus 5 g for pans
• 300 g unsalted pistachios, finely chopped
• 30 g granulated sugar for filling
• 300 g granulated sugar for syrup
• 220 ml water
• 2 teaspoons lemon juice
• 2 teaspoons orange-blossom water

Step-by-step method

1. Simmer syrup sugar, water and lemon juice for 6 minutes after the sugar dissolves. Remove from heat, add orange-blossom water and cool. Mix pistachios with filling sugar. Divide phyllo, ghee and filling into equal halves for the two shapes.
2. Heat the oven to 325°F/160°C. Grease a 20 by 30 cm pan and a small rimmed baking tray with the extra 5 g ghee. Keep unused phyllo covered with a clean slightly damp towel so it stays flexible without becoming wet.
3. For triangles, trim the first half of the sheets to the pan, using cutoffs as part of interior layers. Lay four sheets one by one, brushing each lightly with ghee; scatter over half of this shape’s filling. Repeat with four sheets and the remaining filling, then finish with the last four sheets. Brush the top. Cut into six rectangles and halve each diagonally, cutting through to the bottom.
4. For rolls, stack two sheets at a time with a light ghee coating between them. Sprinkle one-sixth of the remaining nut mixture over each stack. Roll from the long edge into a narrow cylinder and halve it to make two rolls. Repeat for six cylinders and 12 pieces. Arrange snugly in the second tray and brush with remaining measured ghee.
5. Bake for 40–45 minutes until both shapes are golden and crisp, rotating pans and swapping racks halfway if baking together. Rolls may finish sooner; remove each tray when ready. Spoon half the cooled syrup over each hot tray in several passes.
6. Leave uncovered at least 4 hours to absorb syrup and cool completely. Recut the triangle lines and lift carefully. For larger triangles, cut the layered pan into four rectangles instead of six, then halve them; the rolls remain mini-sized.

Helpful tips & substitutions

• Count and divide sheets before assembly because package dimensions vary. Patch torn sheets inside the layers and reserve the neatest ones for the top.
• For a wider homemade sweet assortment, serve these two shapes with separately prepared maamoul or ballouriyeh. This recipe fully makes the baklava portion; it does not imply every changing chef’s-choice item is identical.

Storage & make-ahead

Store cooled pieces lightly covered in a cool room for up to 4 days. Seal more tightly after the first day if the room is dry; humidity gradually softens the pastry. Refrigerate if your kitchen is very warm.

How to serve it

Arrange triangles and rolls in separate rows, identify pistachio and wheat clearly, and serve with unsweetened tea. Avoid pouring extra syrup over the entire serving platter.