Pistachio Baklava Rolls

Buttered yufka rolled around plenty of pistachios, crinkled on a thin rolling pin, baked crisp and soaked in cold syrup, in the Gaziantep style.

Ingredients

• 200 g yufka pastry (2 sheets)
• 200 g shelled pistachios
• 120 g butter
• 220 g (generous 1 cup) sugar
• 150 g (2/3 cup) water
• 5 g (1 tsp) lemon juice

Instructions

1. 1

   For the syrup, bring the sugar and water to a boil and cook over medium heat for 10 minutes; add the lemon juice, boil 1 minute more and let cool completely.

2. 2

   Preheat the oven to 170 °C. Coarsely grind 180 g of the pistachios and grind the remaining 20 g to a fine powder. Melt the butter.

3. 3

   Cut each yufka sheet into 4 wedges. Lay one on the counter, brush with butter and scatter 1/8 of the coarse pistachios along the wide edge.

4. 4

   Roll the pastry around a thin rolling pin starting from the wide edge, push both ends toward the middle to crinkle it, then slide the pin out and place the roll on a buttered tray. Repeat with the rest.

5. 5

   Cut the rolls into 4-5 cm pieces, drizzle with the remaining butter and bake for 35-40 minutes until golden and crisp.

6. 6

   Pour the cold syrup over the hot rolls straight from the oven, sprinkle with the ground pistachios and let them soak for at least 2 hours before serving.

Nutrition

Per serving