Indulge in your favorite desserts

Mini Pistachio Baklava

From honey-drizzled treats to nutty, melt-in-your-mouth bites — dive into Cyprus’s sweetest traditions, lovingly created in many kitchens around.

Ingredients

• For the Baklava:

• Phyllo dough (1 packet, thawed if frozen)

• 300 g Pistachios, Walnuts, or Almonds (or a mix)

• 150 g Butter, melted

• For the Syrup:

• 1 cup (200 g) Sugar

• 1 cup (240 ml) Water

• Zest from 1 lemon

• 2 teaspoon Rose water

• 1 Cinnamon stick

• 1 tablespoon Lemon juice

Directions

• Prepare the Syrup: In a saucepan, combine the sugar, water, lemon zest, and cinnamon stick.

• Bring the mixture to a boil, then reduce the heat and simmer for 4-5 minutes.

• Turn off the heat, add the lemon juice and rose water, stir well, and set the syrup aside to cool completely.

• Preheat your oven to 320°F (160°C).

• Prepare a 9x13 inch baking pan and set it aside.

• Prepare the Nut Filling: In a food processor, pulse the pistachios, walnuts, or almonds into a coarse meal. Set the chopped nuts aside.

• Assemble the Baklava Rolls: Spread one sheet of phyllo dough on a clean counter or towel. Brush it lightly with melted butter.

• Place another sheet of phyllo on top and brush with more butter.

• Sprinkle 2-3 tablespoons of the nut mixture evenly over the phyllo sheet.

• Place 2 wooden skewers at the edge of the phyllo dough. Carefully roll the dough tightly around the skewers, forming a long roll.

• Once rolled, gently push the ends of the dough towards the center to create a crinkled texture. Carefully remove the skewers.

• Transfer to the Pan: Place the rolled baklava into the prepared baking dish. Repeat the process with the remaining phyllo dough, nuts, and butter.

• Once all the rolls are arranged in the baking dish, drizzle the remaining melted butter evenly over the top.

• Cut the rolls into small bite-sized tubes using a sharp knife.

• Bake the baklava for 40 - 60 minutes or until golden brown and crispy.

• If the baklava turns too brown after 40 minutes, cover it with aluminum foil and continue baking.

• Add the Syrup: Remove the baklava from the oven and immediately pour the cooled syrup over the hot baklava rolls.

• Allow the baklava to soak in the syrup for at least 30 minutes before serving.

• Garnish and Serve: Once the baklava has soaked up the syrup, sprinkle the rolls with extra chopped pistachios.

• Serve the mini rolled baklava warm or at room temperature.

Tips:

• Phyllo dough: Keep the phyllo dough covered with a damp cloth to prevent it from drying out while assembling.

• Syrup: Always pour cooled syrup over hot baklava to achieve the best texture. From the fridge cool is fine.

• Enjoy these delightful, syrup-soaked mini baklava rolls! Perfectly crispy, nutty, and fragrant with rose water and lemon.