Fried Pistachio Rolls (Baklava Cigar Rolls)

Crispy, golden phyllo rolls filled with crushed pistachios, deep-fried to perfection, and drizzled with fragrant syrup—these delightful treats offer a simpler, speedier version of traditional baklava. With their delicate layers and sweet nutty filling, Fried Pistachio Rolls are a perfect dessert or sweet snack to impress guests or enjoy on special occasions.

Why You’ll Love This Recipe

Fried Pistachio Rolls combine the luxurious flavor of classic baklava with the convenience of a roll-and-fry method. They are:

  • Quicker and easier to make than traditional baklava
  • Perfectly crisp with a sweet, sticky syrup
  • Ideal for serving at parties or gatherings
  • Made with minimal ingredients but full of rich flavor
  • Customizable with different nuts or flavorings
  • A beautiful treat that requires no baking

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • phyllo dough, thawed
  • unsalted butter, melted
  • finely chopped pistachios
  • granulated sugar
  • cinnamon (optional)
  • oil for frying

For the Syrup:

  • sugar
  • water
  • lemon juice
  • honey
  • rosewater or orange blossom water (optional)

directions

  1. In a small saucepan, combine the sugar, water, and lemon juice. Bring to a boil, then reduce to a simmer for 10 minutes. Remove from heat, stir in the honey and rosewater or orange blossom water, and let cool.
  2. In a mixing bowl, combine the chopped pistachios, granulated sugar, and cinnamon.
  3. Lay one sheet of phyllo dough on a clean work surface. Lightly brush it with melted butter and cut into three vertical strips.
  4. Place a tablespoon of the nut mixture at one end of each strip and roll tightly like a cigar. Seal the edge with a touch of butter.
  5. Repeat the process with the remaining phyllo sheets and nut filling.
  6. Heat oil in a pan over medium heat. Fry the rolls in batches until golden and crispy, about 1 to 2 minutes per side.
  7. Drain on paper towels and, while still warm, drizzle with or dip in the cooled syrup.
  8. Garnish with additional crushed pistachios and serve immediately.

Servings and timing

This recipe yields approximately 30 rolls and serves about 10 people. Preparation time is around 25 minutes, with 15 minutes of cooking time, totaling 40 minutes from start to finish.

Variations

  • Nut Substitutes: Try using almonds, walnuts, or a combination of nuts instead of pistachios.
  • Spice It Up: Add cardamom or nutmeg to the filling for a different flavor profile.
  • Baked Version: For a lighter option, bake the rolls at 375°F (190°C) for 15–20 minutes until golden brown.
  • Chocolate Drizzle: Skip the syrup and drizzle melted dark chocolate over the fried rolls for a modern twist.
  • Coconut Touch: Mix in a tablespoon of shredded coconut with the nuts for added texture.

storage/reheating

Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in an oven at 300°F (150°C) for 5–7 minutes to regain crispiness. Avoid microwaving, as it will make the rolls soggy.

FAQs

What type of phyllo dough should I use?

Use standard thin phyllo dough sheets commonly found in the freezer section. Thaw them in the refrigerator overnight before using.

Can I prepare these rolls ahead of time?

Yes, you can assemble the rolls and store them in the fridge (unfried) for up to 1 day. Fry just before serving for optimal crispiness.

Is it necessary to use rosewater or orange blossom water in the syrup?

No, it’s optional. These floral waters add a traditional touch, but the syrup is delicious without them.

Can I use pre-ground pistachios?

Yes, but be sure they are fresh and unsalted. Grinding your own from whole pistachios often yields better texture and flavor.

How do I keep phyllo dough from drying out?

Cover the unused sheets with a damp (not wet) cloth while you work to prevent them from becoming brittle.

Can I make these rolls gluten-free?

Yes, if you can find gluten-free phyllo dough, you can substitute it without changing the rest of the recipe.

What oil is best for frying?

Use a neutral oil with a high smoke point, such as canola or vegetable oil.

Can I double this recipe?

Absolutely. Simply double all ingredients and follow the same steps for a larger batch.

Are these rolls served hot or cold?

They are best served warm shortly after frying, but they can also be enjoyed at room temperature.

What is the best way to garnish them?

Extra chopped pistachios and a light drizzle of syrup or even powdered sugar work beautifully.

Conclusion

Fried Pistachio Rolls offer all the delicious charm of traditional baklava in a compact, easy-to-make format. Crisp, sweet, and full of nutty flavor, they’re the perfect treat for holidays, special occasions, or whenever you’re craving something indulgent. Whether you stick to the classic recipe or try a variation, these rolls are sure to become a favorite in your dessert rotation.

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Fried Pistachio Rolls (Baklava Cigar Rolls)

Fried Pistachio Rolls (Baklava Cigar Rolls)

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  • Author: Emma Delaney
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 30 rolls 1x
  • Category: Dessert
  • Method: Frying
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Description

Crispy, golden phyllo rolls filled with crushed pistachios and sweet syrup—these fried baklava-style cigars are a faster, crunchier version of the traditional dessert.


Ingredients

Units Scale
  • 10 sheets phyllo dough, thawed
  • 1/2 cup unsalted butter, melted
  • 1 cup finely chopped pistachios
  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon (optional)
  • Oil for frying
  • 1/2 cup sugar (for syrup)
  • 1/3 cup water (for syrup)
  • 1 tbsp lemon juice (for syrup)
  • 2 tbsp honey (for syrup)
  • 1/4 tsp rosewater or orange blossom water (optional, for syrup)

Instructions

  1. In a small pot, combine sugar, water, and lemon juice. Bring to a boil, then simmer for 10 minutes. Remove from heat and stir in honey and rosewater. Let the syrup cool.
  2. In a bowl, mix the chopped pistachios, sugar, and cinnamon (if using).
  3. Lay one phyllo sheet on a clean surface and brush lightly with melted butter. Cut into 3 vertical strips.
  4. Place a tablespoon of the nut mixture at one end of each strip and roll tightly like a cigar. Seal the edge with a bit of butter.
  5. Repeat the process with remaining phyllo sheets and nut filling.
  6. Heat oil in a pan over medium heat. Fry the rolls in batches until golden and crisp, about 1–2 minutes per side. Drain on paper towels.
  7. While still warm, drizzle the rolls with cooled syrup or dip them in it. Garnish with extra crushed pistachios and serve immediately.

Notes

  • Ensure phyllo dough is thawed properly before use to prevent tearing.
  • Keep phyllo sheets covered with a damp towel while working to prevent drying out.
  • Adjust sweetness of syrup to taste by adding more or less honey.
  • Rosewater or orange blossom water adds a traditional aroma but can be omitted if unavailable.

Nutrition

  • Serving Size: 2 rolls
  • Calories: 210
  • Sugar: 12g
  • Sodium: 30mg
  • Fat: 13g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 15mg

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