Crispy Pistachio Baklava Honey Fillo Crinkle Rolls Tips, FAQ & printable recipe

Tips for success

For the best texture, serve these rolls the same day they are baked. The crispness of the fillo is at its peak right after cooling for a few minutes.

If you have leftovers, reheat them in a 300°F (150°C) oven for 5 to 8 minutes to restore some of their crunch. Avoid the microwave, which will make them soggy.

When grating the white chocolate, use the large holes of a box grater and work quickly to avoid melting. If the chocolate starts to soften, pop it in the freezer for a few minutes. Similarly, handle the fillo gently; if a sheet tears, it won't affect the final look, as the folds hide imperfections.

Variations

• Chocolate-Hazelnut: Replace the pistachios and walnuts with hazelnuts, and use a chocolate-hazelnut spread instead of the spiced white chocolate. Drizzle with honey as directed.
• Orange Blossom: Add 1 teaspoon of orange blossom water to the honey before drizzling. Omit the white chocolate and increase the cinnamon to 1 1/2 teaspoons.
• Savory-Sweet: Reduce the honey to 1/2 cup and add 1/4 teaspoon of flaky sea salt to the nut mixture. Skip the white chocolate and sprinkle with fresh thyme before baking.
• Maple Pecan: Swap the pistachios and walnuts for pecans, and replace the honey with pure maple syrup. Use a white chocolate bar infused with maple or add a drop of maple extract.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a 300°F oven for 5-8 minutes to crisp.

Freezer

Freeze baked rolls in a single layer in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat in a 300°F oven for 8-10 minutes.

Reheat

Reheat in a 300°F (150°C) oven for 5-8 minutes until crisp and warm. Avoid microwaving, which makes the pastry soggy.

Store any leftover rolls in an airtight container at room temperature for up to 3 days. To keep them crisp, place a paper towel in the container to absorb excess moisture. If they soften, reheat in the oven before serving.

The nut filling and grated chocolate can be prepared a day in advance and stored separately in airtight containers. The fillo dough can be thawed overnight in the refrigerator.

Assembled rolls can be covered and refrigerated for up to 4 hours before baking; add 5 minutes to the baking time if baking straight from the fridge.

Serving ideas

Serve the baklava rolls warm, right after the honey drizzle, so the pastry is crisp and the honey is still slightly runny.

They are wonderful on their own, but a dollop of Greek yogurt or a scoop of vanilla ice cream adds a cool, creamy contrast. A sprinkle of extra chopped pistachios on top enhances the nutty flavor.

These rolls are perfect for dessert buffets, holiday tables, or as a sweet ending to a Middle Eastern-inspired meal.

Cut them into individual portions with a sharp knife, and arrange them on a platter with fresh berries or mint leaves for a pop of color. The combination of textures and flavors makes them a crowd-pleaser.

Frequently asked questions

Recipe card

Crispy Pistachio Baklava Honey Fillo Crinkle Rolls

Prep 25 minCook 30 minTotal 55 minServes 8

Ingredients

• 1 1/2 cups shelled pistachios, finely chopped
• 1/2 cup walnuts, finely chopped
• 1 tsp ground cinnamon
• 12 sheets fillo dough, thawed
• 1/2 cup unsalted butter, melted
• 3/4 cup honey
• 4 oz spiced honey white chocolate, grated

Instructions

1. Finely chop the pistachios and walnuts until they are uniform in size, about the texture of coarse sand. In a small bowl, combine the chopped nuts with the ground cinnamon and stir to distribute the spice evenly. Set the nut mixture aside.
2. Using a box grater, grate the spiced honey white chocolate into a separate bowl. The grated chocolate should be light and fluffy, similar to shredded cheese. Keep it separate from the nut mixture until ready to assemble.
3. Unroll the fillo dough and lay it flat on a clean surface. Using a sharp knife or kitchen scissors, trim the stack of fillo sheets to fit the length of your baking dish. Each sheet should be about 9 inches long and 13 inches wide, or adjust to your dish.
4. Take one sheet of fillo and brush it lightly with melted butter. Fold the sheet accordion-style, making pleats about 1 inch wide. Continue folding the entire sheet. Repeat with the remaining sheets, brushing each with butter before folding.
5. Place the accordion-folded fillo rolls upright in the ceramic baking dish, packing them tightly side by side. Between the folds, sprinkle the chopped cinnamon pistachios, pressing them gently into the pleats. The nut mixture should be nestled within the folds.
6. Sprinkle the grated spiced honey white chocolate over the top of the packed rolls, ensuring it falls into the crevices. The chocolate will melt and infuse the pastry as it bakes.
7. Preheat the oven to 350°F (175°C). Bake the baklava rolls for 25 to 30 minutes, or until the fillo is deeply golden and crisp. The honey and chocolate will bubble and caramelize around the edges.
8. While the rolls bake, warm the honey in a small saucepan over low heat until it is thin and pourable. As soon as the rolls come out of the oven, drizzle the warm honey evenly over the top. The honey will soak into the crisp layers and create a glossy finish.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

45 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.