Date and Pistachio Baklava Rolls with Rosewater Syrup

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

Delicate phyllo dough rolls filled with a sweet mixture of chopped dates and pistachios, soaked in fragrant rosewater syrup for a classic Middle Eastern dessert. This Middle Eastern-inspired recipe, ready in about 55 minutes, layers phyllo dough sheets, unsalted butter, melted, pistachios, finely chopped into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 phyllo dough sheets
• 6 tbsp unsalted butter, melted
• 1 cup pistachios, finely chopped
• 1 cup Medjool dates, pitted and chopped
• 1/4 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1 cup water
• 1 cup granulated sugar (for syrup)
• 2 tbsp fresh lemon juice
• 1 tbsp rosewater

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Instructions

1. Step 1: Preheat oven to 350°F. In a bowl, combine 1 cup finely chopped pistachios, 1 cup chopped Medjool dates, 1/4 cup granulated sugar, and 1/2 tsp ground cinnamon.
2. Step 2: Lay 1 sheet of phyllo dough on a clean surface and brush with 3/4 tbsp melted unsalted butter. Layer another sheet on top and brush again with butter. Repeat until 4 sheets are stacked.
3. Step 3: Spread half the date and pistachio mixture evenly across the short edge of the phyllo stack, then carefully roll into a tight log. Repeat with remaining 4 sheets and filling.
4. Step 4: Place rolls seam side down on a buttered baking sheet, brush tops with remaining melted butter (about 3 tbsp), and bake for 25-30 minutes until golden and crisp.
5. Step 5: Meanwhile, make the syrup by combining 1 cup water, 1 cup granulated sugar, and 2 tbsp fresh lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened. Remove from heat and stir in 1 tbsp rosewater.
6. Step 6: Remove baklava rolls from oven and immediately drizzle the warm rosewater syrup evenly over them. Let cool completely to absorb syrup before slicing into 1-inch pieces and serving.