Homemade Pistachio Sarma
Quick answer
Homemade pistachio sarma is prepared with ultra-thin layers of filo dough and a dense pistachio filling. It is baked until golden and then soaked in sweet syrup.
- Total time
- 75 dk
- Servings
- 6
- Calories (est.)
- ~420 kcal
- Difficulty
- zor
pistachio sarma · syrup dessert recipe · turkish baklava rolls
75 dk · 6 servings · 420 kcal
Ingredients
- 12 baklava filo pastry sheets
- 2 cups ground Antep pistachios
- 150 grams butter
- 2 tablespoons vegetable oil
- 2 cups granulated sugar
- 1.5 cups water
- A few drops of lemon juice
Method
- Boil sugar and water for the syrup, add lemon juice and let it cool.
- Melt the butter, skim the foam, and mix with vegetable oil.
- Place two sheets of filo pastry on top of each other and brush with the oil mixture.
- Sprinkle plenty of ground pistachios evenly over the pastry.
- Roll the pastry tightly using a thin dowel or rolling pin, scrunch it, and place it on a baking tray.
- Pour the remaining melted butter over the rolls and bake in a preheated oven at 170°C until golden brown.
- Pour the cold syrup over the hot dessert straight from the oven, let it rest, and serve.
Cover the filo sheets with a damp cloth while working to prevent them from drying out.
FAQ
Should the syrup be hot or cold?
Cold syrup should be poured over the hot dessert straight from the oven.
What kind of pistachios should be used?
Fresh green Antep pistachios should be preferred for the authentic flavor.
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