Pistachio Honey Baklava Rolls

INGREDIENTS

For Rolls

     2 sheets French puff pastry

     3/4 cup shelled pistachios, salted & roasted

     1/4 cup sugar

     1/4 tsp ground cinnamon

     1/3 cup unsalted butter, extra soft but not melted

     2 tbsp honey

     1/4 cup B&R Farms Apricot Spread

     1 large egg, for egg wash

For Honey Syrup

     1/4 cup water

     1/4 cup honey

     1 tbsp fresh lemon juice

DIRECTIONS for Rolls

  1. Defrost the frozen puffy pastry and keep it cool in the refrigerator until needed.
  2. Preheat the oven to 375F and line a half-sheet baking pan with parchment paper or a silicon mat.
  3. Make the filling by placing the pistachios and sugar into a food processor or blender. Pulse the nuts until they’re finely diced.
  4. Add the softened butter next and a sprinkle of cinnamon. Pulse the nuts and butter together until a thick paste forms. Set this filling aside.
  5. Remove the puff pastry dough from the refrigerator, unwrap it, and lay it flat on your work surface. If needed, use a rolling pin to flatten the dough further.
  6. Using a spatula, spread the prepared pistachio paste evenly, leaving a ½-inch border along the top and bottom. Next, drizzle honey and several tablespoons of Apricot spread over the paste.
  7. Place the second sheet of pastry dough over the top, then press the top and bottom borders together. Using a long sharp knife, score the pastry dough first into 1-inch strips, then slice the pastry dough from top to bottom.
  8. To shape each roll, lift a strip of the pastry and gently stretch it lightly. If the pastry is sticking to your work surface, slide a knife underneath to release it. Next, begin to twist the strip of dough from both ends, creating a twisted rope.
  9. Turn the twisted rope of pastry dough into a pinwheel or roll shape, and tuck the end underneath. Place the shaped rolls onto the prepared baking sheet, spacing them at least 1 to 1 ½-inches apart.
  10. Crack the egg into a small cup or bowl and whisk it vigorously. Using a pastry brush, coat each roll all over the beaten egg.
  11. Bake the pistachio rolls at 375F for 33 to 36 minutes. The rolls should be a rich, golden-brown color and the puff pastry should be baked all the way through. Check the doneness by pressing lightly onto the rolls. The pastry should be super soft, fluffy and spring back.
  12. If the rolls start to darken too much, lay flat a sheet of foil over the rolls to tent the pastries.

DIRECTIONS for honey syrup

  1. Pour the water and honey into a small saucepan and whisk together, stirring constantly. Bring the syrup to a simmer over medium-low heat and simmer for 5 minutes. 
  2. Remove the syrup from heat, then squeeze in about a tablespoon of fresh lemon juice. Whisk in the juice, then let the syrup stand while the rolls finish baking.
  3. As soon as you take the rolls out of the oven, brush the rolls generously with the syrup, making 2 to 3 passes.
  4. Let the rolls stand for 5 minutes after adding the syrup, then transfer them with a spatula onto a cooling rack to chill. These can be enjoyed immediately.