Turkish Pistachio Roll Baklava (Fıstıklı Sarma)
Fıstıklı Sarma Say it: fuhs-tuhk-LUH sar-MAH
Fıstıklı sarma is Turkey’s rolled baklava: paper-thin pastry sheets are brushed with clarified butter, wrapped around a generous line of bright green Gaziantep pistachios, sliced into rounds, baked until flaky, and drenched in lemon-scented syrup. It is a celebratory sweet served with tea during holidays, weddings and family gatherings. Each bite is shatteringly crisp on the outside, nutty and syrupy within. This home version uses ready-made phyllo for the same delicate spiral without the specialist yufka dough.
Turkish Pistachio Roll Baklava (Fıstıklı Sarma)
Fıstıklı Sarma
Pronounced fuhs-tuhk-LUH sar-MAH
- Serves
- 6
- Prep
- 40 min
- Cook
- 35 min
- Total
- 1 hr 15 min
- Level
- Medium
Also egg-free.
Allergens: contains gluten, milk, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the syrup
For the filling
For the pastry
Method
Make the syrup first. in a saucepan, bring the sugar, water and lemon juice to a boil, stirring until the sugar dissolves. Lower the heat and simmer, without stirring, for 8–10 minutes until slightly thickened. Pour into a heatproof bowl and cool completely, at least 30 minutes.
Preheat the oven to 350°F (175°C). Butter a 9x13-inch (23x33 cm) baking dish.
Finely chop the pistachios in a food processor or with a large knife until they are the texture of coarse sand. Set aside 2 tablespoons for garnish.
Unroll the phyllo and keep it covered with a lightly damp kitchen towel. Place one sheet on the work surface and brush it lightly with clarified butter. Top with a second sheet, brush with butter, and repeat until you have a stack of four sheets.
Sprinkle about one-quarter of the remaining chopped pistachios in a 1-inch (2.5 cm) line along the long edge of the stack. Starting from that edge, roll the sheets into a tight cylinder. Cut the roll crosswise into 2-inch (5 cm) pieces and place them seam-side down in the prepared dish, leaving a little space between pieces. Repeat with the remaining phyllo, butter and pistachios to make 4 rolls.
Brush the tops of the rolls with any remaining clarified butter. Bake for 30–35 minutes, until deep golden and the edges are crisp.
Remove the dish from the oven and immediately pour the cooled syrup evenly over the hot pastry; it should sizzle. Let the sarma rest for at least 1 hour so the syrup is absorbed evenly.
Garnish with the reserved pistachios and serve at room temperature.
Regional variant: Cevizli Sarma (Walnut Roll)
Replace the pistachios with an equal amount of finely chopped walnuts and add 1/2 teaspoon ground cinnamon to the filling. Keep the syrup and rolling method the same; the result is a slightly darker, earthier pastry popular in central and northern Turkey.
Cook's notes
- Work quickly with phyllo and keep unused sheets covered; if a sheet tears, brush it with butter and use it anyway—the roll will hide it.
- For the brightest color and flavor, use Turkish Antep pistachios; ordinary unsalted raw pistachios work well.
- For the classic crisp result, the syrup must be cool and the pastry hot when you combine them; do not pour warm syrup over warm pastry.
Serve with
Serve at room temperature with Turkish tea or strong Turkish coffee.
Make ahead and storage
Store in an airtight container at room temperature for up to 3 days; do not refrigerate, as the pastry can soften. Reheat in a 300°F (150°C) oven for 5 minutes to re-crisp.
