Ingredients
Puff Pastry
- 2 sheets French puff pastry (I like the Dufour brand)
Filling
- 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 raspberry jam (optional)
Egg Wash
- 1 large egg (for egg wash)
Honey Syrup
- 1/4 cup water
- 1/4 cup honey
- 1 tbsp fresh lemon juice
Instructions
- Defrosting the Pastry Dough: Remove the frozen puff pastry from the freezer and thaw overnight in the refrigerator. If short on time, thaw at room temperature for about 1 hour, then chill in the refrigerator for another hour to ensure the dough stays cold but soft enough to work with.
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a half-sheet baking pan with parchment paper or a silicone baking mat to prevent sticking.
- Make the Pistachio Filling: In a food processor or blender, combine the pistachios and sugar. Pulse until the pistachios are finely chopped but still chunky. Add the softened unsalted butter and ground cinnamon, then pulse again until a thick, spreadable paste forms. Set aside.
- Prepare the Puff Pastry: Remove the puff pastry from the refrigerator and unwrap it. Lay it flat on a clean work surface, and if needed, gently roll it out with a rolling pin to flatten it evenly.
- Assemble the Rolls: Using an offset spatula, spread the pistachio filling evenly over the puff pastry sheet, leaving a ½-inch border at the top and bottom edges. Drizzle 2 tablespoons of honey evenly across the filling. Optionally, spread raspberry jam over half of the filling for extra flavor.
- Top and Cut Pastry: Place the second sheet of puff pastry on top of the filling. Press the borders of the top and bottom sheets together firmly. Using a sharp knife, score the dough into 1-inch wide strips lengthwise, then cut the strips completely through.
- Shape the Rolls: Lift each strip gently, stretching it slightly if necessary. Twist each strip from both ends to form a rope, then coil into a pinwheel or roll shape. Tuck the end underneath and place rolls spaced 1 to 1½ inches apart on the prepared baking tray.
- Apply Egg Wash: Crack the egg into a small bowl and whisk vigorously. Use a pastry brush to coat each roll thoroughly with the beaten egg to give them a golden finish.
- Bake the Rolls: Bake at 375°F (190°C) for 33 to 36 minutes, or until they turn a rich golden brown and the puff pastry is cooked through. To prevent excessive browning, tent with foil if needed.
- Prepare the Honey Syrup: In a small saucepan, whisk together water and honey. Heat over medium-low heat and bring to a gentle simmer, letting it cook for 5 minutes, carefully monitoring to prevent boiling over. Remove from heat and stir in the fresh lemon juice.
- Glaze the Rolls: Immediately after removing the rolls from the oven, generously brush each roll 2 to 3 times with the warm honey syrup, allowing the syrup to soak into the pastries.
- Cool and Serve: Let the glazed rolls stand for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature and enjoy.
Notes
- Nutritional info is calculated using Dufour puff pastry and excludes the raspberry jam, which adds about 20 calories per roll.
- For a quicker thaw, allow pastry to soften at room temperature, but ensure you chill it again to keep it cold before assembling.
- Use parchment paper or a silicone baking mat to prevent sticking and facilitate easy cleanup.
- Make sure to keep the puff pastry cold before baking to achieve maximum flakiness.
- The honey syrup should be warm when applied to ensure it absorbs well into the rolls.
- Prep Time: 15 minutes
- Cook Time: 36 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
