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These pistachios and lemon rolls are an amazing Middle Eastern treat, both crunchy and melt-in-your-mouth good. Based on Yotam Ottolenghi's idea but tweaked with fresh lemon zest and loads of pistachios. They're easy to make and will wow everyone at your gatherings.
The hidden trick for irresistible sweet rolls
What I love most about these Middle Eastern rolls is that magical mix of crispy brick pastry and the soft pistachio-almond filling inside. I picked acacia honey because it's so light - it coats the rolls with just enough sweetness without hiding the other flavors. And that bit of lemon I've thrown in brings just the right amount of freshness. It's become my go-to dessert whenever we're celebrating.
Shopping list for 15 sweet rolls
To whip up these little treasures, here's what you'll need:
- 80g of blanched almonds, finely ground
- 60g of pistachios that give these rolls their special character
- 80g of vanilla sugar for subtle flavor
- One egg yolk to make the filling incredibly soft
- 50g of water for just the right consistency
- The 4 brick pastry sheets are essential
- 2g of organic lemon zest for that freshness I can't get enough of
- 180g of acacia honey for the final coating
- A bit of flour and water to seal the rolls
- Oil for perfectly golden frying
Simple step-by-step approach
I always start with the filling: grinding my almonds and pistachios very finely. I mix them with sugar and water in my favorite pot, heating for 4 minutes while stirring. Once off the heat, I fold in my egg yolk and lemon zest. To shape the rolls, I cut my brick sheets into 4 pieces, place a small strip of filling and gently roll while folding in the sides. A bit of flour-water paste helps seal them shut. Frying is crucial: I brown them in hot oil five at a time, turning for even cooking. My final trick? I warm my honey gently and dip the rolls while they're still hot. Then I let them drain on a rack for an hour.
Tips for guaranteed success
My number one tip? Grind your own almonds and pistachios - the freshness makes all the difference. Watch out with the honey, I warm it just slightly to keep that crunch we all want. The cooling rack isn't optional, it's what gives you perfectly crispy rolls even after they've been stored for a while.
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Finishing touches
When serving, I like to sprinkle some crushed pistachios on top of my rolls - adds extra crunch and looks so pretty. They keep really well for 3 days in an airtight container. If I make them ahead, I warm them up briefly before serving to bring back all their crispiness.
Frequently Asked Questions
- → How can I make sure the rolls are crisp?
- Seal the seams tightly with a flour-water mixture. Fry at medium heat until golden and let them cool on a rack for an hour before serving.
- → Can I prepare the rolls ahead?
- You can roll them up in advance and store in the fridge. Once fried and glazed with honey, keep in an airtight box for up to three days.
- → What can I do if the honey is too thick?
- Warm the honey on low heat to loosen it up. It should be slightly warm and runny, not too hot, to coat the rolls evenly.
- → Are other nuts an option?
- Feel free to use just almonds or just pistachios. What's key is keeping the same total amount to get the right filling balance.
- → Can I substitute brick pastry?
- Brick pastry works best for its thin, crunchy texture. If unavailable, filo dough is an option but needs extra care when folding.