Lebanese Pistachio Rolls with Rose Water Glaze

Name: Lebanese Pistachio Rolls with Rose Water Glaze
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings
Cuisine: Lebanese
Ingredients: 2 sheets (1 lb / 450 g total) (450 g) frozen all-butter puff pastry sheets, thawed according to package directions, cold; 1¼ cups (150 g) shelled raw or roasted unsalted pistachios, finely ground (see tip); ⅓ cup (65 g) granulated sugar; ½ teaspoon (2½ g) ground cinnamon; ⅛ teaspoon (½ g) ground cloves; ⅛ teaspoon (¾ g) kosher salt; 4 tablespoons (60 ml) clarified butter or ghee, melted, slightly cooled; ¾ cup (90 g) powdered sugar; 2 tablespoons (30 ml) food-grade rose water; 1½ tablespoons (22½ ml) water; ⅓ cup (40 g) shelled roasted unsalted pistachios, finely chopped for garnish

From the MyKitchenBank Kitchen

Delicate spiral pastry rolls filled with ground pistachios and warm spices, finished with a fragrant rose water glaze and crushed pistachios. These elegant Lebanese pastries are crispy on the outside, tender within, and pair beautifully with tea or coffee.

Prep: 25 min
Cook: 25 min
Wait: 15 min
Total: 1 hr 5 min
Makes: 12 rolls

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Steps

Before you start

Preheat oven to 400°F (200°C).
Keep puff pastry sheets cold until ready to use.
Have the rose water glaze ingredients measured and ready.
Line two baking sheets with parchment paper.

1
Prepare the filling
- In a small bowl, combine 1¼ cups (150 g) ground pistachios, ⅓ cup (65 g) granulated sugar, ½ teaspoon (2.5 g) ground cinnamon, ⅛ teaspoon (0.5 g) ground cloves, and ⅛ teaspoon (0.75 g) kosher salt.
- Mix thoroughly with a fork until evenly combined.
- Set aside.
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Ready when: Filling is evenly combined with no visible streaks of spice
Tip: Toast whole pistachios 5 minutes at 350°F before grinding for deeper flavor, if desired.
2
Unfold and brush pastry
- Remove the two puff pastry sheets from the refrigerator.
- On a clean counter, unfold each sheet gently and lay it flat.
- Using a pastry brush, lightly brush the entire surface of the first sheet with melted ghee, using about 1 tablespoon (15 ml) per sheet.
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Ready when: Pastry sheet is evenly covered with a light, glistening layer of ghee
Tip: Work quickly to keep the pastry cold; if it becomes warm and sticky, return it to the fridge for 5 minutes.
3
Fill and roll the pastry
- Spread half of the pistachio filling evenly over the first pastry sheet, leaving a ¼-inch (0.5 cm) border on all sides.
- Starting from the long edge nearest you, tightly roll the pastry toward the far edge to form a long cylinder.
- Seal the far edge by pressing gently.
- Repeat with the second pastry sheet, ghee, and remaining filling.
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Ready when: Pastry forms a tight cylinder with filling evenly distributed; the far edge adheres to itself
Tip: Roll firmly but avoid pressing so hard that the filling squeezes out. The pastry should be cool; if it warms and becomes sticky, chill briefly.
4
Cut into rolls
- Using a sharp knife or pastry wheel, cut each pastry cylinder into 6 equal rolls, each about 1½ inches (4 cm) wide.
- You should have 12 rolls total.
- Transfer rolls to the prepared baking sheets, spacing them 2 inches (5 cm) apart.
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Ready when: Rolls are evenly cut and arranged on the baking sheets without touching
Tip: Use a serrated knife or a hot pastry wheel dipped in hot water and wiped dry—this prevents the pastry from dragging and compressing.
5
Bake the rollsOven 400°F / 205°C
- Place the baking sheets into a preheated 400°F (200°C) oven.
- Bake for 22–25 minutes, until the rolls are puffed and deeply golden brown.
- If using two racks, rotate the sheets halfway through baking.
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Ready when: Rolls are puffed and golden brown on top and sides; bottoms are deep golden
Tip: Do not open the oven door for the first 15 minutes—steam helps the pastry rise. Too early a peek can cause deflation.
6
Cool the rolls
- Remove the baking sheets from the oven and place them on cooling racks.
- Allow the rolls to cool for 10–15 minutes at room temperature.
- They will crisp up slightly as they cool.
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Ready when: Rolls are warm but cool enough to handle; pastry is set and beginning to crisp
Tip: Do not skip this cooling step—glazing warm rolls will cause the glaze to drip off.
7
Make the rose water glaze
- While the rolls cool, whisk together ¾ cup (90 g) powdered sugar, 2 tablespoons (30 ml) rose water, and 1½ tablespoons (22.5 ml) water in a small bowl until smooth and pourable.
- The glaze should be the consistency of heavy cream.
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Ready when: Glaze is smooth, lump-free, and flows slowly from a spoon
Tip: If the glaze is too thick, add water 1 teaspoon at a time; if too thin, whisk in a bit more powdered sugar.
8
Glaze and garnish
- Using a pastry brush or small spoon, drizzle or brush the rose water glaze over the warm rolls, covering the top and sides generously.
- Immediately sprinkle the chopped pistachios over the glaze while it is still wet, distributing them evenly.
- The glaze will set slightly as the rolls continue to cool.
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Ready when: Rolls are evenly glazed and garnished with pistachios; glaze begins to set but remains slightly tacky
Tip: Work quickly so the glaze and pistachios adhere to the rolls before the glaze sets completely.

Good to know

Tips

To grind pistachios finely without turning them into butter, pulse them in a food processor in 10–15 second bursts, stopping frequently to check texture. Over-processing releases oils and creates an oily paste.
Rose water varies widely in strength and flavor between brands. Start with 2 tablespoons and taste the glaze; if the rose flavor is too subtle, add another teaspoon.
For the most authentic Lebanese flavor, use roasted pistachios rather than raw. They provide deeper color and richer taste.
Puff pastry is very sensitive to warmth. If your kitchen is hot, work in small batches and return pastry to the fridge between steps.

Make ahead

Pistachio rolls can be baked 1 day ahead, wrapped tightly in an airtight container, and stored at room temperature. Reheat gently in a 300°F (150°C) oven for 5–8 minutes until warm and crispy before serving, or serve at room temperature.

Storage & reheating

Room temperature: up to 2 days in an airtight container. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 weeks before baking (place on a baking sheet to freeze individually first, then transfer to a freezer bag). Reheat from frozen at 325°F (160°C) for 12–15 minutes until warm.

Substitutions

food-grade rose water → orange blossom water. Provides a different but equally elegant floral note; use the same amount.
shelled raw or roasted unsalted pistachios → ground almonds or ground walnuts. Almonds are milder and slightly sweeter; walnuts add earthiness. Roast before grinding for best flavor.
clarified butter or ghee → unsalted butter or clarified butter. Any will work; ghee imparts a richer, more traditional flavor but butter is a good substitute.
ground cinnamon → ground cardamom. Use only ¼ teaspoon (1.25 g) for a more floral, less warm spice profile.