Holiday Rolled Baklava: Warm Spices, Pistachios, Pomegranate Seeds, & Orange
The smell, taste, and look of the holidays rolled into a sticky, crunchy, sweet confection does more than tickle your senses. This holiday rolled baklava recipe focuses on holiday flavors to include pistachios, pomegranate seeds, cinnamon, nutmeg, cloves, brown sugar, and orange zest rolled in layers of buttered phyllo dough and coated in a honey-orange syrup. This is quite the indulgence to serve your guests or give as gifts during the holidays.
Prep Time1 hour hr
Cook Time30 minutes mins
Soaking Time1 hour hr
Total Time2 hours hrs 30 minutes mins
Course: Dessert, Snack
Cuisine: Greek, Turkish
Keyword: holiday rolled baklava, pistachio baklava, pomegranate baklava, spiced baklava, holiday dessert, holiday gifts
Servings: 18 large rolls
Author: Summer
Honey-Orange Syrup
- 300 g (1½ cups) granulated sugar
- 79 -118 ml (⅓- ½ cup) orange juice and pulp 1 large, squeezed navel orange
- 118-157 ml (½ - ⅔ cup) water enough added to orange juice to equal 236 ml (1 cup)
- 170 g (½ cup) honey
Filling & Pastry
- 226 g (2 cups /½ lb) shelled pistachios, roasted and unsalted equals 1 lb pistachios IN shells
- 4.5 g (1½ tsp) ground cinnamon
- 1 g (½ tsp) grated nutmeg
- 1 g (½ tsp) ground cloves
- 1 tbsp orange zest from 1 large navel orange
- 74 g (⅓ cup packed) brown sugar
- ~1 cup (~130 g) pomegranate arils/seeds from 1 pomegranate
- 226 g (8 oz /2 sticks/1 cup) butter melted
- 18 sheets (1 pkg /1 lb) phyllo dough, thawed & covered use 12 sheets if using thicker homemade phyllo dough
Zest & Juice Orange & Remove the Arils from Pomegranate
Zest the orange and set the zest aside. Cut the orange in half and squeeze out as much juice and pulp as you can in a 1-cup measuring cup. Add enough water to total 236 ml (1 cup) total liquid.TIP: The pulp provides a burst of freshness and orange flavor in the baked baklava. Use a knife to score a pomegranate into 4 sections (only cut through the outer skin) from the top root to the bottom. Pull the sections apart so you don’t cut into the seeds. Place the pomegranate in a bowl of water and gently rake your fingers across the seeds to remove them to sink to the bottom. The pith and skins should float to the top. Remove the pith and skins as they release the seeds and discard them. Once all seeds are at the bottom of the bowl, skim any remaining pith off the top, drain the seeds, and place them on towels to dry until you’re ready for them in the recipe.
Make the Honey-Orange Syrup
Make the Filling
Preheat oven to 375˚F (190˚C). Grease and set aside a 9x13-inch (3 qt) baking dish.
In the bowl of a food processor, place the pistachios, cinnamon, nutmeg, cloves, orange zest, and brown sugar. Pulse until the nuts are in very small pieces.TIP: Non nut lovers appreciate smaller nut pieces. Spoon the pistachio mixture into a bowl and stir in pomegranate arils (seeds) until mixed well.
In another small bowl, melt butter in the microwave by dicing and heating it for 20 seconds. Stir and continue heating in 5- to 10- second increments and stirring until melted.
Assemble the Baklava Rolls
To create an elegant dessert, reserve about ¼ cup of the pistachio and pomegranate filling to sprinkle over the top of the rolls when serving.
Storage Suggestions:
Store the baklava covered in the fridge for up to a week. For longer storage, wrap in plastic each roll or pair of rolls depending on how many you may eat in a sitting or give away as holiday gifts. The rolls will be sticky so wrapping them individually makes them easier to separate and portion out. Freeze them in airtight bags or container and thaw in the fridge before eating. To use for holiday gifts, store them wrapped in the freezer and remove them to give away whenever you see fit.