John Myers
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Pistachio Rolls in Syrup
The perfect pistachio rolls in syrup recipe with a picture and simple step-by-step instructions.
syrup
- 100 g Chopped pistachios
- 1 El. Powdered sugar
- 1 Egg
- 1 glass Water
- 1 glass Sugar
- 0,5 Tl. Lemon juice
syrup
- Put all the ingredients for the syrup in a saucepan and cook for about 10 minutes. Then take it off the stove to cool down. My water glass has held 200 ml.
Puff pastry rolls
- Separate the egg. Mix the pistachios, powdered sugar and egg white well.
- Roll out the puff pastry. Using a pastry wheel or a sharp knife, cut it once in the middle and then cut lengthways (see photo) so that you have a total of 16 lengths.
- Spread the pistachio filling on these strips and press down lightly, then roll the individual strips into rolls.
- Line a baking sheet with baking paper, place the rolls on top and brush with egg yolk. In the preheated oven, 200 degrees, convection, approx. 20 min. bake until golden brown.
- Place the still hot rolls either in a smaller baking tray or in a baking dish and pour the syrup over them. Let it steep for at least an hour. Do not store in the refrigerator.
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