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Sweet Honey Treats

Featured in Sweet bites of pure joy.

Ottolenghi’s take on crispy rolls brings together pistachios and lemon zest, coated in warm honey for a perfect mix of texture and sweetness.
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alicia in the kitchen
Updated on Thu, 20 Mar 2025 14:59:42 GMT
Crispy rolls filled with nuts, glazed with honey, and topped with chopped pistachios. Pin it
Crispy rolls filled with nuts, glazed with honey, and topped with chopped pistachios. | tasteofsavor.com

Pistachio lemon rolls are an impossible-to-resist Middle Eastern pastry, both crispy and melty. Taking inspiration from Yotam Ottolenghi's creation, this twist stands out with fresh lemon zest and loads of pistachios. These easy-to-make rolls will wow your guests every single time.

My trick for irresistible sweet rolls

What I love most about these Middle Eastern rolls is that amazing contrast between the crispy brick pastry sheets and the soft pistachio-almond filling. I picked acacia honey because it's so light - it wraps the rolls in just the right sweetness without overwhelming everything else. And that little bit of lemon I've thrown in brings exactly the freshness needed. This has become my go-to dessert whenever I'm hosting something special.

Shopping list for 15 rolls

To whip up these little treasures, here's what you'll need:

  • 80g blanched almonds finely chopped
  • 60g pistachios that give these rolls their unique character.
  • 80g vanilla sugar for that gentle flavor boost.
  • One egg yolk making the filling incredibly smooth
  • 50g water for just the right consistency.
  • The 4 brick pastry sheets form the foundation.
  • 2g organic lemon zest for that refreshing twist I can't get enough of.
  • 180g acacia honey for the final coating.
  • A bit of flour and water to seal everything up
  • enough oil to get that perfect golden fry.

My step-by-step approach

I always start with my filling: I grind my almonds and pistachios really fine. Then I mix them with sugar and water in my favorite saucepan, heating for 4 minutes while stirring. After taking it off the heat, I fold in my egg yolk and lemon zest. To shape my rolls, I cut each brick sheet into 4 pieces, place a small strip of filling and carefully roll it up, tucking in the sides. A little paste made from flour and water helps seal them shut. Frying is the key moment: I brown them in hot oil, five at a time, turning them for even cooking. My final secret? I gently warm my honey and dip my still-hot rolls in it. Then I let them drain on a wire rack for a full hour.

My success tips

My top tip? Grind your own almonds and pistachios - freshness makes all the difference. Watch out with the honey, I warm it just slightly to keep that crunch we all want. Don't skip the cooling rack, it's what gives you perfectly crispy rolls even after storing them.

Sweet pastry rolls stuffed with pistachios and coated in honey on a plate. Pin it
Sweet pastry rolls stuffed with pistachios and coated in honey on a plate. | tasteofsavor.com

The finishing touch

When serving, I like to sprinkle some crushed pistachios on my rolls, it adds a nice 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 just a tiny bit before serving to bring back all their crispiness.

Frequently Asked Questions

→ How do you get them super crispy?
Make sure to seal the edges with a flour-water mix, then fry at medium heat until golden. Cooling on a rack for an hour is essential too.
→ Can I prepare them ahead of time?
You can roll the pastries and store them refrigerated before frying. After frying and glazing, they’ll keep for 3 days in an airtight container.
→ How do I stop the honey from being too thick?
Warm the honey gently to make it runnier—it should be warm, not hot, to coat the rolls without soaking them.
→ Can I replace the nuts?
Yes, you can switch to almonds or stick to pistachios. Just keep the total quantity the same for the right filling texture.
→ Can brick pastry be swapped out?
Brick pastry is great for its delicate crunch, but filo can work if handled carefully during folding.

Pistachio Lemon Rolls

These crunchy rolls combine the tanginess of lemon with the rich flavor of pistachios, all coated in a sweet honey glaze. A unique take from Ottolenghi.

Prep Time
45 Minutes
Cook Time
20 Minutes
Total Time
65 Minutes
By: Alicia

Category: Desserts

Difficulty: Difficult

Cuisine: Middle-Eastern

Yield: 15 Servings (15 cigars)

Dietary: Vegetarian, Dairy-Free

Ingredients

01 80g blanched almonds.
02 60g blanched pistachios.
03 80g of vanilla sugar.
04 1 egg yolk.
05 50g water.
06 4 sheets of phyllo pastry.
07 Zest from a large untreated lemon.
08 180g acacia honey.
09 Crushed pistachios for topping.
10 Flour and water mixture for sealing.
11 Oil for frying.

Instructions

Step 01

Blend the almonds and pistachios till fine. Stir them with vanilla sugar and water over the heat for 4 minutes. Take it off the stove, then mix in the lemon zest and egg yolk. Stir everything until it's smooth and pasty.

Step 02

Cut the phyllo sheets into triangle shapes. Divide the filling into 15g pieces. Wet the edges of each triangle. Roll up the filling inside to create cigar shapes.

Step 03

Heat some oil in a pan, then fry 5 cigars at a time until they’re golden all over.

Step 04

Warm up the honey gently. Dip the hot fried cigars into the warm honey for around a minute. Let the excess drip off on a rack.

Step 05

Place the cigars on a rack to cool completely for about an hour to keep them crispy. Sprinkle crushed pistachios on top as garnish.

Notes

  1. This dish is a Middle-Eastern treat inspired by chef Ottolenghi, with lemon zest adding a citrusy twist.
  2. Store them in a sealed container for up to 3 days, but they’re best enjoyed fresh.

Tools You'll Need

  • Food processor.
  • Small pot.
  • Frying pan.
  • Cooling rack.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Tree nuts.
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 180
  • Total Fat: 10 g
  • Total Carbohydrate: 22 g
  • Protein: 3 g