🇹🇷 Turkey · Dessert
Fıstıklı Sarma (Pistachio Phyllo Rolls with Syrup)
By eatmundo · July 5, 2026
🇹🇷 TRFıstıklı Sarma is a luxurious Turkish dessert, similar to baklava but crafted into elegant rolls. Delicate phyllo pastry is generously filled with finely ground pistachios, baked until golden and crisp, then drenched in a fragrant, cold sugar syrup. Often served with rich clotted cream (kaymak), it's a truly indulgent treat.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the simple syrup first: In a saucepan, combine 2 cups of granulated sugar and 2 cups of water. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes. Add 1 tablespoon of fresh lemon juice, simmer for another 2 minutes, then remove from heat and let it cool completely. This cold syrup is crucial for a perfectly crisp pastry.
- 2
Melt 200g (about 1.5 sticks) of unsalted butter in a small saucepan over low heat. Skim off any foam that rises to the top to clarify the butter. This pure butterfat (ghee) will give your sarma a beautiful golden color and rich flavor, so take your time with this step.
- 3
Lay out one sheet of phyllo dough on a clean work surface, ensuring it remains moist under a damp cloth. Brush it lightly but entirely with the melted clarified butter. Sprinkle generously and evenly with 1/2 cup of finely ground pistachios. Place a thin, long rolling pin or dowel near one long edge of the phyllo sheet.
- 4
Fold the long edge of the phyllo over the rolling pin, then gently roll the phyllo sheet tightly around the pin, forming a long, thin cylinder. As you roll, gently push both ends of the phyllo towards the center of the rolling pin to create a slight "crinkled" or "scrunched" effect; this adds to the unique texture.
- 5
Carefully slide the scrunched phyllo roll off the rolling pin and onto a baking tray lined with parchment paper or lightly buttered. Repeat this process with the remaining phyllo sheets and pistachios, forming about 12-15 rolls. Once all rolls are formed, use a sharp knife to cut each roll into 4-5 cm pieces.
- 6
Brush the tops of all the cut pistachio rolls generously with the remaining melted butter. Bake in a preheated oven at 170°C (340°F) for 30-40 minutes, or until they are beautifully golden brown and delightfully crisp. Keep a close eye on them to prevent burning, as phyllo can brown quickly.
- 7
Immediately after taking the hot sarma out of the oven, pour the completely cold simple syrup evenly over all the pieces. The sizzling sound as the syrup hits the hot pastry is a good sign! Let the sarma cool down completely and allow it to absorb the syrup for at least 2-3 hours, or ideally overnight, before serving. This patience is rewarded with deep flavor.
- 8
Traditionally, Fıstıklı Sarma is served chilled, often accompanied by a generous dollop of rich Turkish clotted cream (kaymak) on the side, adding a creamy contrast to the crisp, syrupy pastry. Garnish with additional ground pistachios if desired for extra visual appeal and nutty flavor.
Frequently Asked Questions
Which type of pistachios are best for Fıstıklı Sarma?+
For the most authentic flavor and texture, use shelled, unsalted, raw Antep pistachios, finely ground but not to a paste.
How can I prevent the phyllo dough from drying out while preparing Fıstıklı Sarma?+
Always keep unused phyllo sheets covered with a damp kitchen towel or plastic wrap to prevent them from drying out and cracking.
Should the syrup be hot or cold when poured over the baked Fıstıklı Sarma?+
For optimal crispness, pour cold syrup over the Fıstıklı Sarma immediately after it comes out of the oven.
What is the ideal baking temperature and how do I know when Fıstıklı Sarma is perfectly cooked?+
Bake at 160-170°C (325-340°F) for 45-60 minutes, until deeply golden brown and crisp, ensuring even cooking.
🇹🇷 TRMundo Match
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