Fıstıklı Sarma (Pistachio Phyllo Rolls with Syrup)

• Pistachio350g
• Phyllo500g
• Sugar500g
• Water400ml
• Butter200g
• Lemon1/2 lemon
• Cream200ml

How to Make It

• 1

  Prepare the syrup first: in a saucepan combine 500g sugar and 400ml water. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes. Add the juice of 1/2 lemon, 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 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 evenly with 25g of the 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 until you have 12 rolls, using 300g of the pistachios in total and setting aside the remaining 50g for garnish. 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. Serve each portion with a dollop of the 200ml cream (ideally Turkish kaymak/clotted cream) on the side, adding a creamy contrast to the crisp, syrupy pastry. Sprinkle with the reserved 50g ground pistachios.