Almond-Pistachio Dessert Roll-Ups Recipe

Almond-Pistachio Dessert Roll-Ups Recipe
Almond-Pistachio Dessert Roll-Ups Recipe photo by Taste of Home
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Almond-Pistachio Dessert Roll-Ups Recipe

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With a flavor and texture similar to baklava, this delightful dessert appeals to young and old alike. It's especially delicious with honey drizzled over the top.—Marie Rizzio, Interlochen, Michigan
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 1/2 cup shelled pistachios, toasted
  • 1/4 cup unblanched whole almonds, toasted
  • 1 tablespoon sugar
  • 1 tablespoon butter, softened
  • 1/2 teaspoon ground cinnamon
  • 12 sheets phyllo dough (14 inches x 9 inches)
  • Butter-flavored cooking spray
  • 1/4 cup honey, divided

Directions

Place pistachios and almonds in a food processor; cover and process until finely chopped. Add the sugar, butter and cinnamon; cover and process until blended.
Place one sheet of phyllo dough on a work surface. Spray with butter-flavored cooking spray. Repeat with second layer. Keep remaining phyllo dough covered with plastic wrap and a damp towel to avoid drying out. Spread 1/3 cup nut mixture over phyllo to within 1 in. of sides; drizzle with 1 tablespoon honey. Layer with two more sheets of phyllo, spraying each layer with cooking spray.
Roll up jelly-roll style, starting from the short side. Repeat with remaining phyllo, nut mixture and honey.
With a sharp knife, cut each roll into six pieces; place seam side down on a greased baking sheet. Spray with cooking spray. Bake at 325° for 16-20 minutes or until golden; drizzle with remaining honey. Yield: 1-1/2 dozen.
Originally published as Almond-Pistachio Dessert Roll-Ups in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p85

Nutritional Facts

1 roll-up: 83 calories, 4g fat (1g saturated fat), 2mg cholesterol, 50mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

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  • 1/2 cup shelled pistachios, toasted
  • 1/4 cup unblanched whole almonds, toasted
  • 1 tablespoon sugar
  • 1 tablespoon butter, softened
  • 1/2 teaspoon ground cinnamon
  • 12 sheets phyllo dough (14 inches x 9 inches)
  • Butter-flavored cooking spray
  • 1/4 cup honey, divided
  1. Place pistachios and almonds in a food processor; cover and process until finely chopped. Add the sugar, butter and cinnamon; cover and process until blended.
  2. Place one sheet of phyllo dough on a work surface. Spray with butter-flavored cooking spray. Repeat with second layer. Keep remaining phyllo dough covered with plastic wrap and a damp towel to avoid drying out. Spread 1/3 cup nut mixture over phyllo to within 1 in. of sides; drizzle with 1 tablespoon honey. Layer with two more sheets of phyllo, spraying each layer with cooking spray.
  3. Roll up jelly-roll style, starting from the short side. Repeat with remaining phyllo, nut mixture and honey.
  4. With a sharp knife, cut each roll into six pieces; place seam side down on a greased baking sheet. Spray with cooking spray. Bake at 325° for 16-20 minutes or until golden; drizzle with remaining honey. Yield: 1-1/2 dozen.
Originally published as Almond-Pistachio Dessert Roll-Ups in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p85

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