Turkish Pistachio Roll Recipe (Antep Sarma)

This authentic Turkish dessert recipe reveals the secrets of making traditional Antep Sarma, a beloved delicacy from Turkey’s gastronomic capital, Gaziantep. These delicate phyllo rolls filled with premium pistachios and finished with sweet syrup represent centuries of Turkish confectionery expertise.

Recipe Information

Preparation Time: 45 minutes Cooking Time: 30 minutes Resting Time: 2 hours Total Time: 3 hours 15 minutes Difficulty Level: Intermediate Servings: 20-24 pieces

Ingredients

For the Pastry:

• 1 package phyllo dough sheets (20-25 sheets)
• 100g butter, melted
• 500g ground pistachios (Antep pistachios recommended)

For the Syrup:

• 3 cups granulated sugar
• 3 cups water
• 1 tablespoon lemon juice

Instructions

Syrup Preparation

Begin by preparing the syrup as it needs time to cool completely. Combine sugar and water in a medium saucepan and bring to a boil over medium heat, stirring continuously. Reduce heat and simmer for 10-12 minutes until the mixture reaches proper consistency. Add lemon juice during the final minute of cooking, then remove from heat and allow to cool to room temperature.

Assembly Process

Before starting, preheat your oven to 350°F (175°C). Begin by layering 3 phyllo sheets, applying melted butter between each layer. Distribute ground pistachios evenly across the surface. Carefully roll from the long edge to create a uniform cylinder, placing it seam-side down. Continue this process with the remaining ingredients. Once all rolls are prepared, cut them into 2-inch sections and apply a final butter coating.

Baking Instructions

Place the prepared rolls in the preheated oven and bake for 25-30 minutes until they achieve a golden-brown color. After removing from the oven, allow them to cool for 10-15 minutes before applying the room temperature syrup. For optimal results, let the dessert rest for a minimum of 2 hours to allow proper syrup absorption.

Professional Tips

Quality is essential when preparing Antep Sarma. Ensure your phyllo dough is properly thawed and kept moist during preparation by covering with a slightly damp cloth. The pistachios should be finely ground but not reduced to paste consistency. Temperature control is crucial – the syrup should be room temperature when applied to the hot pastry, and the butter should be at the right temperature for optimal distribution.

Storage

Store Antep Sarma in an airtight container at room temperature for up to 5 days. Avoid refrigeration as it can compromise the texture of the phyllo. If needed, the rolls can be frozen before adding syrup for up to 3 months.

Troubleshooting

Minor tears in the phyllo sheets won’t affect the final product, but major tears require sheet replacement. If the pastry browns too quickly during baking, cover with foil and continue baking. For syrup consistency issues, crystallization can be resolved by applying gentle heat with a few drops of lemon juice.

Nutritional Information

Per Serving (2 pieces):

• Calories: 285
• Total Fat: 15g
• Carbohydrates: 35g
• Protein: 5g
• Fiber: 2g

Regional Heritage

Gaziantep’s culinary tradition centers on the artful use of pistachios in desserts. Antep Sarma exemplifies this heritage, combining delicate phyllo with premium ground pistachios to create a dessert that honors traditional techniques while delivering exceptional flavor.

For the best presentation, serve Antep Sarma at room temperature alongside traditional Turkish coffee or tea. The dessert can be garnished with additional ground pistachios for an elegant finish, making it perfect for special occasions and formal presentations.