20% OFF Golda Pistachio Rolls (Fıstıklı Sarma), 2.75 lb tray

Golda

Golda Pistachio Rolls – Fıstıklı Sarma, Wholesale Case (6 x 2.75 lb)

16.5 lb

$635.08 $793.85 Save $158.77

In stock

Packaging type: Case (6 x 2.75 lb)

$105.85 Pack 2.75 lb $635.08 Case 6 x 2.75 lb $105.84 / pack

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Product details

Fıstıklı sarma: thin phyllo rolled tightly around pistachios and soaked in syrup. Golda's is made with butter. Large tray.

This listing is a wholesale case of 6 x 2.75 lb, suited to restaurants, cafés, markets, caterers and large households.

Key features

  • Rolled baklava with pistachios
  • Made with butter
  • Large tray, frozen
  • Wholesale case of 6

How to enjoy

  • Serve at room temperature with Turkish tea or coffee.

Product details

Brand Golda
Category Baklava
Net weight / size 2.75 lb per unit
Case pack 6 x 2.75 lb
Packaging Tray in carton box
Storage Keep Frozen 0°F (-18°C)
Shelf life 24 months frozen; 15 days room temp
Ingredients Sugar, Water, Pistachios, Butter, Wheat Flour, Egg, Wheat Starch, Salt, Lemon
Allergens Milk, Egg, Wheat, Pistachios
Product code DSG08
UPC 881428004593
From the Turkish kitchenView the authentic recipe

Authentic Recipe: Homemade Fıstıklı Sarma (Pistachio Rolls)

Fıstıklı sarma comes from Gaziantep, Turkey's pistachio capital. Paper-thin phyllo is buttered, covered in ground Antep pistachios, rolled tight and baked until crisp, then soaked in cold syrup. Love Golda's tray? Here's how Turkish home cooks make it from scratch.

Makes: about 24 pieces | Prep: 30 min | Bake: 25–30 min | Rest: 2 hours

Ingredients

For the rolls

  • 10 sheets baklava phyllo dough (yufka), thawed
  • 2 cups (250 g) finely ground Antep pistachios
  • 2/3 cup (150 g) butter, melted and cooled (clarified is best)

For the syrup (şerbet)

  • 2½ cups (500 g) sugar
  • 2 cups (480 ml) water
  • A few drops of fresh lemon juice

Instructions

  1. Make the syrup first. Boil the sugar and water for about 10 minutes, stir in the lemon juice, take it off the heat and let it cool completely.
  2. Heat the oven to 350°F (180°C) and butter a baking tray.
  3. Lay two phyllo sheets on top of each other, brush with butter and scatter pistachios evenly over the whole surface.
  4. Roll the sheets tightly around a thin rolling pin (oklava) or dowel. Push both ends gently toward the middle so the dough wrinkles, then slide the roll off.
  5. Place the roll in the tray and repeat with the remaining sheets, packing the rolls snugly side by side.
  6. Cut into 2-inch (5 cm) pieces and pour the remaining butter over the top.
  7. Bake for 25–30 minutes, until golden and crisp.
  8. Pour the cold syrup over the hot rolls right out of the oven. Let them rest for about 2 hours so the syrup soaks in.

Tips

  • The golden rule: hot dessert, cold syrup. That's what keeps the rolls crisp instead of soggy.
  • Serve with kaymak (clotted cream) or plain vanilla ice cream, and a glass of Turkish tea.
  • Keeps 3–4 days covered at room temperature.
  • Short on time? Thaw a tray of Golda Pistachio Rolls at room temperature and serve the same way.

Recipe adapted from traditional Gaziantep versions by Yemek.com and Arda's Kitchen (Arda'nın Mutfağı).