Pistachio & Mastika Galaktoboureko Swirl Rolls

I’m not sure if this recipe was born out of nostalgia or pure curiosity. You know those days when you want dessert but you also want something that feels… old? Like something your grandmother’s hands would’ve made even if she never wrote the recipe down. That’s what this is.

It started because I had a box of phyllo in the freezer that I’d been avoiding (we all know it’s a love-hate relationship — beautiful and flaky, but dry it out once and it’s game over). I also had a jar of pistachios and the tiniest bit of mastika, that piney-sweet Greek resin that smells like you just cracked open a forest after the rain. The plan? Turn it all into something cozy and golden and utterly indulgent.

When it came out of the oven — crisp edges, custard bubbling slightly at the seams — it smelled like warm honey and pistachio heaven. The rolls looked rustic and uneven, but I didn’t care. I drizzled honey over them while they were still warm, and they soaked it up like little sponges of joy. I burned my tongue on the first one (no regrets) and immediately went back for another.

These aren’t the kind of pastries you eat politely. They’re the kind you tear apart with your hands, standing over the counter, sticky fingers and all. And that faint hint of mastika? It makes everything taste like a memory — something familiar and faraway at the same time.

If you’ve never worked with phyllo before, don’t stress. You’ll be fine. Just move quick, brush generously with butter, and remember that imperfection tastes the best anyway.

Ingredients

For the rolls:

• 1 sheet phyllo dough, thawed
• ½ cup unsalted butter, melted
• 1 cup custard (galaktoboureko or semolina style)
• ½ cup finely chopped pistachios
• 1 tsp mastika (mastic) powder or 1–2 drops mastika resin
• 2 tbsp sugar
• 1 tsp cinnamon
• ¼ cup honey, warmed (for drizzle)

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Lay out the phyllo. Brush it lightly (but generously) with melted butter. Don’t rush this part — it’s what gives you that golden crunch later.
3. Spread the love. Add a thin layer of custard across the sheet. Sprinkle pistachios, sugar, cinnamon, and a touch of mastika evenly. It’ll smell amazing already.
4. Roll it up. Carefully roll the phyllo into a tight log, like a little pastry scroll. Slice into 1–1.5 inch pieces — uneven is fine.
5. Bake. Place the rolls on the sheet, brush with more butter (yes, all of it), and bake 20–25 minutes until golden and crisp.
6. Finish strong. As soon as they’re out, drizzle with warm honey. Watch it sink into all those flaky layers. Try not to eat them all before they cool.

Nutrition Info: (per roll, about 12 rolls)

Calories: 180 | Fat: 9g | Saturated Fat: 4g | Carbs: 22g | Sugar: 10g | Protein: 3g

Recipe FAQs

1. What if I can’t find mastika?
That’s okay — just skip it. Maybe add a little extra cinnamon or a splash of vanilla instead. You’ll lose the piney, herbal edge, but it’ll still taste incredible.

2. Can I use store-bought custard?
Absolutely. No one’s watching. If it’s thick and creamy, it’ll work. Homemade is nice, but not a requirement for deliciousness.

3. How do I keep my phyllo from drying out?
Cover the sheets you’re not using with a damp towel. Seriously — phyllo is like a diva; it wants constant attention.

4. Can these be made ahead of time?
Yes. You can prep and refrigerate them unbaked, then pop them in the oven when you’re ready. Just don’t add honey until after baking.

5. What’s the best way to serve them?
Warm. Always warm. Maybe with a small cup of coffee or even a scoop of ice cream if you want to go overboard (and you should).

Pistachio & Mastika Galaktoboureko Swirl Rolls

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• *For the rolls:*

• * 1 sheet phyllo dough, thawed

• * ½ cup unsalted butter, melted

• * 1 cup custard (galaktoboureko or semolina style)

• * ½ cup finely chopped pistachios

• * 1 tsp mastika (mastic) powder or 1–2 drops mastika resin

• * 2 tbsp sugar

• * 1 tsp cinnamon

• * ¼ cup honey, warmed (for drizzle)

Directions

• *Preheat your oven* to 350°F (175°C). Line a baking sheet with parchment paper.
• *Lay out the phyllo.* Brush it lightly (but generously) with melted butter. Don’t rush this part — it’s what gives you that golden crunch later.
• *Spread the love.* Add a thin layer of custard across the sheet. Sprinkle pistachios, sugar, cinnamon, and a touch of mastika evenly. It’ll smell amazing already.
• *Roll it up.* Carefully roll the phyllo into a tight log, like a little pastry scroll. Slice into 1–1.5 inch pieces — uneven is fine.
• *Bake.* Place the rolls on the sheet, brush with more butter (yes, all of it), and bake 20–25 minutes until golden and crisp.
• *Finish strong.* As soon as they’re out, drizzle with warm honey. Watch it sink into all those flaky layers. Try not to eat them all before they cool.