If Agrabah had a scent, I imagine it would be rosewater and toasted pistachios carried on a breeze through the marketplace—spinning past shimmering fabrics, golden lamps, and our favorite street rat-turned-prince.
This fifth recipe in the Disney-Inspired Recipe Series is a dreamy take on a classic dessert that feels like something Princess Jasmine herself might snack on while lounging in the palace gardens.
We’re making Baklava Fans—crisp, buttery folds of phyllo dough, baked until golden, soaked in floral honey syrup, and dipped in velvety pistachio crème, then finished with a dusting of crushed pistachios.
They’re elegant, nostalgic, and poetic. The kind of dessert that feels like a story.
🥀 The Inspiration: Jasmine’s Soft Power + Sweet Traditions
There’s a quiet strength in Jasmine. She’s graceful, yes—but she also knows who she is. She refuses to be boxed in. She speaks up. She walks barefoot on palace stone and still demands her freedom.
That energy is baked right into this recipe. It’s soft, rich, floral, but makes a lasting impression.
While baklava is popular in both Greek and Middle Eastern cultures, this version takes its cues from the Middle Eastern style—particularly in the use of rosewater instead of honey, and the delicate fan-like folding of the phyllo that adds texture and elegance. Each bite is a contrast of crisp pastry, syrupy sweetness, and creamy pistachio richness.
🧁 Baklava Fans with Rose Syrup & Pistachio Crème
Yield:
10–15 fans
Equipment:
Pastry brush
Small saucepan
Baking tray
Parchment paper
Mixing bowls
Sharp knife or kitchen scissors
Cooling rack
Prep Time: 15 minutes
Cook Time: 10 minutes
Buttering Time: 15 minutes
Idle Time: 1 hour
Ingredients:
For the Baklava Fans:
1 roll phyllo dough (thawed)
½ cup unsalted butter, melted
Pistachio crème (store-bought or homemade)
½ cup ground pistachios
For the Honey Syrup:
1 cup granulated sugar
¾ cup water
1 1/2 tsp honey
Directions:
Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
Gently unroll the phyllo dough and cover it with a damp towel to keep it from drying.
Working with 1–2 sheets at a time, cut the phyllo into 3″ x 10″ strips.
Accordion-fold each strip like a paper fan and pinch the base slightly to hold its shape.
Place on the tray and brush generously with melted butter, getting in between the folds.
Bake for 10–12 minutes or until golden and crisp.
To make the honey syrup:
In a small saucepan, combine sugar, water, and honey.
Bring to a gentle boil, then reduce to a simmer for 10–12 minutes, until slightly thickened.
Remove from heat and let cool to room temperature.
To assemble:
Drizzle or dip the cooled fans in the honey syrup. Let them soak for 30–60 minutes.
Once slightly sticky and fragrant, dip the tips into pistachio crème.
Immediately follow with a dip into crushed pistachios.
Set on a cooling rack or parchment to rest and serve.
🥄 Tips for Perfect Baklava Fans
Don’t skip the butter – Every fold needs it. It’s what gives you that flaky texture.
Cool your syrup – Hot syrup on hot pastry will make everything soggy.
Make ahead magic – Fans can be baked a day before, then soaked + dipped the day of serving.
🌍 FAQs: What’s the Difference Between Middle Eastern & Greek Baklava?
Is baklava usually made with honey?
Yes, Greek-style baklava tends to use honey as the base of its syrup, often combined with cinnamon and clove for warm, spiced notes. It also tends to be cut into diamond shapes and layered with walnut filling.
How is Middle Eastern baklava different?
Middle Eastern baklava typically uses rose water or orange blossom water in the syrup, giving it a more delicate floral profile. Pistachios and cashews are the most common nuts, and the presentation is often more intricate—rolled, folded, or cut into smaller bite-sized shapes.
This fan style is a playful twist inspired by those intricate Middle Eastern techniques, using familiar ingredients in a fun new way.
💡 Can I make this gluten-free or dairy-free?
Yes!
For gluten-free, use a GF phyllo dough (Athens makes one that’s occasionally available in specialty stores).
For dairy-free, swap butter for melted coconut oil or vegan butter.
And yes—you can absolutely skip the pistachio crème and just go for syrup + nuts for a simpler version.
This recipe is a little luxurious, a little nostalgic, and a whole lot of love in a bite-sized pastry. You don’t need a magic lamp to make something magical—you just need a few ingredients, a little time, and the willingness to romanticize even the simplest sweet.
Here’s to jasmine-scented afternoons, butter on your fingers, and desserts that remind you how sweet life can be.
✨
Try this recipe? Tag me @deirdra.sweets4dayz and use #sweets4dayz so I can see your creations!
→ View all Disney-Inspired Recipes here
→ Next up in the series: Beauty & The Beast French Croissants!
Baklava Fans with Honey Syrup & Pistachio Crème
Equipment
- Pastry brush
- Small saucepan
- Baking tray
- Parchment Paper
- Mixing Bowls
- Sharp knife or kitchen scissors
- Cooling rack
Ingredients
For the Baklava Fans:
- 1 roll phyllo dough thawed
- ½ cup unsalted butter melted
- Pistachio crème store-bought or homemade
- ½ cup ground pistachios lightly toasted if desired
For the Rose Syrup:
- 1 cup granulated sugar
- ¾ cup water
- 1 tbsp honey
Instructions
- Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- Gently unroll the phyllo dough and cover with a slightly damp towel to prevent drying.
- Working with 1–2 sheets at a time, cut the phyllo into strips approximately 3" x 10".
- Accordion-fold each strip like a paper fan, then gently pinch the base to hold shape.
- Place on a baking tray and brush generously with melted butter, getting between the folds for crisp, golden layers.
- Bake for 10–12 minutes, or until golden brown and crisp.
- While the fans are baking, make your honey syrup:
- Honey Syrup Instructions:
- In a small saucepan, combine sugar, water, and honey
- Bring to a gentle boil, then reduce to a simmer for 10–12 minutes, until slightly thickened.
- Remove from the heat and let cool completely. Syrup should be room temp (or slightly warm) before soaking the fans.
- To Assemble:
- Once the fans are baked and cooled slightly, dip or drizzle them with the cooled honey syrup. Let them sit for 30–60 minutes to absorb the flavor.
- Prepare a shallow bowl of pistachio crème and another of crushed pistachios.
- Dip the tip or edge of each fan into the crème, then into the ground pistachios for a crunchy finish.
- Serve on a beautiful tray or plate, optionally garnished with extra pistachio dust.
Notes
Store in an airtight container at room temperature for up to 2 days. Best enjoyed fresh when crisp and fragrant.
