Palace Roll Extra pistachio in every layer

The Craft Behind It

The Art of the Roll

Rolled baklava — sarma in Turkish — represents a distinct technical challenge in the baklava maker's repertoire. Unlike flat-cut forms, a roll must be formed tightly enough to hold its structure, yet gently enough not to compress the pistachio filling or tear the delicate phyllo sheets. The Palace Roll takes this further by incorporating an extra-generous pistachio layer that runs the full length of each roll.

At Saytad, we begin with our hand-stretched yufka — sheets of dough that are thinner and more irregular than machine-rolled alternatives, creating the slight variations in texture that make each piece unique. These sheets are brushed with pure ghee, layered with stone-ground Gaziantep pistachios, and then rolled by hand into tight cylinders before being placed in the baking tray and cooked to a deep, even gold.

The light syrup applied after baking seeps between the layers of the roll, adding just enough sweetness to complement the pistachio without masking it. What emerges is a baklava of considerable character — visually commanding, intensely flavourful, and worthy of the Palace name.