21x30cm baking dish. Cover the filo sheets with a damp kitchen towel to keep from drying out as you work.
Melt the butter.
Lay the filo out on a clear work surface near the melted butter with both pistachio mixtures in easy reach.
Brush the one side of the sheet with melted butter.
Add ground pistachio on the top half of the filo. This part will be the most external. Large pieces here might break the pastry.
Spread crushed pistachios from the center, but stop 5cm from end.
Keep the last 5cm clear. We will use this to make the rolling easier.
Use a thin stick to roll your sarma. Place the stick at the bottom of the filo, in the area you left clear, and slowly start rolling. I made my stick by rolling kitchen foil.
Roll until the top of the filo.
Remove the stick and cut both edges to fit the dimensions of the baking dish.
Butter the bottom and sides of the baking dish.
Place your rool in dish and butter it to prevent drying out.
Repeat until you have 9 sheets layered or as many your baking dish can fit.
Using a sharp knife, cut into smaller tube shapes all the way to the bottom of the dish.
Bake for 15 minutes until the file pastry is golden and crisp.
Make the syrup while the sarma is baking, boil water and sugar until the sugar dissolves
Simmer for 15 to 20 minutes, then remove from heat and allow to cool.
Cut a lemon in half and add juice to syrup.
Remove sarmas from the oven and immediately pour cooled syrup over them.
Remove and leave to cool completely, it should absorb all the syrup. Run a knife along the lines to loosen them before attempting to remove the pieces out of the baking dish.
Your fistik sarma is now ready, you can enjoy them with (çay) tea or (Turkish) coffee at the end of your meal or at çay time.
Recipe Notes
You can keep your fistik sarma in a box in the fridge for few days. The syrup will infuse the pistachio and they will taste better.