1 piece (medium) of Pistachio sarma (40 g) has 199 calories. That works out to 498 calories per 100 g. It contains 17.5 g of carbs, 3.7 g of protein, 13 g of fat and 1.9 g of fiber. Its 0.2 mg of Copper covers 23% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.

What is Pistachio sarma?

Pistachio sarma is a Turkish pastry made by tightly rolling thin layers of pastry around a generous filling of finely crushed pistachios, then baking the rolls and soaking them in syrup. The pastry turns delicate and crisp at the edges, while the centre stays densely nutty; a glossy finish and extra pistachios on top are common. In Turkey, it is often served in small pieces after a meal or on festive occasions, with tea or Turkish coffee.

The pistachios contribute some protein and fibre, but the pastry, fat and syrup make this an energy-dense, rich sweet. A small piece is satisfying; pair it with unsweetened tea or coffee if you’d like to balance its sweetness.

Pistachio sarma Nutrition Facts

Selected: 100 g

498

KCAL / 100G

Carbs

43.8g

· 16% DV

Protein

9.2g

· 18% DV

Fat

32.4g

· 42% DV

Fiber

4.8g

· 17% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 35% · Protein 7% · Fat 58%

Pistachio sarma Vitamins & Minerals

Vitamins

0.34mg · 20% DV

Biotin

5µg · 17% DV

0.19mg · 15% DV

Vitamin E

2.1mg · 14% DV

Minerals

Copper

1mg · 111% DV

Manganese

1mg · 43% DV

Phosphorus

182mg · 26% DV

Magnesium

88mg · 21% DV

How Nutritious Is Pistachio sarma?

Nutrient density

Medium

38/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

38/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Pistachio sarma Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Pistachio sarma

To burn the 498 calories in 100 g:

🚶

123min

Walking (5 km/h)

🏃

51min

Running (8 km/h)

🚴

68min

Cycling

🏊

58min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Pistachio sarma Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Pistachio sarma Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs free

Peanuts free

Tree nuts yes

Fish free

Soy free

Sesame free

Which Diets Is Pistachio sarma Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Pistachio sarma Fat Profile

SATURATED

10.2g

MONOUNSATURATED

12.6g

POLYUNSATURATED

8.1g

⚖️

Omega 6:3 ratio 86.7:1

Above the ideal 4:1 (86.7:1).

Compare Pistachio sarma

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Frequently Asked Questions About Pistachio sarma

What is pistachio sarma?

Pistachio sarma is a Turkish syrup-soaked pastry made by rolling thin baklava pastry tightly around a generous pistachio filling. The compact rolls have a higher proportion of filling than layered baklava, and are often finished with chopped pistachios.

What is pistachio sarma made of?

Pistachio sarma is usually made with thin filo-style baklava pastry, ground pistachios, butter, and sugar syrup. Recipes vary in the amount of filling and butter, but pistachios are the defining ingredient rather than a light garnish between pastry layers.

How is pistachio sarma made?

Pistachio sarma is made by brushing thin pastry with butter, adding ground pistachios, and rolling it tightly before baking. The browned rolls are then soaked with syrup. Keeping the pastry covered while assembling helps stop it from drying and cracking.

What is the difference between pistachio sarma and baklava?

Pistachio sarma is a type of Turkish baklava, but it is shaped as a tight roll with pistachio filling inside. Conventional baklava is usually assembled in stacked pastry layers with nuts between them, so its texture and filling distribution differ.

Why is pistachio sarma so expensive?

Pistachio sarma can be expensive because it uses a generous amount of pistachios, a relatively costly nut, and takes careful hand-rolling. The pistachio grade, filling quantity, butter, and the bakery’s location all affect the price.

How should pistachio sarma be served?

Serve pistachio sarma at room temperature, cut or portioned into small pieces. Turkish coffee or unsweetened tea balances its rich, syrupy flavor well; it is filling enough that it usually needs no other sweet dessert alongside it.

Why is my pistachio sarma soggy instead of crisp?

Pistachio sarma can turn soggy if it absorbs too much syrup or is stored somewhere humid or in the refrigerator. Let excess syrup drain after soaking, and keep the pastries in an airtight container in a cool, dry place.

How long does pistachio sarma keep?

Pistachio sarma keeps best for a few days in an airtight container in a cool, dry place. Refrigeration can soften the pastry, while exposure to air dries it out; for the crispest texture, enjoy it soon after buying or making it.

Can you freeze pistachio sarma?

Yes, pistachio sarma can be frozen in an airtight container, though thawed pastry may be less crisp than freshly made pieces. Thaw it at room temperature before serving, and avoid freezing it again after it has thawed.

Can you make pistachio sarma at home?

Yes, pistachio sarma can be made at home with thin baklava pastry, ground pistachios, butter, and syrup. Work with one sheet at a time while keeping the rest covered, roll the filling tightly, and add syrup gradually after baking.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 25, 2026