Ingredients:
Sugar Syrup
• 13/4 cup granulated sugar
• 3/4 cup water
squeezed lemon
• 1 tbsp orange blossom water.
Nut Filling :
•3 cup raw unsalted pistachios
• 1/2 tsp sea salt
• 2 packets of phyllo dough
• 1 1/8 cups melted ghee
Method:
1. For the syrup combine all the ingredients (except the orange blossom water) in a small saucepan.
2. Place the saucepan over medium heat & bring it to a boil.
Stir occasionally to let the sugar dissolve.
3.Add orange blossom water after the mixture boils. Stir well & set aside to cool.
4. Roast bistachios in the oven at 165°C for 10 mins. Set aside to cool.
5. Blend the roasted pistachios with salt in a high-speed food processor until it reaches the desired texture.
6. Preheat the oven to 170°C.
7. Spread your phyllo dough sheets on a clean countertop.
Use a cookie cutter to create round-shaped pastry sheets.
Lightly brush each circle with ghee.
8. Assemble 10 round sheets lengthwise in a row ensuring their edges overlap.
9. Pipe the pistachio filling at the center of each circle & spread it across the row of circles.
10. Fold the circles one by one to create a crescent-shaped strip.
11. Roll the connected circles from left to right to form a rose.
Adjust the shape with your fingers & secure the edge of your phyllo strip with ghee if needed.
12. Repeat steps 8-11 for the remaining pastry to make more roses.
13. Use a muffin pan for baking.
14. Bake (30-40mins).
15. Pour the cooled syrup immediately on the roses & garnish with crushed pistachios.
Enjoy 😉
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