Ingredients:
1 package of filo pastry (about 12-15 sheets)
1 cup unsalted butter, melted
1 ½ cups pistachios, finely chopped
1 cup sugar
½ cup water
2 tablespoons honey
1 teaspoon lemon juice
1 tablespoon rosewater (optional)
Directions:
Prepare the Syrup:
In a small saucepan, combine sugar, water, honey, and lemon juice. Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved.
Once the syrup thickens slightly (about 5-7 minutes), remove from heat. Stir in the rosewater if desired. Let it cool completely.
Assemble the Filo Rolls:
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