Pistachio Filo Roses

Ingredients

• 100 g Soft unsalted butter (At room temperature)
• 50 g Granulated sugar
• 1 Egg (At room temperature)
• 100 g Pistachio powder (If unavailable, grind shelled pistachios)
• 10 Filo pastry sheets (Thawed if frozen)
• 50 g Melted butter (For brushing the filo sheets)
• 200 ml Water
• 2 c. à soupe Orange blossom water
• 2 c. à soupe Honey
• 20 g Crushed pistachios (For garnish)

Instructions

1. Prepare pistachio cream

   In a bowl, mix the soft butter and sugar with a fork until a creamy texture is achieved. Add the egg and incorporate well, then stir in the pistachio powder.

   Time: PT5M

2. Prepare pistachio powder (if needed)

   If you can't find powder, finely chop 100 g of shelled pistachios using a food processor or knife.

   Time: PT5M

3. Cut the filo sheets

   Stack the 10 filo sheets, cover them with a damp cloth to prevent drying. Using a 7 cm round cutter, cut circles by pressing firmly.

   Time: PT5M

4. Assemble the roses

   Place 10 to 15 filo circles overlapping slightly. In the center of each stack, put a teaspoon of pistachio cream using a piping bag. Fold the sheets around the filling, then gently roll to form a rose.

   Time: PT10M

5. Brush with melted butter

   Brush each rose with melted butter using a kitchen brush.

   Time: PT2M

6. Bake the roses

   Place the roses in a lightly oiled muffin tin, bake for 20 minutes in a preheated oven at 180°C until golden and crispy.

   Time: PT20M

   Temperature: 180°C

7. Prepare orange blossom syrup

   While baking, bring to a simmer 200 ml of water with 2 tablespoons orange blossom water and 2 tablespoons honey for 6 minutes.

   Time: PT6M

8. Drizzle the roses with syrup

   Immediately after removing from the oven, pour the hot syrup over each rose so it soaks in.

   Time: PT2M

9. Decorate and let cool

   Sprinkle the roses with crushed pistachios, let cool completely before serving.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

7 g

Fiber

1 g