Grind roughly the almonds, and the pistachios (separately), and keep aside.
Take one filo pastry sheet. Brush the olive oil slightly, on one side, and sprinkle the ground almonds and pistachios on the sheet. Sprinkle a t- spoon of granulated sugar.
Cover this with another pastry sheet. Slightly dab, so that the sheets stick to each other.Brush a little oil. Cut these into 6 equal portions.
Now add a teaspoon of rose jam in the centre of each portion. Sprinkle Ground pistachios on the rose jam on each portion.
Delicately, take one portion at a time, and fold the shorter side. Then roll the long side to form a tube and fold. Pinch the other open side, with two fingers. Prepare all rolls like this.
Once the rolls are ready, brush all rolls with a little olive oil. Place baking paper on the tray, and place the rolls on the paper.
Keep these in the pre heated oven at 180 degress for 15-18 minutes, till these are nice and golden.
Once done, let these cool. These will be nice and crispy with gooey centre once these cool down. Garnish the Rose jam pistachio almond rolls with dried rose petals, and pistachios.