Rose jam, pistachios and almond filo pastry rolls
Crispy pastry on the outside, and gooey centre oozing with exotic flavours of rose, pistachios and almonds inside.A dessert that needs to be tried.
Equipment
- oven
Ingredients
- 2 filo pastry sheets
- 1 tsp olive il EVOO / or any cooking oil
- 15-18 almonds ground roughly
- 15-18 pistachios ground roughly
- 1 tsp granulated sugar
- 2-3 tbsp rose jam/ gulkand
- dried rose petals for garnishing
- roughly chopped pistachios for garnishing
Instructions
- 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.
Notes
Filo pastry sheets are easily available in the stores. I got mine from Tesco UK, and these were vegan sheets. These are really really thin and delicate sheets of pastry dough, and need to be handled very very carefully, as they tear easily while handling.
These sheets dry out really quick, so you cannot take out the pastry sheets, and then leave them in open, to prepare other ingredients.
To make sure these do not dry out, take out the sheets once all the ingredients are in place, and just when you are about to start using them. Once the sheets are out, cover them with a damp muslin cloth, so that these do not dry, and then prepare them into rolls.While you are using one sheet, keep the others covered.