Pistachio Rolls

Pistachio Rolls are a delightful Lebanese dessert that combines the nutty flavor of pistachios with a sweet, fragrant filling wrapped in delicate pastry. These rolls are perfect for a special occasion or a sweet treat after a meal.

Ingredients

• Pistachios (shelled and unsalted) - 100 grams
• Sugar - 50 grams
• Water - 50 ml
• Rose water - 1 tablespoon
• Phyllo dough - 6 sheets
• Unsalted butter (melted) - 50 grams
• Powdered sugar (for dusting) - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a food processor, combine the pistachios and sugar, and pulse until finely ground but not a paste.
3. In a saucepan, combine water and rose water, and bring to a simmer. Remove from heat and set aside.
4. Lay out one sheet of phyllo dough on a clean surface and brush with melted butter. Place another sheet on top and brush with butter again. Repeat this with a third sheet.
5. Spread a thin layer of the pistachio mixture along one edge of the phyllo dough, leaving some space at the sides.
6. Carefully roll the phyllo dough over the pistachio mixture to form a tight roll. Seal the edges with a little melted butter.
7. Repeat the process with the remaining phyllo sheets and pistachio mixture to make a total of 2 rolls.
8. Place the rolls on a baking sheet lined with parchment paper and brush the tops with more melted butter.
9. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
10. Remove from oven and immediately brush the rolls with the rose water syrup. Allow to cool slightly before slicing.
11. Dust with powdered sugar before serving.

Nutrition

• Calories: 320
• Protein: 7 g
• Carbs: 36 g
• Fiber: 3 g
• Sugar: 15 g
• Sodium: 10 mg
• Cholesterol: 15 mg
• Total Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 11 g
• Water: 0.05 L

Health Benefits

• Pistachios are a great source of protein and healthy fats.
• Rose water is known for its soothing and anti-inflammatory properties.

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