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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Slice the filo pastry into long strips and position them into a T shape.
Mix the cornflour with a bit of water.
Boil 3 cups of water, mix in the cornflour and allow to bubble for 5 minutes.
Add the rose water and thick cream and leave to set.
Spoon the cream onto the filo and roll the pastries into cigars, sealing the edges with water.
Bring the sugar, water, and lemon juice to a boil for around 45 minutes.
Deep fry the pastries for 5 minutes on each side, then drop them straight into the simple syrup.
Garnish with crushed pistachios and serve.
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Drop the pastries into the syrup straight from the fryer so they soak it up.
Can I use a different type of pastry?
Filo pastry is recommended for its thin and crispy texture, but you can experiment with other types if desired.
How do I know when the syrup is ready?
The syrup should be thickened slightly and coat the back of a spoon after boiling for around 45 minutes.
Can I prepare the cream in advance?
Yes, you can prepare the cream ahead of time and store it in the refrigerator until ready to use.
What is the purpose of rose water in the cream?
Rose water adds a fragrant floral note to the cream, enhancing the overall flavor of the pastries.
How should I store leftover pastries?
Store leftover pastries in an airtight container at room temperature for up to 2 days.
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