Egyptian Roses
Delight your senses with Egyptian Roses, a stunning dessert inspired by Middle Eastern flavors and artistry. Delicate spirals of buttery filo dough are filled with a fragrant mixture of ground almonds, pistachios, cinnamon, and sugar, then baked to golden perfection. Drizzled with a luscious homemade syrup infused with rose water and lemon juice, these treats are irresistibly sweet and aromatic. The final touch of pistachio garnish elevates both flavor and presentation, making them perfect for celebrations or indulgent everyday moments. With a crisp exterior, nutty filling, and floral undertones, Egyptian Roses are as captivating as they are delicious. Impress your guests—or treat yourself—with this elegant dessert that’s easy to make yet incredibly rewarding.
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Recipe Information
Ingredients
- 12 sheets Filo dough
- 150 grams Unsalted butter
- 100 grams Ground almonds
- 50 grams Ground pistachios
- 2 tablespoons Granulated sugar (for filling)
- 1 teaspoon Ground cinnamon
- 200 grams Granulated sugar (for syrup)
- 120 milliliters Water
- 1 teaspoon Lemon juice
- 1 teaspoon Rose water
- 2 tablespoons Ground pistachios (for garnish)
Instructions
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
Melt the unsalted butter in a small saucepan or microwave. Set aside to cool slightly.
In a mixing bowl, combine ground almonds, ground pistachios, granulated sugar for filling, and ground cinnamon. This will be your filling mixture.
Cut each sheet of filo dough in half lengthwise to create rectangles. Keep the filo dough covered with a damp towel to prevent drying out while you work.
Take one sheet of filo dough and brush it lightly with melted butter. Place another sheet on top and brush again with butter.
Add about 1 tablespoon of the nut filling mixture near one end of the filo rectangle. Starting from this end, roll the dough up into a loose cylinder.
Carefully shape the rolled dough into a spiral or rose shape and place it on the prepared baking tray. Repeat with the remaining dough and filling.
Brush the tops of the roses with more melted butter to ensure a golden and crispy finish.
Bake in the preheated oven for 20-25 minutes, or until the roses are golden brown and crisp.
While the roses are baking, prepare the sugar syrup: In a small saucepan, combine granulated sugar for syrup, water, and lemon juice. Bring to a boil and simmer for 5-7 minutes, until slightly thickened. Remove from heat and stir in the rose water.
When the roses come out of the oven, immediately drizzle them with the warm sugar syrup. Ensure each rose is well-coated.
Allow the Egyptian Roses to cool and absorb the syrup. Garnish with ground pistachios and serve.
Nutrition Facts
Calories |
3343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.5 g | 263% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 558 mg | 24% | |
| Total Carbohydrate | 357.4 g | 130% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 237.1 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 422 mg | 32% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1505 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
