These Filo Pistachio Roses are a delicate Diwali treat. They are not just a delicious treat; they are a work of art, delicate and beautiful. These crispy and golden pastries filled with aromatic pistachio and a touch of saffron and rosewater are perfect for any occasion, especially Diwali. In this blog post, we’ll take you through the steps to create these delectable treats that are sure to impress your friends and family.
Ingredients for 9 Filo Roses:
Cardamom and Rose Water: Sugar Syrup:
- 1 cup sugar
- 1 cup water
- 6-7 saffron strands
- 4-5 bashed cardamom pods
- 1/2 tsp rose water
- 1/2 tsp lemon juice
For the Filo Roses
1 pack Filo pastry
1/4 cup Melted ghee for brushing the filo
For the Pistachio Filling:
- 1 cup roasted Pistachio
- Pinch of salt
- 1 tsp cardamom powder
- 1 tsp cinnamon powder
- 1 tsp sugar
- 100 ml melted ghee or butter
- 2 tbsp honey (optional)
- Prepare the Sugar Syrup: In a pan, combine sugar, water, saffron strands, cardamom, rose water, and lemon juice. Bring to a boil and let it simmer until it reaches a slightly thick consistency, around 20 minutes.Set the sugar syrup aside.
- Make the Pistachio Filling: Roast the pistachios to enhance the flavour. Allow them to cool and then pulse them with salt, cinnamon, cardamom powder & sugar until you have a crumbly filling. You want them chopped so they have a bite and not powdered. Mix in melted ghee to create a sweet and nutty filling.
- Prepare the Filo Pastry: Get a damp tea towel ready. Cut your filo pastry into a square- for this recipe you need 3/4 of your pastry. Put the 1/4 back in the packaging and chill for use later. Using a round cutter, 3 inches wide, press and cut through the layers of the filo pastry. Most have 8-10 layers. You need the cutter to cut through. Repeat and you should have 9 batches of 8-10 circles. Place these batches under a damp tea cloth to prevent it from drying out.
- Assemble the Roses: Grease a muffin tray with some melted ghee. Take a batch of circles. Place one circle down and brush with melted ghee. Add another one on top, about half way down and brush ghee on it. Keep repeating all the circles from the one batch are used. You will get a row of circles. In the middle of the row, add the pistachio filling (approximately 2-3 teaspoons). Fold the row into a strip of semi-circles. Roll from one end to the other to form a rose shape. Place the rose into a muffin tin and repeat for the rest of the batches
- Bake and Serve: Follow the baking instructions on the filo pastry packaging and bake until the roses are golden brown and the pastry is cooked through. Once out of the oven, pour the sugar syrup over each rose and allow it to soak in. About 2-3 tbsps.
- Sprinkle with rose petals and more pistachios for an elegant touch. Let them cool and enjoy these delightful Filo Pistachio Roses.
Filo Pistachio Roses are not just a treat for the taste buds; they are a feast for the eyes. The delicate layers of filo pastry and the sweet, nutty pistachio filling combine to create a dessert that’s perfect for special occasions like Diwali. The subtle flavours of saffron and rosewater, along with the crunch of the filo pastry, make these roses a true culinary masterpiece. Try making these exquisite pastries and share the joy with your loved ones during your next celebration.
Want another sweet treat idea for Diwali? How about a traditional milk powder Barfi with chocolate?