May 2, 2016
- Prep: 10 mins
- Enough for: 20
1 In a bowl, put the biscuits, milk, and rose water, mix with your fingertips until smooth dough forms. Divide into two parts. Set
2aside for 15 minutes.
4Filling: In a bowl, put the sugar syrup, pistachio, and rose water. Stir until firm dough forms and divide into two parts. Shape each
5part into 2cm in diameter cylinder.
7Roll the biscuit dough into 9 inches square. Place the pistachio cylinder on the middle. Roll the dough around the pistachio.
8Refrigerate the rolls.
10Cut into slices.
Put the dough between two parchment papers or thick plastic sheets for easier rolling.