adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Almond, pistachio and rosewater pastries
Almond, pistachio and rosewater pastries
0 Likes
Prep Time:
25 minutes
Cook Time:
12 minutes
Total Time:
37 minutes
Create a delectable dessert by topping flaky pastry with honey, nuts, and fragrant rosewater.
Ingredients:
  • 1 x 100g pkt flaked almonds
  • 75g pistachios, shells removed
  • 50.00 gm caster sugar
  • 30.00 ml rosewater essence (Queen brand)
  • 30.00 gm water
  • 1 sheet (25cm x 25cm) ready-rolled frozen shortcrust pastry, just thawed
  • 28.60 gm yellowbox honey
Instructions:
  • Preheat the oven to 200°C. Line a baking tray with baking paper. Combine nuts, sugar, 1 tablespoon of rosewater essence, and water in a food processor. Pulse until coarsely chopped.
  • Cut 8 discs from pastry using a 7cm-diameter round cutter. Spoon nut mixture onto discs. Fold edges to create a triangle shape, pinching corners to seal with center open. Place on tray and bake for 10-12 minutes until golden. Let cool for 5 minutes after removing from oven.
  • Mix together the honey and the rest of the rosewater essence in a bowl and drizzle it over the pastries right before serving.

Similar Recipes