Desserts & Baking

Nutty phyllo layers with rosewater syrup

15 minutes
30 minutes

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  • 1 packet phyllo pastry
  • 250 g butter, melted
  • 200 g almonds, roughly chopped
  • 200 g walnuts or pecan nuts, roughly chopped
  • 300 g pistachios, shelled
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cumin
  • 6 tablespoons brown sugar
  • For rosewater syrup:
  • 1 1/4 cup water
  • 1 cup sugar
  • A knob of butter
  • 4 teaspoons rosewater

Preheat the oven to 180°C.
Combine nuts, cinnamon, cumin and brown sugar. Line a large baking tray with a sheet of phyllo and brush very lightly with melted butter.
Repeat with three more layers. Spread with a third of the nut mixture. Repeat process two more times, and end with a three sheets of phyllo. Use a rolling pin and press down on phyllo. Brush with butter.
Use a sharp knife and cut diamond shapes right through the pastry. Bake for 30 – 40 minutes until golden brown. Pour the warm rosewater syrup over and leave to cool. Serve with yoghurt or cream.

To make rosewater syrup: Bring water and sugar to boil in a small saucepan. Add butter and lemon juice and cook until syrupy. Remove from heat and cool down. Add rosewater and stir through.

Maranda Engelbrecht

Recipe by: Maranda Engelbrecht

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