8 sheets filo pastry
4 x 55g Turkish Delight bars, cut in half lengthways
40g butter, melted, cooled
1/2 cup water
1 tablespoon rosewater essence (optional, see note)
1 cup caster sugar
1/2 cup pistachio kernels, chopped
Preheat oven to 200°C. Line a baking tray with baking paper.
Fold 1 sheet of filo in half 3 times, ending with a 15cm x 11cm rectangle. Place 1 piece of Turkish Delight lengthways onto longest edge of pastry. Fold edges in. Roll over and over to form a cigar shape. Place onto tray. Brush with butter. Repeat with remaining pastry, Turkish Delight and butter.
Bake rolls for 12 to 15 minutes or until golden. Remove from oven. Cool.
To make sugar syrup Place water, rosewater (if using) and sugar in a small saucepan. Cook, stirring, over low heat until sugar is dissolved. Bring to the boil without stirring. Reduce heat. Simmer for 4 minutes or until slightly thickened.
Serve filo rolls drizzled with syrup and sprinkled with pistachios.
Note: Look for rosewater in your supermarket near the vanilla essence.
Super Food Ideas - September 2003, Page 72