1. First make the pastry, by rubbing the butter into the flour and sugar until it resembles fine breadcrumbs, then add the rose water and milk. This should now be a smooth dough. 2. Make the filling by chopping the pistachios into small pieces and mixing with the sugar and rose water. 3. Take a small piece of pastry dough and flatten into a 3mm thick circle, using your hands (not a rolling pin). Pull three sides up and seel into a small bowl shape, put into the 'bowl' 1 tsp of the pistachio mixture. Then pull up the sides and seal in a 'twist' and the top - like a little bag. Turn over and lightly press down to flatten slightly into a circle, then using a tooth pick make a flower shape on the top. (or just a few small holes if you want.). 4. Repeat step 3 with remaining dough and mixture. 5. Bake at about 180C for about 10 - 15 minutes until VERY light brown. (they should still be soft and will harden up as they cool.). ---------------------------------------------------------------------------
Nutrition
Ingredients
