Phyllo dough roses with pistachio are delightful sweets composed of crispy petals enclosing a delicious filling. Impressive and elegant, they are ideal for Valentine’s Day, perfect for ending a romantic dinner for two. The recipe is simple to make even if it’s not very quick, cutting the phyllo dough circles and brushing them with melted butter is certainly the longest step, but I assure you it will be worth it.
The filling is made of Sciara pistachio flour, honey, and orange juice, vaguely reminiscent of baklava, the flavor is exquisite. Pistachio flour is the main ingredient, it must be fine and aromatic, if you have never purchased Sciara products, I recommend trying them, they are really excellent.
To make the little roses, you will need very few ingredients: a roll of phyllo dough, a few tablespoons of honey, sugar, butter, orange zest and juice, and pistachio flour; with 6 ingredients you will obtain a dessert that is both aesthetically beautiful and delicious.
For the rose idea, I took inspiration from a video by Joyfulhomecooking, a very talented blogger I have been following for some time, I then elaborated the recipe to my taste creating a completely different variant from hers.
If you follow me, you know I love pistachios, last year for Valentine’s Day I created pistachio and raspberry cupcakes with mascarpone cream and the chocolate cake with soft pistachio heart, two delicious desserts perfect for surprising your loved ones.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 18 little roses
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Valentine's Day
- Energy 134.38 (Kcal)
- Carbohydrates 16.13 (g) of which sugars 8.96 (g)
- Proteins 1.82 (g)
- Fat 7.00 (g) of which saturated 2.60 (g)of which unsaturated 1.85 (g)
- Fibers 0.75 (g)
- Sodium 65.49 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 package phyllo dough
- 3.5 oz pistachio flour (Sciara)
- 1.75 oz wildflower honey
- 2.5 oz orange juice
- 3.5 oz butter
- 5.3 oz water
- 4.2 oz sugar
- 1 tbsp wildflower honey
- 1 tsp orange zest (grated)
Tools
- 1 Round Cutter 3-inch
- 1 Rolling Surface
- 1 Brush
- 2 Small Bowls
- 1 Muffin Tin
- 1 Saucepan
Procedure
In a small bowl, mix the pistachio flour with the honey and orange juice; you need to obtain a very soft mixture that can be spread with a knife.
Cut the butter into cubes and melt it in a saucepan or microwave, set aside.
Unroll the phyllo dough and spread it on the rolling surface, with a 3-inch round cutter, cut out disks; place them on a plate keeping them covered with plastic wrap otherwise they tend to dry very quickly.
Take 9 disks, brush them with the melted butter and lay them on the rolling surface, side by side slightly overlapping.
In the center of each disk, distribute a little filling, spread it with the knife to create a central strip of about 3/4 inch.
Close the disks creating overlapping half-moons and, starting from the right, roll them onto themselves to form a rose. Slightly open the petals to give them a nicer shape. Place it in the muffin tin and repeat the same procedure with all the disks available, you should obtain 18 little roses.
Brush the muffin tin with butter, it is not necessary to use muffin liners, but if you feel safer, you can do so.
Bake the phyllo dough roses in a preheated static oven at 320°F for 20 minutes or until golden brown. While they cook, prepare the syrup.
In a saucepan, pour the water, add the sugar, honey, and grated orange zest, bring to a boil and reduce for 4 or 5 minutes over medium/low heat, it should become a syrup not too thick.
Generously soak the sweets with the syrup (a tablespoon per each rose is enough) and let them rest for an hour before serving, I couldn’t resist and tasted them right away!
The phyllo dough roses with pistachio are ready, dust them with a little powdered sugar and serve.
Advice
Storage
Phyllo dough roses with pistachio can be kept for a few days at room temperature covered by a glass dome
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