This dessert blends Middle Eastern elegance with the soft, comforting texture of a classic rolled pastry. Delicate layers, warm spices, pistachios, and a hint of fruity brightness transform each bite into a luxurious treat that feels straight from Dubai. Perfect for holidays, special occasions, or whenever you want to serve something unique and sophisticated.
Ingredients
10–12 phyllo sheets
1 cup finely chopped pistachios
1/2 cup chopped cashews
1/3 cup shredded coconut
1/2 cup unsalted butter, melted
1/3 cup honey or date syrup
1/4 cup light brown sugar
1 tsp vanilla extract
1/2 tsp ground cardamom
1/4 tsp cinnamon
Pinch of salt
1/2 cup raspberry jam (or pomegranate jelly for Middle Eastern flavor)
Powdered sugar + whole pistachios for topping
Preparation:
- Preheat the oven to 350°F (180°C).
- In a mixing bowl, combine pistachios, cashews, coconut, brown sugar, cardamom, cinnamon, salt, honey (or date syrup), and vanilla. Mix until sticky and well blended.
- Lay out one phyllo sheet and brush it lightly with melted butter. Add another sheet on top and butter again.
- Spread 2–3 tablespoons of the nut mixture evenly over the phyllo.
- Add a thin ribbon of raspberry jam or pomegranate jelly on one side, then roll it up tightly.
- Place the roll on a parchment-lined baking tray. Repeat until all sheets and filling are used.
- Brush the tops with butter and bake for 25–30 minutes, until golden and crisp.
- Let cool completely. Dust with powdered sugar and sprinkle whole pistachios on top.
