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6 Serves
104 Mins
Prepare the simple syrup by combining sugar and water in a saucepan, bringing it to a boil, then simmering until slightly thickened; stir in rose water and set aside to cool.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
12 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
57 mg / 1,250 mgPotassium
59 mg / 4,700 mgSodium
367 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
1 g / 28 gSugar
33 g / 50 gSaturated Fat
12 g / 20 gCholesterol
56 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Lay out the phyllo dough sheets on a clean surface and brush each sheet lightly with melted clarified butter using a pastry brush.
Place the filling ingredients along one edge of the buttered phyllo, roll tightly into a finger-shaped cylinder, and seal the edges with a little butter.
Arrange the rolls on a baking sheet and bake in a preheated oven until they are golden brown and crispy.
Remove the hot rolls from the oven and immediately submerge them in the prepared cooled syrup, allowing them to soak for a few minutes before serving.
3
g75
g1
g
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