Moroccan Rose Cordial Phyllo Pastries

Sweet and yummy!


half a package harmonica Phyllo pastry sheets
150 g almonds
80 g harmonica Dark craft chocolate
50 g harmonica cow butter
2 tablespoons brown sugar
3 tablespoons harmonica Rose cordial
a drizzle of honey, pistachio and rose blossoms

Put the almonds, butter, sugar, chocolate chops and the rose cordial in a blender. Blend to rough mixture.
Take a phyllo pastry sheet and place the mixture in a column along the whole sheet length. Roll over and place in a tray. Repeat with the other phyllo pastry sheets. When the baking tray is filled, grease the rolls with melted butter.
Preheat the oven to 180C and bake for 30 minutes or until golden. Best served cold and drizzled with some honey, crushed pistachios and rose blossoms.

harmonica products in the recipe

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