Cranberry Pistachio Phyllo Roses
Servings: 12 roses
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
🧂 Ingredients
For the Phyllo Roses:
12 sheets phyllo dough (thawed if frozen)
½ cup unsalted butter, melted
⅓ cup finely chopped pistachios
⅓ cup dried cranberries, chopped
2 tbsp granulated sugar
½ tsp ground cinnamon
For the Syrup (optional for shine):
¼ cup honey or agave syrup
1 tbsp water
½ tsp lemon juice
For Garnish (optional):
Extra chopped pistachios
Powdered sugar for dusting
🍳 Instructions
Preheat Oven:
Preheat oven to 350°F (175°C). Line a muffin tin or baking sheet with parchment paper.
Prepare the Filling:
In a small bowl, combine chopped pistachios, cranberries, sugar, and cinnamon. Mix well.
Assemble the Roses:
Place one sheet of phyllo dough on a clean surface and lightly brush it with melted butter.
Layer a second sheet on top and brush again.
Sprinkle a spoonful of the cranberry-pistachio mixture evenly across the surface.
Cut the stacked phyllo sheets into 3 long strips.
Roll each strip loosely into a rose shape — start from one end and twist slightly as you roll.
Place each rolled rose into the muffin tin or on the baking sheet.
Bake:
Bake for 18–20 minutes, or until golden brown and crisp. Keep an eye on them — phyllo can brown quickly.
Prepare Optional Syrup:
While baking, warm honey (or agave), water, and lemon juice together in a small saucepan for 1–2 minutes, just until thin and smooth.
Finish:
Once the roses come out of the oven, drizzle lightly with the warm syrup for shine and sweetness.
Sprinkle with extra pistachios or powdered sugar if desired.
💡 Tips
Keep unused phyllo covered with a damp towel while working to prevent drying.
Add a pinch of orange zest to the filling for a festive aroma.
These are best served warm or at room temperature, within a day of baking for maximum crispness.
Just downloaded the 6l777betapp, and so far so good. Easy to use and got some decent odds. Let’s see if it lives up to the hype. 6l777betapp