Directions

1 In a bowl, put the biscuits, milk, and rose water, mix with your fingertips until smooth dough forms. Divide into two parts. Set

2aside for 15 minutes.

3

4Filling: In a bowl, put the sugar syrup, pistachio, and rose water. Stir until firm dough forms and divide into two parts. Shape each

5part into 2cm in diameter cylinder.

6

7Roll the biscuit dough into 9 inches square. Place the pistachio cylinder on the middle. Roll the dough around the pistachio.

8Refrigerate the rolls.

9

10Cut into slices.