Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Rolls
Syrup
How it's done
Filling
Mix the nuts with all the other ingredients up to and including the ground cloves.
Rolls
Carefully unfold the pastry sheets, cut lengthwise into thirds and then halve the pastry crosswise (24 strips in total). Brush the pastry strips with a little butter, place two on top of each other. Spread 2 tbsp of filling on top, leaving a border of approx. 2 cm all the way around. Fold in the edges, roll up the pastry from the narrow end, place on a baking tray lined with baking paper, brush with the remainder of the butter.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove, allow to cool slightly, place in a deep dish or a small tin.
Syrup
Bring the water and sugar to the boil, reduce to a syrupy consistency for approx. 5 mins. Add the reserved lemon juice, honey and rose water, cook for a further 5 mins. Pour the sugar syrup over the rolls, leave to cool.
| Tip: | Cover and leave to infuse in the fridge. The rolls will taste even better after 2 days. |
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