RECIPE

My Style
Filling2 cups each of pecans pistas almonds ( I just used what ever amount I wanted)1 cup flour1 cup coconut (optional)And chopped dates (optional)Mix the above togetherThen with little syrup you out in phyllo cups
Layer 2 pastry sheets brush little ghee (Clarified butter) add the pecan mixture overCover with pastry againAnd sliceBrush ghee (Clarified butter) in between or at ends tips if rose style cut pastry in squares ( use 5) grease muffin pan and place (I do this u find it easier)Bake in oven at 180* until light golden brownWhen done run your knife through to cut and pour syrup overLeave it overnight or few hours for syrup to soak in
Syrup
Use +-1 cup sugar (I used ¾)½ cup water½ cup golden syrup(I only use LITTLE on top cos it gets too sweet )½ teaspoon tartaric acid ½ teaspoon lemon juice
Can use rose water crush Elachi (cardomom)
Decorate as you pleaseI tip the rose edges with gold dust