Filo Rolls Filled with Nuts
Melt butter melt. Separate the individual sheets of dough and drizzle with liquid butter and place each 2-3 leaves on each other. Cover with an unbuttered sheet of dough. Cut the stacked sheets of dough into rectangles approximately 10 x 16 cm (approximately 4 x 6 inches). Cover and set aside.
Chop walnuts. Beat egg whites with 1 tablespoon lemon juice until stiff, slowly incorporate 100 grams (approximately 3 1/2 ounces) sugar. Fold in nuts and almonds. Stir in 1 tbsp rosewater. Put the nut mixture into a piping bag with a smaller and pipe filling into the center of each sheet stack in a bead 6 cm (approximately 2 inches) long and 10 cm (approximately 4 inches) wide. Roll the stacks and juxtapose in a greased pan.
Bake in preheated oven at 180°C (350°F) convection, about 30 minutes.
In the meantime, boil the remaining sugar and 250 ml (approximately 1 cup) of water about 10 minutes. Stir in remaining lemon juice and 1 tablespoon rose water. Allow syrup to cool. Drizzle over the warm filo rolls. Garnish with chopped nuts. Allow pastries to cool and serve.