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Ingredients

How to make it

  • 1- Start with the syrup, in a nonstick wide deep pan spread your 2 cups of sugar and let turn slightly gold without stirring, once they are all gold, pour the water and stir thoroughly till all sugar is dissolved. Let boil for 10 minutes then lower the fire and squeeze lemon and mix in vanilla and lavender/rose essence. Boil for 5 more minutes. Remove from stove and set aside.
  • 2 - DIssolve cornstarch into milk and let boil while stirring till it really thickens and becomes almost like paste. Remove from stove let cool till it is almost room temperature then drop in the cream with sugar with mastic gum, and lavender or rose essence. Whip this up for five minutes on high speed with your beater and let chill in the fridge for 20 minutes.
  • 3- Take out your filo dough out of the pack put on a tray and unroll and cover with a damp towel. Damp as in a towel that has been squeezed out of water. This is so the dough doesn't dry out as you work and cover each time you take out a wrapper. Divide each filo rectangle into 4 or 6 rectangles and put one teaspoon of the stuffing inside in the center and roll like a cigarette and fold all edges inside to make sure no cream oozes out.
  • Keep going till you get like 40 pieces.
  • 4- Heat a really deep narrow pot with oil really hot for 6 minutes. Try one cigarette filo. It should drop into the oil and rise up and turn gold in less than a minute. Fry 4 pieces maximum at a time. Each piece removed from the oil is to be put on kitchen towels to drain excess oil. Now carefully use tongues to dunk every 3 filo cigarettes into the syrup and line them up on a wide flat platter. Once your army is assembled, start sprinkling a dash of pistachio powder in the center of each wrapper. Leave uncovered to reach room temperature and serve next to tea for your visitors.

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