Asawer-el-Sit Pistachio Rings

Start by making the syrup, as it needs time to cool before use. In a small saucepan, combine the sugar and water and bring it to a boil. Once bubbling, lower the heat and simmer for 7 minutes until slightly thickened. Turn off the heat, stir in a squeeze of lemon juice and the rose water, and set aside to cool completely.

Take one phyllo sheet and cut it in half to give you two sheets. Work with one square at a time, keeping the rest covered with a clean, slightly damp towel to prevent drying out.

Place a chopstick or thin skewer along the edge of one square and roll the pastry around it—firmly but gently—leaving about 2 cm unrolled at the end. Scrunch the rolled pastry inward along the chopstick to create a pleated effect, then carefully slide it off.

Bring the ends together to form a ring. The unrolled 2 cm will naturally fold into the middle, creating a pocket where the filling will go later. Place each ring on a ghee-greased baking tray.

As you assemble the pastries, use a glass or small bowl as a spacer to gently support the rings and stop them from unfolding on the tray. This step is for assembly only—the glass doesn't go into the oven. Once all the rings are shaped, nestle them closely together on the tray to help hold their shape during baking.

Brush the shaped rings generously with the melted ghee, making sure to press gently on the centre pockets to help them stay down. Bake in a preheated oven at 180°C (350°F) for around 20 minutes, or until golden, crisp, and lightly puffed. 

As soon as they come out of the oven, drizzle them with the cooled sugar syrup while they’re still hot. Let them rest and soak up the syrup as they cool.

In a small bowl, combine the ground pistachios, sugar, rose water, and 1–2 tablespoons of the sugar syrup. Mix until well combined. The mixture should be moist enough to spoon but not runny. Adjust the syrup quantity as needed.

Once the pastries are completely cool and have absorbed the syrup, fill each ring’s centre with a spoonful of the pistachio mixture. Garnish with a light sprinkle of extra pistachios, if desired.

These pastries are best enjoyed the same day, but can be stored in an airtight container for up to 2 days. Serve as part of your Eid sweets or at any special gathering—they're guaranteed to impress.

A FEW THINGS YOU’LL WANT TO KNOW

Can I prep these in advance?
Yes! You can make them up to two days ahead, filling and all, so they're ready to go. Just store them in an airtight container. If you prefer, you can also make the rings ahead and fill them on the day.

Do I need to use pistachios?
No—you can easily swap in ground walnuts or almonds. Just adjust the sweetness to suit the nut.

How do I stop them from opening up?
They tend to relax on the tray while you’re shaping the rest, so keep them close together and use a glass to gently hold their shape until baking.

Is the syrup poured hot or cold?
Always drizzle cooled syrup over hot pastry—this keeps them crispy but still beautifully soaked.

Can I freeze them?
Yes! Freeze them unbaked. Shape the rings, brush them with ghee, then pop them in the freezer. When you're ready, bake them straight from the freezer, drizzle with attir and fill as usual.