How to Make Egyptian Rose Leaves - A Step-by-Step Guide

Egyptian Rose Leaves are a delectable Middle Eastern treat perfect for those with a sweet tooth. These delightful pastries are filled with a fragrant rose water and almond mixture, then baked to golden perfection. The combination of the delicate rose flavor and nutty almonds creates a truly exquisite dessert that is sure to satisfy any craving for something sweet and indulgent.

Originating from Egypt, these rose leaves have a rich history and have been enjoyed for centuries. They are ...

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Ingredients

  • ⅓ cup shortening
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon rosewater
  • 2 cups all-purpose flour
  • ¼ teaspoon salt

Information

  • Servings: 36
  • Yield: 2 to 3 dozen

  • Mix shortening, sugar, eggs and rose fluid until fluffy. Stir flour and salt together, then mix in butter mixture. Dough will be soft. Chill several hours or overnight.
  • Preheat oven to 350 degrees F (175 degrees C) Light grease or line baking sheets with parchment paper.
  • Using 1/3 of dough at time (keep rest of dough refrigerated) roll into balls about 3/4 inch in diameter. Place on cookie sheets. Flatten with hand until approximately half of their original thickness. Imagine the flattened cookie to be a clock. Make 2 slits, each 1/2 inch long, in cookie at 10:00 and at 2:00. Pinch bottom to form "base" of petal. Sprinkle with red or pink decorator's sugar.
  • Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned on bottom. Do not brown tops of cookies!
  • Nutrition

    68 cal.

    • Total Fat: 2g
    • Saturated Fat: 1g
    • Cholesterol: 10mg
    • Sodium: 20mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 0g
    • Total Sugars: 6g
    • Protein: 1g
    • Calcium: 3mg
    • Iron: 0mg
    • Potassium: 11mg