Preparation

When C.S. Lewis wrote of Edmund's betrayal over enchanted sweets, he probably never imagined those infamous cubes would inspire such delicious treachery in the kitchen. These baklava rolls capture the spell of the White Witch's offering—but unlike Edmund's fate, you'll want to share these with your siblings.

Preparation

1. Preheat your oven to 350°F (175°C). Brush a 9x13-inch baking dish with melted butter.
2. In a medium bowl, combine ground pistachios, 1/4 cup sugar, 1 tablespoon rosewater, and cardamom. Set aside.
3. Carefully unroll the phyllo dough and cover with a slightly damp towel to prevent drying. Take one sheet, brush lightly with melted butter, then layer another sheet on top and brush again.
4. Sprinkle about 2 tablespoons of the pistachio mixture along the bottom edge of the phyllo sheets, leaving a 1-inch border on each side.
5. Place 3-4 cubes of Turkish delight on top of the pistachio mixture, spacing them evenly.
6. Carefully roll the phyllo from the bottom up, tucking in the sides as you go, creating a tight cylinder. Place seam-side down in the prepared baking dish.
7. Repeat with remaining phyllo sheets, filling, and Turkish delight cubes, arranging rolls snugly in the dish.
8. Brush the tops generously with remaining melted butter. Using a sharp knife, score the rolls diagonally into 2-inch pieces (don't cut all the way through).
9. Bake for 35-40 minutes, until golden brown and crispy.
10. While baking, prepare the syrup: Combine water, 2 cups sugar, honey, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and stir in 1 teaspoon rosewater.
11. When rolls are done, immediately pour the cooled syrup over the hot pastry. Let stand for at least 2 hours to absorb the syrup.
12. Before serving, dust with powdered sugar and scatter dried rose petals over the top. The Turkish delight will have melted into pockets of rose-scented sweetness throughout the crispy layers.

Baker's Note: Unlike Edmund, you won't need a magical spell to make people crave these—just be sure your syrup is cool and your pastry is hot when combining them for the perfect texture.