Method

• 1.
  Preheat oven to 190°C.
• 2.
  Cut the Turkish delight into small cubes and place in a bowl with the icing sugar from the box, the almond meal, walnuts, half the rosewater, the lemon juice and half the caster sugar. Stir to combine, then set aside.
• 3.
  Place the remaining caster sugar and 1 cup water in a saucepan over medium heat, stirring to dissolve the sugar. Decrease heat to low and simmer for 5 minutes. Stir in the remaining rosewater and set aside to cool.
• 4.
  Place 1 sheet of filo on a workbench and brush with butter. Repeat with 2 more sheets. Place a third of the filling along a long end of the buttered pastry, then roll up, twisting the ends to enclose. Brush the top with butter. Repeat with remaining filo and filling to make 3 rolls.
• 5.
  Place on a greased baking tray and bake for 30 minutes. Brush with a little syrup and set aside to cool.
• 6.
  Once cool, slice diagonally and drizzle with the extra syrup. Garnish with the rose petals and serve with Turkish coffee.