Ingredients:

• A pack of filo sheets
• 150 grams of melted butter

For the syrup:

• 1.5 cups of sugar
• 1 cup of water
• A few drops of rose water
• For pistachio frangipane:
• 120 grams of pistachios ground into powder
• 100 grams of sugar
• 100 grams of soft butter
• 1 egg yolk
• 40 grams of instant vanilla pudding

For semolina cream:

• 360 ml of milk (1.5 cups)
• 125 sweet cream
• 125 grams of buckwheat
• 30 grams of vanilla sugar

Instructions:

Syrup:

1. Bring the syrup ingredients to a boil, lower the flame and cook for another 5 minutes. Refrigerate well.

Frangipane:

1. Grind together in a food processor to a uniform cream and transfer to a piping bag.

Semolina cream:

1. Cook in a pot while mixing the cream ingredients, boil and simmer, transfer to a rectangular dish (20×15), refrigerate, and cut into cubes.

Shells:

1. Spread a sheet of phyllo with melted butter and fold in the middle in small folds, leaving wide margins on both sides of the folds.
2. Place a spoonful of frangipane at equal distances on top of a cube of semolina cream, folding the edges over.
3. With the help of your fingers, pinch so that you get shells and cut them, pinch the edges to strengthen the shape, and place them in the pan.
4. Bake for about 20 minutes at 180 degrees Turbo or until golden.
5. Pour cold syrup over the shells as soon as they are taken out of the oven, cool and serve.