Rose Water Phyllo Tart Recipe – Easy Indian Fusion Dessert

Last Updated on 2 months by Neha Deshmukh

Rose Water Phyllo Tart Recipe – Easy Indian Fusion Dessert

Hey everyone! If you’re looking for a dessert that’s a little bit different, a little bit fancy, and totally delicious, you’ve come to the right place. I stumbled upon this Rose Water Phyllo Tart a few years ago while experimenting with fusion desserts, and it quickly became a family favorite. It’s the perfect balance of crispy, sweet, and floral – a real showstopper that’s surprisingly easy to make. Let’s get baking!

Why You’ll Love This Recipe

This tart is a beautiful blend of Middle Eastern and Indian flavors. The flaky phyllo pastry provides a wonderful textural contrast to the creamy custard, and the rose water adds a delicate fragrance that’s just heavenly. It’s a guaranteed crowd-pleaser, and honestly, it feels a lot more complicated to make than it actually is. Plus, it’s a fantastic way to impress your friends and family with something a little unique!

Ingredients

Here’s what you’ll need to create this delightful tart:

• 500gm phyllo pastry
• 240gm butter
• 1 cup milk (240ml)
• 2 eggs
• 1 cup sugar (for custard)
• 1 tbsp vanilla extract
• 1 cup sugar (for syrup)
• 1 cup water
• 1 tbsp lime juice
• 1 tsp rose water
• Pistachios or rose petals, for garnish

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Phyllo Pastry: Understanding its Delicate Nature

Phyllo (also spelled filo) pastry is super thin sheets of dough. It dries out quickly, so keep it covered with a damp cloth while you’re working. Don’t worry if it tears a little – it’s almost impossible to work with perfectly!

Butter: The Importance of Clarified Butter (Optional)

I usually use regular melted butter, but clarified butter (ghee) will give you an even crispier result. It has a higher smoke point and less water content. If you’re feeling fancy, definitely give it a try!

Rose Water: Regional Variations and Quality

Rose water can vary quite a bit in flavor. I prefer a good quality rose water – the kind you can find in Indian grocery stores is usually excellent. A little goes a long way, so start with 1 tsp and add more to taste.

Pistachios & Rose Petals: Traditional Garnishes

These aren’t just for looks! Pistachios add a lovely crunch, and rose petals enhance the floral aroma. Feel free to get creative with your garnishes – a sprinkle of cardamom powder also works beautifully.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 200°C (392°F). Generously grease a 9×13 inch baking pan with butter.
2. Now, carefully unroll your phyllo pastry. Crinkle two sheets and place them in the pan, folding the sides upwards. Repeat this process until you’ve filled the pan, layering the phyllo sheets tightly.
3. Pop the phyllo sheets into the oven and bake for 10 minutes. Then, remove them and brush evenly with melted butter. Bake for another 10 minutes, until lightly golden.
4. While the phyllo is baking, let’s make the custard. In a bowl, whisk together the eggs, milk, 1 cup of sugar, and vanilla extract until well combined.
5. Pour the custard over the baked phyllo and return the pan to the oven. Bake for 30-40 minutes, or until the custard is set and the phyllo is beautifully crisp.
6. While the tart is baking, prepare the sugar syrup. In a saucepan, combine 1 cup of sugar, 1 cup of water, lime juice, and rose water. Bring to a boil and simmer until the syrup has thickened slightly – about 5-7 minutes.
7. Once the tart is out of the oven, immediately pour the hot sugar syrup evenly over it. Let it soak for at least 30 minutes before garnishing.
8. Finally, garnish with chopped pistachios or delicate rose petals. Serve warm and enjoy!

Expert Tips

Want to take your tart to the next level? Here are a few pro tips:

Achieving the Perfect Phyllo Crispness

Don’t skimp on the butter! Each layer needs a good brushing to ensure maximum flakiness.

Preventing a Soggy Bottom

Make sure your oven is fully preheated, and bake the phyllo sheets for the full time. This helps create a barrier against the custard.

Mastering the Sugar Syrup Consistency

The syrup should be thick enough to coat the back of a spoon, but not so thick that it crystallizes. Keep a close eye on it while it’s simmering.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

Vegan Phyllo Tart Adaptation

Substitute the butter with vegan butter and the milk with plant-based milk (almond or soy work well). You can also use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of the eggs in the custard.

Gluten-Free Phyllo Tart (Alternative Pastry Options)

Finding gluten-free phyllo can be tricky. You could try using gluten-free puff pastry sheets instead, though the texture will be slightly different.

Spice Level Adjustment (Cardamom Infusion)

My friend, Priya, loves adding a pinch of cardamom powder to the custard for a warmer, more aromatic flavor. It’s delicious!

Festival Adaptations (Holi, Eid)

During Holi, I sometimes add a few strands of saffron to the syrup for a vibrant color. For Eid, a generous sprinkle of silver leaf (vark) makes it extra special.

Serving Suggestions

This tart is wonderful on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of masala chai is the perfect accompaniment!

Storage Instructions

Leftover tart can be stored in an airtight container at room temperature for up to 2 days. It’s best enjoyed warm, so you might want to reheat it slightly before serving.

FAQs

Got questions? I’ve got answers!

What is phyllo pastry and where can I find it?

Phyllo pastry is a very thin, flaky dough used in many Middle Eastern and Mediterranean pastries. You can usually find it in the frozen section of well-stocked supermarkets or at Middle Eastern/Greek grocery stores.

Can I make the sugar syrup ahead of time?

Yes, you can! Just store it in an airtight container in the refrigerator. You may need to warm it up slightly before pouring it over the tart.

How do I prevent the phyllo from drying out while working with it?

Keep the phyllo sheets covered with a damp (not wet!) cloth at all times. This will prevent them from drying out and becoming brittle.

What is the best way to reheat leftover tart?

You can reheat leftover tart in the oven at 150°C (300°F) for about 10-15 minutes, or until warmed through.

Can I substitute almond extract for vanilla extract?

Absolutely! Almond extract will add a slightly different, but equally delicious, flavor. Use the same amount as the vanilla extract.

Enjoy making this Rose Water Phyllo Tart! I hope it brings a little sweetness and joy to your kitchen. Let me know how it turns out in the comments below!