Eid Al-Fitr Rose Water and Pistachio Dessert Lasagna

Name: Eid Al-Fitr Rose Water and Pistachio Dessert Lasagna
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: ½ pound (227 g) phyllo dough sheets, thawed if frozen, separated gently; ½ cup (113 g) unsalted butter, melted, melted; 16 oz (454 g) mascarpone cheese, room temperature, at room temperature; ½ cup (120 ml) plain Greek yogurt; 2 tablespoons (30 ml) food-grade rose water; ¾ cup (90 g) powdered sugar, sifted; 1¼ cups (155 g) roasted, unsalted shelled pistachios, chopped into medium pieces; ¾ cup (255 g) honey; ½ cup (120 ml) water; 1 tablespoon (15 ml) food-grade rose water; 4 whole green cardamom pods, lightly crushed, lightly crushed; ¼ cup (31 g) roasted, unsalted shelled pistachios, finely chopped, finely chopped, for garnish

From the MyKitchenBank Kitchen

A celebratory layered dessert that honors Eid Al-Fitr traditions with crispy phyllo sheets, creamy mascarpone filling infused with rose water, and a shower of roasted pistachios. Finished with a delicate honey-rose syrup that soaks into the layers, creating a sophisticated balance of floral sweetness and nutty richness.

Prep: 30 min
Cook: 35 min
Wait: 30 min
Total: 1 hr 35 min
Makes: 1 lasagna (12 servings)

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Steps

Before you start

Preheat oven to 350°F (175°C)
Remove phyllo sheets from the refrigerator and let them sit at room temperature for 15 minutes before unwrapping—they are delicate when cold and tear easily
Have all ingredients measured and ready; phyllo dries out quickly once unwrapped
Make the honey-rose syrup while the lasagna bakes

1
Prepare the PanOven 350°F / 175°C
- Preheat the oven to 350°F (175°C).
- Brush the bottom and sides of a 9×13-inch (23×33 cm) baking pan lightly with melted butter.
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Tip: Use a 9×13-inch pan so the layers are even and the lasagna bakes through in the stated time.
2
Layer Phyllo Base
- Lay one phyllo sheet flat in the prepared pan, pressing it gently into the corners.
- Brush lightly with melted butter.
- Repeat with 3 more sheets, brushing each with butter and letting corners overlap the pan slightly.
- You now have the first 4-sheet base layer.
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Ready when: Base layer is in place and edges are set
Tip: Keep unused phyllo sheets covered with a damp paper towel to prevent them from drying out—even a minute of exposure causes them to crack.
3
Make the Filling
- In a medium bowl, whisk together the room-temperature mascarpone, Greek yogurt, 2 tablespoons of rose water, and sifted powdered sugar until smooth and creamy.
- Do not overmix.
- Fold in the medium-chopped pistachios gently until just combined.
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Ready when: Filling is smooth and creamy with pistachios distributed throughout
Tip: Room-temperature mascarpone blends smoothly without lumps; cold mascarpone is difficult to mix evenly.
4
Spread First Filling Layer
- Spread half of the mascarpone-pistachio filling evenly over the phyllo base, using an offset spatula or the back of a spoon.
- Leave a ½-inch border on all sides.
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Ready when: Filling is evenly spread in a ½-inch-thick layer
Tip: Leaving a border prevents filling from seeping out between the phyllo sheets during baking.
5
Layer Phyllo Middle
- Lay 4 more phyllo sheets over the filling, brushing each with melted butter.
- Press gently to seal them to the filling layer.
- The middle phyllo layer should be smooth but not tightly compressed.
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Ready when: Second phyllo layer is in place and all sheets are brushed with butter
Tip: Gentle pressing ensures crispy layers; too much pressure compacts the phyllo and prevents crispness.
6
Spread Second Filling Layer
- Spread the remaining half of the mascarpone-pistachio filling evenly over the second phyllo layer, again leaving a ½-inch border on all sides.
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Ready when: Remaining filling is evenly spread in a ½-inch-thick layer
7
Top Phyllo Layer
- Lay the remaining phyllo sheets (you should have about 4–5 left) over the filling, one at a time, brushing each with melted butter.
- Press gently to adhere them.
- Brush the final top sheet generously with butter.
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Ready when: All phyllo layers are in place, final sheet is generously buttered
Tip: The top layer receives extra butter to ensure golden, crispy texture.
8
Score and BakeOven 350°F / 175°C
- Using a sharp knife, score the top phyllo layer into 12 equal portions (4 rows × 3 columns works well for a 9×13-inch pan).
- Do not cut all the way through—just score the top 2–3 sheets so pieces separate cleanly after baking.
- Place the pan in the preheated 350°F (175°C) oven for 30–35 minutes until the top is deep golden brown and crispy.
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Ready when: Top is deep golden brown, phyllo sheets are crispy and sound hollow when tapped
Tip: Scoring before baking lets the syrup penetrate evenly and makes serving clean and easy.
9
Make Honey-Rose Syrup
- While the lasagna bakes, combine the honey, water, crushed cardamom pods, and 1 tablespoon of rose water in a small saucepan.
- Bring to a simmer over medium heat, stirring occasionally.
- Let it simmer gently for 5 minutes until the flavors blend and the syrup is warm through.
- Remove from heat and discard the cardamom pods.
- Taste and add a touch more rose water if desired.
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Ready when: Syrup is warm and aromatic, cardamom flavor is infused
Tip: Prepare this while the lasagna bakes so the syrup is ready to pour immediately after the pan comes out of the oven, while the phyllo is still warm.
10
Soak with Syrup and Cool
- Remove the lasagna from the oven.
- Immediately pour the warm honey-rose syrup slowly and evenly over the hot phyllo, allowing it to soak into the scored lines and layers.
- Work carefully so the syrup spreads across the entire surface.
- Let the lasagna cool at room temperature for at least 30 minutes before serving.
- The phyllo will continue to crisp as it cools, and the syrup will be absorbed into the layers.
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Ready when: Lasagna is warm to the touch and syrup has soaked into the layers
Tip: Pouring the syrup while the lasagna is hot ensures maximum absorption; serving cold gives less flavorful, drier pieces.
11
Garnish and Serve
- Once cooled, cut the lasagna along the scored lines.
- Transfer pieces to a serving platter and garnish each piece with finely chopped pistachios.
- Arrange them with care so the layers are visible, showcasing the creamy filling and crispy phyllo.
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Ready when: Pieces are cut cleanly and garnished
Tip: Cut with a warm, dry knife and wipe between cuts for clean edges and beautiful presentation.

Good to know

Tips

Phyllo sheets are fragile and tear easily, especially when cold. Keep them covered with a damp—not wet—paper towel to prevent drying while you work.
Rose water varies widely in strength and flavor. Start with the amounts given, taste the filling and syrup, and adjust to your preference; some brands are perfumy and overpowering, while others are delicate.
For the crispiest phyllo, serve the lasagna within a few hours of baking. Once cooled, the layers soften gradually as they absorb moisture from the filling and syrup, but they will still be delicious for 2 days.
This dessert is rich; small pieces (1/12th of the pan) serve as elegant portions. A little cardamom in the syrup is traditional and balances the sweetness beautifully.

Make ahead

Assemble the layered pan up to step 7 (before baking) up to 4 hours ahead; cover loosely with plastic wrap and refrigerate. Bake from cold, adding 5–8 minutes to the baking time. The filled lasagna (before baking) can also be frozen for up to 2 weeks; bake from frozen, adding 10–12 minutes to the baking time.

Storage & reheating

Store covered at room temperature for up to 2 days. The phyllo will gradually soften but remain tender. For longer storage, refrigerate in an airtight container for up to 4 days; reheat gently in a 275°F (135°C) oven for 8–10 minutes to restore some crispness. Do not freeze after baking; the phyllo becomes tough. Individual pieces may be wrapped in foil and frozen for up to 1 month; thaw at room temperature and gently warm if desired.

Substitutions

mascarpone cheese, room temperature → equal parts crème fraîche and cream cheese, blended smooth. Slightly less rich and floral, but works well; adjust powdered sugar to taste as cream cheese is tangier.
plain Greek yogurt → sour cream or labneh (strained yogurt). Sour cream adds tang; labneh (if available) is thicker and more traditional in Middle Eastern desserts.
roasted, unsalted shelled pistachios → equal amount of blanched or sliced almonds, or a mix of both. Almonds are milder and less aromatic; use a mix for complexity, or stay with all pistachios for authentic flavor.
food-grade rose water → orange blossom water (use 1 tablespoon instead of 2 tablespoons in the filling, and 1.5 teaspoons in the syrup). Orange blossom water is less perfumy and offers a citrus note; adjust to taste, as potency varies by brand.