1 package mini sambosa pastry leaves.
For the filling:
1 cup of finely chopped pistachios.
1/2 cup sugar.
1/2 teaspoon ground cardamom.
2 to 4 tablespoons rose water.
1/8 teaspoon blossom water.
Pinch of saffron threads (crushed).
Mix 2 tablespoon of flour with water to make sticky Paste.
1)Mix all the filling ingredients.
2)Place the pastry in your hand, take the left edge and fold it to the right side, next fold it to the left side to get a cone shape.
3)Fill cone with half a teaspoon of filling, seal the cone by repeating the same moves (left and right) close the edge with the sealing dough.
4)Bake at 350 F until golden brown.