Kunafa roll with pistachio filling (Mabruma)

Prepare the syrup by combining water, rose water, sugar and lemon juice in a saucepan. Bring to a boil and simmer for 4 minutes. Then leave to cool to one side.
Prepare the filling by mixing the coarsely chopped pistachios with rose water and icing sugar in a bowl. Stir until the nuts are evenly coated. Next, toast the mixture in a dry frying pan for a few minutes until the nuts are lightly toasted. Then let the filling cool.
Preheat the oven to 220°C. Grease a large baking tray with a little butter.
Pull out the kunafa threads along the sheet and repeat with the rest of the dough. Brush each piece lightly with butter.
Spread the pistachio filling along the length of each piece. Then roll the dough around the filling to create rolls.
Grease the rolls with the rest of the butter and bake in a preheated oven until they are golden brown, about 15-20 minutes.
When the rolls are done, take them out of the oven and let the butter drain. Then dip the rolls into the prepared syrup and let them absorb for a few minutes.
Remove the rolls from the syrup and let the excess syrup drain. Place the rolls in the freezer for about an hour to harden.
Take the rolls out of the freezer and cut them into smaller pieces. Serve cold and enjoy!

Note that you can use other types of nuts and margarine of your choice.