12 sheets filo pastry
100 grams butter, melted
15 pieces rose flavoured Turkish Delight
Preheat the oven to 180°C.
Cut each piece of Turkish Delight into 4 pieces, tossing them through the icing sugar they came in, to prevent them clumping together.
Using one piece of filo at a time, (keep the rest under a slightly damp tea-towel to prevent it from drying out) brush with melted butter. Lay 5 pieces of diced Turkish Delight along the edge of the long side of the pastry, leaving a 6 cm border at each end. Roll it up into a cylinder, and brush with melted butter. Gently but firmly twist the ends of the filo to form a bonbon. Don’t twist the pastry before buttering or the ends will snap off. Place on a lined baking tray. Repeat with the remaining filo pastry and Turkish Delight to give you 12 bonbons. Bake for 10-12 minutes until golden and crisp. Transfer to a wire rack to cool.
To serve: Stack the bonbons on a plate and dust with icing sugar.