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 set aside to cool.
Prepare the filling by mixing the coarsely chopped pistachios with the rose water and icing sugar in a bowl. Stir until the nuts are evenly coated. Then, 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 sheet with a little butter.
Pull the kunafa strands out along the sheet and repeat with the rest of the dough. Lightly brush each piece with butter.
Spread the pistachio filling along the length of each piece. Then roll the dough around the filling to create rolls.
Brush the rolls with the remaining butter and bake in the preheated oven until golden brown, about 15-20 minutes.
When the rolls are done, remove them from the oven and let the butter drain. Then dip the rolls in the prepared syrup and let them soak 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 set.
Remove the rolls from 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.