Ladies’ Arms

To make the sugar syrup, combine the sugar and water in a saucepan over medium heat and bring to the boil. Simmer gently for around 20 minutes or until the syrup has thickened.

Stir in the lemon juice and rosewater then remove from the heat. Set aside to cool. (This makes about 500 ml of syrup. You only need 100 ml, plus extra for drizzling, for this recipe.)

In a bowl, combine the ricotta, sugar and rosewater.

Remove the filo pastry from the packet and cut the roll in half. Unroll both bundles and stack them on top of each other. Cover the pastry with a damp tea towel to stop it from drying out.

On a clean work surface, place three layers of pastry in a vertical strip and two layers in a horizontal strip, to form a crucifix shape. Spoon one heaped tablespoon of the ricotta mixture onto the intersection of the pastry.

Fold the horizontal ends in to enclose the sides, then, starting at the shortest end near the filling, bring the vertical strip over the ricotta and roll away from you to form a thick cylinder shape.

Repeat with the remaining pastry and ricotta mixture.

Pour 100 ml of the sugar syrup into a baking dish (you will need this after the pastries are cooked).

Heat the oil in a deep-fryer, or in a medium-sized saucepan over high heat, until it reaches 175°C or until a cube of bread dropped into the oil turns brown in 20 seconds.

Carefully fry the ladies' arms in batches for 1 minute or until crisp and golden. Drain on paper towel.

Transfer immediately to the baking dish and roll in the syrup until completely coated.

Transfer to a serving platter and sprinkle with pistachios, and dried rose petals, if desired. Drizzle a little extra sugar syrup over the top. Eat immediately.