Oriental rose - a wonderful cake, crispy on the outside, juicy on the inside ❤️

Greetings my dears ❤️ Today's sweet is something really special. I am sure that lovers of this type of sweets will like it very much. Crispy on the outside, creamy and juicy on the inside, and the smell and taste of nuts is so intense. ❤️
A couple of things regarding the rolling pin on which you will roll the dough. This rolling pin of mine is a polyethylene rolling pin that you can buy in pastry shops. I love it very much because it is straight, it always has the same shape, unlike wood, which warps over time. The diameter of the rolling pin is 4 cm (diameter), which means that the diameter of the circle you get when you cut the roses is about 5 cm due to the rolled dough.
If this is confusing to you then take a tape measure and wrap it around the rolling pin, you should get 12 cm long after you roll out the tape measure.
So you can use any rolling pin of similar thickness.
If you don't have any rolling pin of that thickness, then fold the noodles into a roll without a rolling pin, cut it to 4 cm wide, unroll the strip and wrap each one around a smaller glass, for example a brandy glass 😊
This rose is crunchy when you first store it, the next day it is soft. So you just have to be patient for the soft version😊 If you like crispy like I do, then don't bake everything at once. I sometimes bake half of it, cover the rest with a plastic bag and bake it the next day :) It's really tasty in both versions, crispy and soft, but you should try it and judge which one is better for you.
If you don't use honey, you can put glucose syrup or make a little thick agda. The honey serves to bind the nuts together and make the bottom layer a crunchy solid base.
Ingredients
for the nut mixture
200 g of walnuts
100 g of almonds
100 g of pistachios
50 g of butter
50 g of honey
For the cream
200 g of mascarpone cheese
100 g of cooking cream
2 spoons of sugar (30 gr)
1 tablespoon thick (10 g)
a little vanilla
For agda / syrup
2 glasses of sugar (glass of 200 ml) (320 gr)
1.5 glasses of water (260 gr)
You still need 8 philo sheets for baklava, 50 g of butter and 50 ml of oil for coating the philo.
Bake at 150 C for 20-25 minutes or depending on your oven.
#cakes @arijevakuhinja