Rosewater Bohsalino with White Chocolate Ganache


Made from ground pistachios and topped with a creamy white chocolate glaze, this Lebanese dessert from Oleana’s Pastry Chef de Cuisine Sophie Gees is both delicate and delicious. The rosewater and crushed rose petals give the treat a subtle floral flavor, and the presentation is a beautiful and unique addition to any holiday dessert table.


Yields: 32 pieces


  • 1 1/2 cups shelled raw pistachios
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon rosewater
  • 1 - 2 teaspoons water
  • 8 ounces white chocolate
  • 1 tablespoon butter
  • 1/2 cup heavy cream
  • 2 tablespoons crushed rose petals


  1. Lightly spray an 8-inch square baking dish with nonstick cooking spray and line with plastic wrap.
  2. Coarsely grind the pistachios in a food processor, then add the sugar, salt, and rosewater. Keep processing until pistachios are in small bits and mixture builds up on the side of the food processor. Transfer to a bowl. Wet your hands, and massage the mixture until you have released enough oil from the nuts to bind the mixture into a chunky paste (if mix still seems a bit dry, add 1 – 2 teaspoons of water).
  3. Press the paste into the prepared pan in an even layer, and pack the paste as firmly as possible (using a spatula or the bottom of a measuring cup helps). Cover and refrigerate for at least 30 minutes, or up to one week.
  4. To make the ganache, put the white chocolate and butter in a bowl. Heat the cream until just simmering, and pour over bowl of white chocolate. Allow to sit for a minute, then stir with a rubber spatula until smooth. Chill the ganache until it starts to firm up but is still pourable, about 30 minutes.
  5. Pour over the chilled pistachio layer. Sprinkle crushed rose petals over ganache. Refrigerate until firm, about 4 hours.
  6. Lift the plastic wrap to remove the bar from the baking dish. Slice bar 4 by 4 to make 16 squares, then slice each square on the diagonal for 32 triangles. Serve cold.

You may also be interested in