Knead all the dough ingredients in a stand mixer for about 10 minutes until a smooth dough is obtained. Let it rise until doubled in size.

Divide the dough into 4 equal parts. Roll out each piece into a ¼ inch (½ cm) rectangle. Spread halva and pistachio in even layers (you can also freeze the dough prior to adding the spreads in order to make it easier to work with). Sprinkle the raspberry chips and roll the dough up. Cut each roll into 6 pieces. Arrange the pieces in the pan and let them rise for an hour at room temperature until they significantly increase in size.

Bake in a preheated oven to 340°F (170°C) for 30 minutes or until the rolls are golden.

In a small saucepan, bring the water and sugar to a boil, then simmer for 4-5 minutes. Drizzle some syrup right after they are done baking.