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Pastries

Description[]

This recipe is for 4 serves.

Ingredients[]

Filling[]

  • 1 pinch saffron, soaked in 2 tbsp rose water
  • ½ cup almonds, pulverized with ⅓ cup sugar
  • ½ tbsp ground cardamom, to 1½ tbsp

Glaze[]

Directions[]

  1. Combine the filling ingredients (saffron, rosewater, almonds, ⅓ cup sugar, and cardamom).
  2. Preheat the oven to 375°F.
  3. Grease 1 or 2 baking sheets.
  4. Cut the defrosted filo strips 2½ to 3 inches wide, stacking and covering with a slightly dampened towel to prevent drying.
  5. Lay 3 to 4 strips on your work surface and brush lightly with melted butter.
  6. Layer a second strip on top of each.
  7. Place a tablespoon of the filling toward the bottom right-hand corner of each strip.
  8. Fold that corner diagonally over to the top left-hand corner, forming a triangle.
  9. As you fold, be certain that the side of the strip lines up perfectly with the folded portion.
  10. Then fold straight up.
  11. Continue as if folding a flag, alternately folding the bottom corners in a diagonal pattern and up.
  12. Place on the baking sheet.
  13. Repeat with remaining dough.
  14. Brush the tops of the pastries lightly with a bit of egg and sprinkle with sugar.
  15. Bake for 15–20 minutes, until golden brown.

Variations[]

  • Tunisia variation: substitute grated orange peel for the saffron and cardamom, and drizzle with sweet syrup after baking.
  • Lebanon variation: substitute walnuts for the almonds, cinnamon and nutmeg for the saffron and cardamom.
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