| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Moroccan | Moroccan | 1 | Servings |
INGREDIENTS
| 1 | lb | Blanched almonds |
| 1 | ts | Ground cinnamon |
| 1 | c | Sugar |
| 2 | tb | Orange blossom water* |
| 2 | tb | Melted butter |
| 1 | lb | Fillo sheets; each 12×17 inches |
| 1 | c | Vegetable oil |
| 1 | c | Honey; warmed |
| 2 | tb | Sesame seeds; toasted |
INSTRUCTIONS
Prepare the Almond Filling: In a food processor, chop the almonds to a coarse consistency, then add the cinnamon, sugar, orange blossom water (can be found in Middle Eastern stores), and melted butter and process to combine the filling. To Shape the Triangles: Take several fillo sheets and divide them in half lengthwise and crosswise so that you have sheets that are 6 inches wide by 8- 1/2 inches long. Fold them lengthwise so that you have fillo strips 3 inches wide. This is the size that will be filled and folded into triangles. Take 1 heaping teaspoon of the filling and put it on the lower left hand side of the fillo. Fold it over to the right to make a triangle. Then fold it over to the left and to the right again until you have folded the entire sheet into a triangle. Seal the packages with beaten egg or a light mixture of flour and water. Heat the vegetable oil in a skillet over moderate/low heat and brown the pastries for about 2 minutes. Plunge them into the honey and leave them for 10 minutes, turning them over once. Remove and sprinkle with sesame seeds. Set aside to cool and dry. Makes 20 triangles. Recipe by: Copeland Marks Posted to recipelu-digest by SatinsBack <SatinsBack@aol.com> on Mar 7, 1998
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