| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Lebanese |
Cookie |
24 |
Servings |
INGREDIENTS
| 1 |
lb |
Filo dough (keep dough wrapped in damp towel once you cut it) |
| 2 |
lb |
Butter (lightly salted) |
| 1 1/2 |
c |
Walnuts; ground fine |
| 1 |
|
Bottle orange flower water (should be available at specialty shops; or at a grocery store with a very good ethnic section) |
| 3 1/2 |
c |
Sugar (or more to taste) |
| 1 3/4 |
c |
Water |
| 2 |
|
Lemons; juice of |
INSTRUCTIONS
From: v313mdm8@ubvmsd.cc.buffalo.edu (ROCHELLE NEWMAN)
Date: Sun, 18 Jul 1993 01:57:00 GMT
Mix nuts with 1/2 c. sugar, or more to taste. Add 1 1/2 Tblsp. orange
flower water.
Make syrup ahead of time. Mix 3 c. sugar and water to boil; boil 1/2 hr.
Add lemon juice, and 1 1/2 Tblsp. orangeflower water.
Melt butter. Line 13x9 pan with butter. Separate dough in half; cut to
fit pan. Keep left-over pieces of dough to fill in spaces.
Separate sheets of dough and put 2 sheets together. Add 2 sheets at a time
to pan and then butter well. Add 2 more sheets and butter again. You can
fill in layers with pieces. Continue until half the dough is used.
Add layer of nuts, and then repeat procedure as you did for the bottom
half. Butter top layer and cut into diamonds with sharp knife.
Pour remaining butter over top. Bake at 350 degrees for 1 hour or until
golden brown.
Let cool slightly, and add some of the syrup. Then cool completely. Use
remainder of syrup to "freshen them up" when you serve or eat them.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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