| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Arab | Desserts, Saudi arabi, Holiday | 1 | Servings |
INGREDIENTS
| 8 | oz | Filo dough; 1/2 package;thaw |
| 1/2 | c | Unsalted butter; melted |
| 1 | pn | Saffron; soaked in: |
| 2 | tb | Rosewater |
| 1/2 | c | Almonds; pulverized with: |
| 1/3 | c | Sugar |
| 1/2 | tb | Ground cardamom; to 1 1/2 T |
| 1 | Egg; beaten | |
| Sugar |
INSTRUCTIONS
FILLING GLAZE "This is a sweet version of the meaty triangles popular in the Gulf States during the holy month of Ramadan." 1. Combine the filling ingredients (saffron, rosewater, almonds, 1/3 c sugar, and cardamom). 2. Preheat the oven to 375'F. Grease 1 or 2 baking sheets. 3. Cut the defrosted filo strips 2 1/2 to 3 inches wide, stacking and covering with a slightly dampened towel to prevent drying. Lay 3 to 4 strips on your work surface and brush lightly with melted butter. Layer a second strip on top of each. 4. Place a tablespoon of the filling toward the bottom right-hand corner of each strip. Fold that corner diagonally over to the top left-hand corner, forming a triangle. As you fold, be certain that the side of the strip lines up perfectly with the folded portion. Then fold straight up. Continue as if folding a flag, alternately folding the bottom corners in a diagonal pattern and up. Place on the baking sheet. Repeat with remaining dough. 5. Brush the tops of the pastries lightly with a bit of egg and sprinkle with sugar. Bake for 15-20 minutes, until golden brown. 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. Source: "The Arabian Delights Cookbook" by Anne Marie Weiss-Armush Posted to MM-Recipes Digest V3 #347 From: Linda Place <placel@worldnet.att.net> Date: Thu, 19 Dec 1996 04:25:29 +0000
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