INGREDIENTS

INSTRUCTIONS

"This is a sweet version of the meaty triangles popular in the Gulf
States during the holy month of Ramadan."  Combine the filling
ingredients (saffron, rosewater, almonds, 1/3 c  sugar, and cardamom).
Preheat the oven to 375'F. Grease 1 or 2 baking  sheets. 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. 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. 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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“Famous last words: I’ll get right with God later”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1160
Calories From Fat: 854
Total Fat: 97g
Cholesterol: 430mg
Sodium: 84.7mg
Potassium: 130.1mg
Carbohydrates: 71.2g
Fiber: <1g
Sugar: 68.9g
Protein: 7.6g