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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Tina a special friend who lives in Morocco sent this recipe and pictured it for me. This is a recipe from Morocco, little phyllo pastry triangles (or rolls) filled with almond paste and dipped into a syrup flavored with Orange Flower Water . Read more ... while you prepare this recipe, your home will be perfumed with the scent of honey, almonds and orange flowers. Sure, this recipe is for Middle Eastern and North African food lovers Ingredients:
1 pounds blanched almonds |
1 teaspoon ground cinnamon |
1cup sugar |
2 tablespoon orange blossom water |
2 tablespoon melted butter |
1 pounds fillo sheets; each 12x17 inches |
1 cup vegetable oil |
1 cup honey; warmed |
2 tablespoon |
sesame seeds; toasted |
Directions:
1. 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.
2. 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.
3. 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.
4. Heat the vegetable oil in a skillet over moderate/low heat and brown the pastries for about 2 minutes.
5. 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.
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