Ingredients
- 8 oz Filo dough, 1/2 package,thaw
- 1/2 cup Unsalted butter, melted
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Directions
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.
Category:Saudi Arabian Recipes
Category:Saudi Arabian Desserts