Prep 30 mins
Cook 10 mins
This is a traditional sweet pastry made especially at Eid times in the Gulf region.
- 1 cup cashews, ground
- 1 cup walnuts, ground
- 1⁄2 cup caster sugar
- 1 1⁄2 teaspoons ground cardamom
- 10 sheets phyllo pastry
- water (for sealing)
- ghee (for frying) or oil (for frying)
- Mix the nut filling ingredients together and add cardamom to taste.
- Unroll the filo pastry and cut into pieces about 15cm by 20cm.
- Cover with a damp cloth.
- Take a strip of pastry with the narrow side nearest to you.
- Spread 2 tsp of the nut mixture over the pastry keeping about 1 cm each side clear to prevent them from bursting out.
- Moisten the sides of the strip with water and roll up firmly brushing the underneath piece at the end with water to seal it.
- Repeat using all the ingredients.
- Heat the oil to about 190 C and deep fry the pastries for about 2-3 minutes.
- When golden brown remove from heat and drain on paper towels.
- Store in a sealed container and serve when desired.
I was going to post this recipe as I made it from The Complete Middle East Cookbook by Tess Mallos but I used pistachios and blanched almonds as those were the nuts I had on hand and ground whole cardamom pods as I have seen CW do and out of ease. They were fried in vegetable oil with butter mixed in for flavour. CW wrapped some of them with extra sheets of phyllo and they looked better (she had made them before). They were all eaten by our FIL's diwaniya (men's gathering) so they must have been good. I may make them again with the called for nuts.