Prep 30 mins
Cook 0 mins
A super sweet pastry, lighter than baklava.
- 2⁄3 cup sugar
- 1 1⁄4 cups water
- 1 tablespoon lemon juice
- 1 tablespoon orange flower water
- 1 1⁄2 cups blanched almonds, lightly toasted and ground
- 1 1⁄2 teaspoons finely grated orange peel
- 1 1⁄2 teaspoons ground cinnamon
- 4 ounces phyllo pastry
- 2 tablespoons olive oil, for brushing
- lightly toasted sesame seeds, for sprinkling
- Put the water and 1/2 cup of the sugar in a saucepan over medium heat, stirring until dissolved.
- Add the lemon juice and boil until syrupy.
- Remove from the heat and add the orange-flower water.
- Leave to cool.
- Preheat the oven to 350°F
- Blend the ground almonds, orange peel, and cinnamon,and the remaining sugar. Blend together these ingredients.
- Have the phyllo ready, stacked under a damp cloth.
- Brush one sheet of phyllo with olive oil. Cut the oiled sheet into 3 lengthwise strips. Place a small spoonful of filling at the bottom of each strip.
- Fold the sides of the phyllo strips over the filling, then roll the pastry up along the length. Brush inside the end of the pastry with oil and seal it to the roll. Brush with oil and put on a baking sheet.
- Repeat with the remaining pastry and filling. Bake the pastries for 15-20 minutes, until crisp and golden. It will be very flaky.
- Lower the pastries a few at a time into the hot syrup, letting them soak in the syrup for about 3 minutes.
- Remove to a plate and sprinkle generously with sesame seeds. Leave until cold before serving.