Prep 20 mins
Cook 12 mins
You can make these fragrant almond pastries short and plump or long and skinny. They can be formed ahead of time, but the filling hardens as it cools, so they are best baked close to serving time. There is a second version that can be baked in advance. Allow time(overnight) to defrost the filo pastry and enjoy! A recipe from Vegetarian Cooking for Everyone by Deborah Madison.
- 226.79 g frozen phyllo pastry
- 473.18 ml blanced almonds
- 177.44 ml sugar
- 1.23 ml ground cardamom
- 29.58 ml orange flower water (if you can't get it, use water with a dab of orange concentrate)
- 59.16 ml butter, melted
- Put the frozen filo pastry in the refrigerator the night before you make the recipe, allowing it to thaw gradually.
- Preheat the oven to 400*F.
- Pulse the almonds in a food processor. You want to end up with a light powder. You could also chop them finely by hand or grind in a hand cranked grinder.
- Toss with the sugar, cardamom, and enough orange flower water to dampen the mixture slightly.
- Unroll the filo and cut it crosswise into strips 5-7" wide. Stack the strips in a pile and cover with a barely damp towel. Place a piece of pastry on the table, heap 2 tbls. almond mixtue at one end, then fold over the outer edges and roll it up. Brush the surface with butter. Bake on an ungreased cookie sheets until golden brown, about 12 minutes.
- 2nd version:.
- For a crunchier pastry that can be baked ahead of time, sprinkle 2 tbls. of the almond mixture over the entire surface of each filo strip. Fold in the long edges by 1/2" If the dough is brittle and won't bend without breaking, brush a little butter on it to make it pliable. Roll, then brush the surface with a little butter and bake for 8-10 minutes, until nicely browned.