Samboosak Hilwah (triangles W/sweet Almond Fi Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Filo dough, 1/2 package;thaw
1/2 cup: Unsalted butter, melted
FILLING
1 pinch: Saffron, soaked in:
2 tbsp: Rosewater,
1/2 cup: Almonds, pulverized with:
1/3 cup: Sugar,
1/2 tbsp: Ground cardamom, to 1 1/2 T
GLAZE
1: Egg, beaten
Sugar,
Directions:
"This is a sweet version of the meaty triangles popular in the Gulf
States during the holy month of Ramadan."
1. Combine the filling ingredients (saffron, rosewater, almonds, 1/3 c
sugar, and cardamom).
2. Preheat the oven to 375F. Grease 1 or 2 baking sheets.
3. 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.
4. 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.
5. 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.
Source: "The Arabian Delights Cookbook" by Anne Marie Weiss-Armush
Source from luhu.jp
States during the holy month of Ramadan."
1. Combine the filling ingredients (saffron, rosewater, almonds, 1/3 c
sugar, and cardamom).
2. Preheat the oven to 375F. Grease 1 or 2 baking sheets.
3. 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.
4. 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.
5. 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.
Source: "The Arabian Delights Cookbook" by Anne Marie Weiss-Armush
Source from luhu.jp