Description Edit

This recipe is for 4 servings.

Ingredients Edit

• 8 oz filo dough, ½ package,thaw
• ½ cup unsalted butter, melted

Filling Edit

• 1 pinch saffron, soaked in 2 tbsp rose water
• ½ cup almonds, pulverized with ⅓ cup sugar
• ½ to 1½ tbsp ground cardamom

Glaze Edit

• 1 egg, beaten
• sugar

Directions Edit

1. Combine the filling ingredients (saffron, rosewater, almonds, ⅓ cup sugar, and cardamom).
2. Preheat the oven to 375°F.
3. Grease 1 or 2 baking sheets.
4. Cut the defrosted filo strips 2½ to 3 inches wide, stacking and covering with a slightly dampened towel to prevent drying.
5. Lay 3 to 4 strips on your work surface and brush lightly with melted butter.
6. Layer a second strip on top of each.
7. Place a tablespoon of the filling toward the bottom right-hand corner of each strip.
8. Fold that corner diagonally over to the top left-hand corner, forming a triangle.
9. As you fold, be certain that the side of the strip lines up perfectly with the folded portion.
10. Then fold straight up.
11. Continue as if folding a flag, alternately folding the bottom corners in a diagonal pattern and up.
12. Place on the baking sheet.
13. Repeat with remaining dough.
14. Brush the tops of the pastries lightly with a bit of egg and sprinkle with sugar.
15. Bake for 15 – 20 minutes, until golden brown.

Variations Edit

• 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.