|8 ounces||Filo dough; 1/2 package;thaw|
|½ cup||Unsalted butter; melted|
|1 pinch||Saffron; soaked in:|
|½ cup||Almonds; pulverized with:|
|½ tablespoon||Ground cardamom; to 1 1/2 T|
"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, ⅓ c sugar, and cardamom).
2. Preheat the oven to 375'F. Grease 1 or 2 baking sheets.
3. Cut the defrosted filo strips 2½ 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
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