Yield: 84 pastries
|3 ounces||Walnuts, shelled; finely|
|;chopped (about 3/4 c)|
|½ pounds||Butter; cut into bits and|
|14||Filo pastry sheets; each|
|;about 16 x 12 inches,|
|;thoroughly defrosted if|
|1 tablespoon||Lemon juice, fresh|
|½ teaspoon||Rose water; bottled|
Stir the chopped walnuts and the 2 tablespoons of sugar together in a small bowl and set aside.
Preheat the oven to 400 degrees (F). with a pastry brush, coat 2 baking sheets with 2 tablespoons of the butter.
Assemble each "cigar" in the following fashion: Brush one sheet of filo evenly with a teaspoon of the butter. Fold the sheet in half crosswise to make a two layered rectangle about 12 inches long and 8 inches wide. Brush the top with about « teaspoon of the butter. Make a 1 inch wide fold on the closed side of the pastry and brush the fold lightly with butter. Sprinkle a teaspoon or so of the walnut mixture in an even row along its length and roll the filo into a tight cylinder about 1 inch in diameter.
Assemble the remaining sheets of filo in similar fashion. Gently transfer the rolls to the baking sheet and brush the tops lightly with the remaining butter. Bake in the top third of the even for 20 minutes, or until the rolls are crisp and a delicate golden brown.
then slide them carefully onto a large serving platter.
Meanwhile, make the syrup. In a small, heavy saucepan, bring the sugar, water and lemon juice to a boil over high heat, stirring until the sugar dissolves. Cook briskly, undisturbed, until the syrup reaches a temperature of 220 on a candy thermometer or a small bit dripped into ice water immediately forms a coarse thread. Add the rose water and pour the syrup into a heatproof bowl or pitcher and let it cool to lukewarm.
To serve, cut the rolls into 2 inch lengths and arrange them attractively on a serving plate. Moisten the warm pastry with a little syrup and serve the rest separately in a small pitcher.
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Source: Time Life Series: Middle Eastern Cooking, "circa 69" MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 04-28-95