Delicious mini pastries made with phyllo pastry flavoured with
sweet spices
Yield: Makes 24
Total time
Keywords: Cold Vegetarian Nuts Biscuits
Tunisia Nth Africa North African Teatime Filo
Ingredients
175g/6oz Sugar
300ml/10fl.oz. Water
1 tbsp Lemon Juice
275g/10oz Ground Almonds
2 teasp finely grated Orange Zest
1 teasp ground Cinnamon
½ teasp Ground Allspice
4 Sheets Phyllo Pastry
Olive Oil, for brushing
1 tbsp toasted Sesame Seeds
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4.
2. Place the ground almonds, orange zest, cinnamon, allspice and 50g/2oz of the
sugar in a large mixing bowl and mix together using your hands.
3. Brush one sheet of the pastry with olive oil, keeping the remaining pastry
covered with a damp cloth so it doesn’t dry out. Cut the oiled sheet into half
widthways then into 3 strips lengthways. You should end up with strips which are
about 10cm/4-inches wide by 20cm/8-inches long.
4. Place a spoonful of the almond filling at the bottom of each strip, fold the
sides over the filling then roll the pastry up along its length. Brush the end
of the pastry with a little oil and seal then brush the roll with oil and place
on a baking sheet. Repeat with the remaining pastry and filling.
5. Bake the pastries for 15-20 minutes until crisp and golden.
6. Meanwhile, place the water and 100g/4oz of the sugar in a saucepan and heat
gently, stirring, until dissolved.
7. Add the lemon juice, bring to the boil and continue to boil rapidly for a few
minutes or until syrupy. Remove from the heat and allow to cool a little.
8. Once the pastries are cooked, remove from the oven then using tongs, dip the
them into the hot syrup and leave for about 3 minutes so the syrup soaks into
the pastries. Only do few at a time.
9. Remove the pastries from the syrup, transfer to a plate and sprinkle
generously with sesame seeds. Allow to cool before serving.
End of instructions
Additional information
Main Ingredients
Phyllo Pastry
Ground Almonds
Ground Cinnamon
Orange Rind
Sesame Seeds
Tips, Options and
Substitutions
As phyllo pastry dries out quickly and becomes very brittle,
try to work as quickly as possible and keep the pastry
covered with a damp tea towel until you are ready to use it
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