Samboosak hilwah (triangles w/sweet almond fi
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Samboosak hilwah (triangles w/sweet almond fi
  Holiday    Almonds  
Last updated 6/12/2012 1:21:23 AM. Recipe ID 53559. Report a problem with this recipe.
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      Title: Samboosak hilwah (triangles w/sweet almond fi
 Categories: Desserts, Saudi arabi, Holiday
      Yield: 1 Servings
 
      8 oz Filo dough; 1/2 package;thaw
    1/2 c  Unsalted butter; melted

MMMMM--------------------------FILLING-------------------------------
      1 pn Saffron; soaked in:
      2 tb Rosewater
    1/2 c  Almonds; pulverized with:
    1/3 c  Sugar
    1/2 tb Ground cardamom; to 1 1/2 T

MMMMM---------------------------GLAZE--------------------------------
      1    Egg; beaten
           Sugar
 
  "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 375'F. 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.
  




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Recipe ID 53559 (Apr 03, 2005)

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