A very simple pastry with Eastern Mediterranean roots.
Sweet Almond Phyllo Strips
Category
Tarts, Pastries And Puddings
Ingredients
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1-3/4 cups Mandelin Blanched Almond Flour
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1/2 cup ground pistachios
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1/4 cup sugar
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1 tablespoon rose water
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1/2 teaspoon ground cinnamon
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12 sheets phyllo pastry
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1/2 cup butter, melted
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Confectioners' sugar, to decorate
Directions
Preheat oven to 325°. In a bowl, combine the almond flour, ground pistachios, sugar, rose water and ground cinnamon for the filling.
Cut each sheet of phyllo pastry into four rectangles. Work with one rectangle at a time, covering the rest with a damp dishtowel to prevent them from drying out.
Brush one of the rectangles of phyllo pastry with a little melted butter and place a heaping teaspoon of the nut filling in the center.
Fold in the sides and roll into a cigar shape. Continue making “cigars” until all the filling has been used. Place the strips on a greased baking sheet. Bake for 30 minutes, until lightly golden.
Cool, dust with confectioners' sugar, and serve. Makes up to 48.
Recipe Note
Mediterranean: Food from the Sun, Jacqueline Clark and Joanna Farrow