A very simple pastry with Eastern Mediterranean roots.
Sweet Almond Phyllo Strips
Tarts, Pastries And Puddings
1-3/4 cups Mandelin Blanched Almond Flour
1/2 cup ground pistachios
1/4 cup sugar
1 tablespoon rose water
1/2 teaspoon ground cinnamon
12 sheets phyllo pastry
1/2 cup butter, melted
Confectioners' sugar, to decorate
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.
Mediterranean: Food from the Sun, Jacqueline Clark and Joanna Farrow