Samboosak Hilwah (Triangles With Sweet Almond Filling) Recipe
Servings: 1
Ingredients
- 8 ounce Filo dough, 1/2 package,thaw
- 1/2 c. Unsalted butter, melted
- 1 pch Saffron, soaked in:
- 2 Tbsp. Rosewater
- 1/2 c. Almonds, pulverized with:
- 1/3 c. Sugar
- 1/2 Tbsp. Grnd cardamom, to 1 1/2 Tablespoons
- 1 x Egg, beaten
- Â Â Sugar
Directions
- "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 possibly 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 Tbsp. of the filling toward the bottom right-hand corner of each strip. Fold which corner diagonally over to the top left-hand corner, forming a triangle. As you fold, be certain which 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 min, till golden.
- 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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