PERSIAN PASTRIES
Steps:
- In a bowl combine the walnuts, sugar and cardamom. Butter a 9 by 9 by 1 3/4-inch baking dish. Cover phyllo with a very lightly dampened towel and keep covered at all times when it is not being used. Cut phyllo into 8 by 11-inch sheets. Place 1 sheet at a time on a work surface and lightly brush with butter. Place 2 tablespoons of the spiced sugar-nut mixture lengthwise down the center of each leaf of phyllo. Fold each sheet over several times lengthwise to form a 1-inch wide strip, enclosing the filling. Roll up each strip to make a coil and place flat (coil side up) in the prepared dish against the side to prevent it from uncoiling. Repeat the whole procedure with the rest of the phyllo sheets. Brush with butter and bake in a preheated 350 degrees F oven for 40 minutes.
- Combine all of the ingredients, except nuts, and bring to a boil. Simmer for 30 minutes, cool for 10 minutes, then strain. Pour over pastries once they have come out of the oven and let soak for 1 hour. Sprinkle with walnuts or pistachios.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
Samad Siddiqui
[email protected]Overall, I really enjoyed these Persian pastries. They're a delicious and unique treat that I would definitely recommend.
Ati Rajpoot
[email protected]I had some trouble getting the pastries to puff up properly. I think I might have over-mixed the dough.
Shahzaib Niazi
[email protected]These pastries are a bit too sweet for my taste, but they're still very good.
Matovu Moses
[email protected]I'm not a big fan of nuts, but I really enjoyed the pistachios in these pastries. They added a nice crunch and flavor.
Antonia Fimbres
[email protected]These pastries are the perfect combination of sweet and savory. I love the contrast between the crispy pastry and the creamy filling.
Ansar prince
[email protected]I love the way these pastries look. They're so delicate and elegant.
Sipho Sethu
[email protected]I'm not sure what I did wrong, but my pastries didn't turn out as flaky as I would have liked.
Bilal Offical 100
[email protected]These pastries are a bit time-consuming to make, but they're definitely worth the effort.
Bearofkratos
[email protected]I've made these pastries several times now and they're always a hit. They're so easy to make and they always turn out perfect.
aleha ghulamhussain
[email protected]These pastries are beautiful and delicious. They're perfect for a special occasion.
Salma hossain Jannat
[email protected]I'm so glad I found this recipe. These pastries are now my go-to dessert for special occasions.
Ghouri Ghouri
[email protected]I made these pastries for a party and they were a huge hit! Everyone loved them.
Themba Dunywa
[email protected]I had some trouble getting the pastries to puff up properly. I think I might have over-mixed the dough.
Kevin Youngblood
[email protected]The pastries were a little too sweet for my taste, but they were still very good.
Kame
[email protected]I'm not a big fan of pistachios, but I really enjoyed them in these pastries. They added a nice crunch and flavor.
Miss Tatame
[email protected]These pastries were so easy to make. I was able to whip them up in no time.
Nikki Z
[email protected]I love the delicate flavor of the rosewater in these pastries. It's such a nice touch.
Katelyn McMenomy
[email protected]I've never had Persian pastries before, but these were a great introduction. They're so delicious and unique.
iqbal liaquat
[email protected]These Persian pastries are amazing! The combination of flavors and textures is perfect.