Samboosak hilwah (triangles w/sweet almond fi

Yield: 1 Servings

Ingredients:

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

Instructions:

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. Source: "The Arabian Delights Cookbook" by Anne Marie Weiss-Armush