-
1
Make the syrup by bringing the honey and water to the boil in a pan and simmering it for half a minute.
-
2
Then let it cool.
-
3
Mix the ground almonds with the sugar, cinnamon, and orange blossom water.
-
4
Open the package of fillo only when you are ready to make the pastries (see page 9).
-
5
Keep them in a pile so that they do not dry out.
-
6
Lightly brush the top one with melted butter.
-
7
Put a line of about 2 to 2 1/2 tablespoons of the almond mixture at one of the short ends of the rectangle, into a line about 3/4 inch from the short and long edges.
-
8
Roll up loosely into a fat cigar shape.
-
9
Turn the ends in about one-third of the way along to trap the filling, then continue to roll with the ends opened out.
-
10
Continue with the remaining sheets of fillo.
-
11
Place the pastries on a baking sheet, brush them with melted butter, and bake them in an oven preheated to 300F for 30 minutes, or until lightly golden and crisp.
-
12
Turn each pastry, while still warm, very quickly in the syrup and arrange on a dish.
-
13
Serve cold with the remaining syrup poured all over.
-
14
Instead of the honey syrup, make a sugar syrup by simmering 1 cup water with 2 cups sugar and 1 tablespoon lemon juice for about 5 to 8 minutes, until it is thick enough to coat the back of a spoon, adding 1 tablespoon orange blossom water toward the end.
-
15
Instead of rolling the pastries in syrup, sprinkle them with confectioners sugar.
-
16
These keep very well for days in an airtight cookie tin.
-
17
For the dainty little brides fingers, cut sheets of fillo into narrow stripsthey can measure from 3 1/2 to 4 1/2 inches wide and be about 12 inches long.
-
18
You can use larger sheets cut into 3 or 4 strips.
-
19
Use 1 heaped tablespoon of the filling for each roll.
-
20
It makes about 28.
