Stack 10 sheets phyllo on a flat surface, keeping remainder covered with a dry, then a damp tea towel. Brush top sheet of stack with butter, lift sheet and replace on stack buttered side down. Brush top with butter, lift top two sheets and turn over on stack. Repeat until all 10 sheets are buttered, lifting an extra sheet each time. Top and bottom of finished stack should remain unbuttered. With kitchen scissors cut buttered stack of phyllo into approximately 10 cm (4 inches) squares. Stack and cover. Prepare remainder of phyllo. Depending on size of phyllo sheets, you may have fewer than 10 left at the end. Halve sheets if necessary to give 10 layers. Beat egg whites until stiff and beat sugar in gradually. Fold in nuts and rose water. Butter top of phyllo square and place a tablespoonful of nut mixture in the centre. Gently squeeze into a lily shape, with four corners of square as petals and filling in centre. Place in a buttered 25 x 33 cm (10 x 13 inch) baking dish. Repeat with remaining ingredients, placing finished pastries close together in dish. Bake in moderate oven for 30 minutes, reduce to slow and cook for further 15 minutes. Meanwhile dissolve sugar in water over heat, add lemon juice and orange water and bring to the boil. Boil for 15 minutes, stir in rose water and cool. Spoon cool thick syrup over hot pastries. Leave until cool and sprinkle pistachio nuts in centres of pastries if desired. Note: If you are not used to working with phyllo pastry, then it is advisable to fill and shape the first lot of buttered squares before going onto the nest lot. The butter firms fairly quickly and it could be difficult to shape the pastries if the buttered sheets are left for a time. * From: The Complete Middle East Cookbook by Tess Mallos. * ISBN: 1 86302 069 1. * Typed for you by Karen Mintzias Posted to MM-Recipes Digest V4 #213 by Lea Faulkner
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (76g)|
|Recipe Makes: 40|
|Calories from Fat: 265 (76%)|
|Amt Per Serving||% DV|
|Total Fat 29.5g||39 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 55mg||17 %|
|Sodium 73.8mg||3 %|
|Potassium 123.3mg||3 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 17.1g|
|Protein 4.8g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 348
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!