Mmmmmm. Little sweet middle eastern pastries. Perfect with black coffee.


Steven Thomas


  • 800 g filo pastry
  • 1 3/4 cups 350 g melted butter or margarine
  • 6 cups 750 g nuts (almonds or walnuts or pecans), chopped
  • 2.5 cups 500 g sugar
  • 2 tablespoons rose water
  • 1 teaspoon lemon juice


  • Layer pastry sheets with butter or margarine between each sheet.
  • Spread nuts over half filo and fold filo over to form a kind of sandwich or just spread nuts over the top
  • Bake 180º C for 25 min, then 150º C for 25 min.
  • Boil sugar, rose water and lemon juice for 15 minutes until syrup
  • Pour over pastry

Leave a Reply

Recipe Rating