Nuts, Raisins and Shredded Coconut Pastry

Jane Kaylie

By
@Recipesnfoodcom

Nuts, Raisins and Shredded Coconut Pastry


Featured Pinch Tips Video

Rating:

Serves:

8

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

1/2 c
walnuts, roughly chopped
1/2 c
roasted almonds, roughly chopped
1/2 c
sultanas and raisins
1/2 c
shredded coconut
2 Tbsp
orange blossom water/ rose water
1 Tbsp
cinnamon
1 Tbsp
sugar
sugar syrup
2 c
sugar syrup
2 c
water
1 Tbsp
lemon juice
1 Tbsp
rose or orange blossom water
ready made phyllo pastry (found at any greek or middle eastern shop)
½ cup vegetable oil, mix with a couple tablespoons of melted butter

Directions Step-By-Step

1
Place the sugar, water and lemon in a saucepan and simmer for about 20 minutes. Add the rose or orange blossom water at the end.
2
Set aside. Mix the ingredients of the filling - you can add more cinnamon, raisin, coconut or add other nuts, according to taste.
3
Cut the phyllo pastry into three finger wide strips. Keep them covered with a towel so they don't dry out. Brush with the oil and butter mixture onto each strip before you add the filling.
4
Put a spoonful of filling in one of the strips. Fold the strip over the filling, folding towards the opposite corner as you go.
5
Continue folding until the end of the strip, cut away any excess. Place the triangles on a greased baking tray or baking sheet.
6
Put in the oven at 250 C until crisp and golden brown. Allow to cool before dipping in the warm syrup. They should be dipped in syrup just before eating.Place in cupcake liners.
7
Serve with coffee and other Ramadan sweets, such as Qatayef, Fritters or, as here, Knafa fingers.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Nuts
Regional Style: American
Dietary Needs: Low Sodium
Other Tags: Quick & Easy, Healthy