nuts, raisins and shredded coconut pastry

How To Make nuts, raisins and shredded coconut pastry

• 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.
• Step 2
  Set aside. Mix the ingredients of the filling - you can add more cinnamon, raisin, coconut or add other nuts, according to taste.
• Step 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.
• Step 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.
• Step 5
  Continue folding until the end of the strip, cut away any excess. Place the triangles on a greased baking tray or baking sheet.
• Step 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.
• Step 7
  Serve with coffee and other Ramadan sweets, such as Qatayef, Fritters or, as here, Knafa fingers.
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