This sweet dish is just perfect. It does not take too long to make and tastes and looks wonderful. If you like Lebanese sweets then this one is definitely for you! The orange essence brings out a different taste to this sweet and really compliments all the nuts and coconut filling. You can use walnuts instead of almonds to bring out a nuttier taste!
Makes 15-20 Rolls Depending on the size of each roll.
Ingredients for the Filling
3oz Pistachio Nuts
3oz Blanched Almonds
2tbsp Desiccated Coconut
2tbsp Golden Syrup
1 Capful Orange Essence
Melted Butter for Brushing the Sheets
For the Syrup
3oz Caster Sugar
3oz Rose Water
1 Capful Orange Essence
In a food processor blend the pistachio and almonds until finely chopped. Reserve ½ tablespoon of the nuts and take the rest of the nuts into a bowl and add all the rest of the ingredients for the filling apart from the pastry and butter. Take the reserved nuts into the food processor and chop until powder like, add 1tsp of the coconut once the nuts are blended. This will be used for decoration at the end. If you have never used filo pastry before, it is a very delicate pastry and dries out very quickly if left uncovered. I always cover the pastry in a damp cloth to prevent it from drying out. Take 2 sheets of pasty and cut in half from the longest area. Take the one half and butter each sheet and placing them on top of each other. So you will have 2 half sheets on top of each other. Make sure the other cut half is in the damp cloth to prevent it from drying out. Now place a spoonful of the nut mixture onto the base of the pastry leaving a little space to roll. Spread the mixture along the base like a sausage shape and start to roll tightly until the top. Brush some butter on top to seal the edges. Slice the roll into small bite size rolls. Place each one onto a greased baking tray and coat with butter. Alternatively, if you want to make mini spring roll shapes, then simply cut out the pastry into desired size and fold in the sides and roll like a spring roll. This will give you a different look as shown in the picture below. Repeat this until you have used all the mixture. Bake in a preheated oven at 180 until they are lovely and golden in colour.
Meanwhile, take all the ingredients for the syrup and place it into a pan, boil until the liquid has reduced but still should be pourable. Once the rolls are cooked, take them out and pour the syrup onto them and decorate with nuts and coconut. Let the rolls cool before presenting. Delicious!