CRISP ALMOND AND SESAME PASTRIES.- (Samsa-) Tunisia
2/3 cup sugar
1 1/4 cup water
1 tablespoon lemon juice
orange-flower water
1 1/2 cups blanched almonds, lightly toasted and ground
1 1/2 teaspoon finely grated orange zest
1 1/2 teaspoon ground cinnamon, if liked
about 4 oz filo pastry
olive oil, for brushing
lightly toasted sesame seeds for sprinkling
Put the water and 1/2 cup of the sugar in a saucepan and heat
gently, stirring until dissolved. Add the lemon juice and boil
until syrupy. Remove from the heat and add the orange-flower water.
Leave to cool. Preheat the oven to 350 degrees. In a mixing bowl,
stir together the ground almonds, orange zest, cinnamon if using
and remaining sugar, then knead together the ingredients.
Brush one sheet of filo with olive oil, keep the other sheets
covered with a damp cloth. Cut the oiled sheet into 3 lengthwise
strips. Place a small spoonful of filling at the bottom of each
strip.
Fold the sides over the filling then roll the pastry up along the
length. Brush inside the end of the pastry with oil and seal it
to the roll. Brush with oil and put on a baking sheet. Repeat with
the remaining pastry and filling. Bake the pastries for 15-20
minutes until crisp and golden.
Lower the pastries a few at a time into the hot syrup, leave for
about 3 minutes so the syrup penetrates the pastries. The remove
to a plate and sprinkle generously with sesame seeds. Leave until
cold before serving.
serves about 24