Thursday, 11 July 2013

Nuts, Raisins and Shredded Coconut Pastry

This sweet and very easy to make pastry is filled with raisins, chopped nuts, and shredded coconuts, a mixture laced with orange blossom or rose water. The folded triangles are then baked to a crispy gold in the oven and then dipped in sugar syrup. They are crisp, crunchy and the perfect accompaniment to the essential post-iftaar cup of Arabic coffee.



1/2 cup walnuts, roughly chopped
1/2 cup roasted almonds, roughly chopped
1/2  cup sultanas and raisins
1/2 cup shredded coconut
2 tbsp orange blossom water/ rose water
1 tbsp cinnamon
1 tbsp sugar

Sugar Syrup 
2 cups sugar
2 cups water
1 tbspoon lemon juice
1 tablespoon rose or orange blossom water

Ready-made phyllo pastry (found at any Greek or Middle Eastern shop)
1/2 cup vegetable oil, mix with a couple tablespoons of melted butter

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. Set aside. 

Mix the ingredients of the filling - you can add more cinnamon, raisin, coconut or add other nuts, according to taste.

 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.

 Put a spoonful of filling in one of the strips.

 Fold the strip over the filling, folding towards the opposite corner as you go.

 Continue folding until the end of the strip, cut away any excess.
Place the triangles on a greased baking tray or baking sheet. 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. 

Serve with coffee and other Ramadan sweets, such as QatayefFritters or, as here, Knafa fingers

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