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Add a photoNuts, Raisins and Shredded Coconut Pastry
Ingredients
- ½ cup walnuts, roughly chopped
- ½ cup roasted almonds, roughly chopped
- ½ cup sultanas and raisins
- ½ 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 Tb spoon lemon juice
- 1 tablespoon 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
- 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 Qatayef, Fritters or, as here, Knafa fingers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 8 servings | |
| Calories 378 | |
| Calories from Fat 156 | 41% |
| Total Fat 17.84g | 22% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 65mg | 2% |
| Total Carbs 56.74g | 15% |
| Dietary Fiber 1.4g | 5% |
| Sugars 54.56g | 36% |
| Protein 1.2g | 2% |
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