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SANSATHICOS
(NUT FILLED TRIANGLES)
Source: "Cooking The
Sephardic Way" Yield: 80 pieces |
- 1 lb.
filo dough
- 1 1/2
lb. shelled nuts (walnuts, almonds,
hazelnuts, pine nuts, mixed as desired)
- 3/4 c.
sugar
- 3/4 c.
bread crumbs
- 1 Tbsp.
(level) cinnamon
- 1 c. oil
(approximately)
- Sesame
seeds (lightly toasted) to sprinkle
SYRUP:
- 2 c.
sugar
- 1 c.
water
- 1/2
lemon juice
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Grind nuts;
mix with sugar and crumbs. Set aside. Take
one sheet of filo and cut lengthwise to make
4 long narrow strips. Dab each piece very
lightly with oil (which is best done with a
pastry brush). Fold over top and bottom of
each piece about 1/2- inch. Place 1 level
tablespoon of the nut mixture on one corner
and fold over to form a triangle. Continue
folding over and over until the end of the
strip. Form several layered triangles. Place
triangles on lightly greased pan and bake at
325oF until light golden brown, 15-20
minutes. Watch baking carefully as they burn
easily. When baked, remove from pan and
allow to cool on paper toweling.
SYRUP: Cook syrup ingredients together until
a drop from a spoon threads slightly, (about
20 minutes). Do not overcook.
When triangles are cool, dip in warm syrup
for not more than one minute. Remove and
sprinkle with slightly roasted sesame seeds.
NOTE: This variation of baklava is also
ideal for buffet receptions as it is an
elegant finger delicacy. It freezes well if
carefully packaged in single layers. |
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Jewish Holidays --
Purim |
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Cooking Tips:
Lettuce and celery keep longer if you store
them in paper bags instead of cellophane. |
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