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home > recipes > appetizers > crisp almond and sesame pastries
Like all arab pastries, these from Tunisa are very sweet and only one or two can be eaten at a time. with coffee, rather than after a meal.. Fortunately they do keep well when stored in an airtight container. CRISP ALMOND AND SESAME PASTRIES.- (Samsa-) Tunisia makes about 24 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 lighly toasted sesame seeds for spinkling. 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 degs. 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. Lei Gui Bronx,NY USA

Crisp Almond and Sesame Pastries


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keyword: crisp
keyword: almond
keyword: sesame
keyword: pastries
ethnicity: african
recipes for appetizers
recipes by LeiG
Email Address:
(posted July 3, 1998)


Like all arab pastries, these from Tunisa are very
sweet and only one or two can be eaten at a time. with coffee, rather than after a meal.. Fortunately they do keep well when stored in an airtight container.

CRISP ALMOND AND SESAME PASTRIES.- (Samsa-) Tunisia
makes about 24

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
lighly toasted sesame seeds for spinkling.

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 degs. 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.

Lei Gui
Bronx,NY
USA


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from Van Nuys, Ca., United States wrote:3  3

i love this food, i have tasted it before because i m from syria
5 starsSeptember 9, 2002


 
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