For desserts, fruits are preferred to creams and ice creams. Tunisiais well known for the quality and sweetness of its fruits. Also traditional pastrymade of almonds, nuts anddates is traditionally prepared. In Tunisia, desserts are always enjoyed after a large meal. Not to mention that there is always a good selection of items from which to choose. Whether it is delicious Tunisian pastries, fresh fruits, or spiced coffees, desserts are something every Tunisian with a sweet tooth can enjoy!

Ingredients

  • 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 120 gm 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 boiluntil 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 usingand remaining Sugar, then knead together the ingredients.

Directions:

  • Put the water and 1/2 cup of the Sugar in a saucepan and heat gently, stirring until dissolved.
  • Add the lemon juice and boiluntil 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 usingand 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 15-20minutes until crisp and golden.
  • Lower the pastries a few at a time into the hot syrup, leave forabout 3 minutes so the syrup enetrates the pastries.
  • The remove to a plate and sprinkle generously with sesame seeds.

Leave until cold before serving.

Tagged: Stuart