Name: Cashew Crescents (Koul Weshkor (kool-wa-shkoorr))
Yield: About 3 dozen
Cuisine: Lebanese
Ingredients: 24 (12 × 17-inch) sheets fillo dough (room temperature); Fillo dough, found in most grocery stores or specialty markets (my favorite brand is Apollo), and mazaher (orange blossom water), found at specialty markets or online.; 2 tablespoons finely ground unsalted pistachios; 1 cup melted clarified butter (unsalted butter will do); 1 cup cooled syrup; 3 tablespoons granulated sugar; 2 cups finely ground raw cashews (about ½ pound); 4 teaspoons mazaher

Preparation info

About
3 dozen

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

The literal translation of the Arabic name for this type of baklava is “Eat and give thanks.” These crescent-shaped pastries are filled with ground cashews, and as they bake, the crispy, crunchy layers fan apart. The cashew filling is like creamy butter, and the taste is sensational. Offer them as a dessert or snack.

Ingredients

Specialty Ingredients

Fillo dough, found in most grocery stores or specialty markets (my favorite brand is Apollo), and mazaher (orange blossom water), found at specialty markets or online.

Asia
Lebanon
Snack
Dessert
Mediterranean
Vegetarian

Method

Prepare Ahead

These can be made days in advance and stored in an airtight container at room temperature. Refrigerate for longer periods. Serve at room temperature.

Photos

‌

Ingredients

Specialty Ingredients

Method

Prepare Ahead

Photos

Part of