Cashew Crescents

Koul Weshkor (kool-wa-shkoorr)


Preparation info

  • About

    3 dozen

    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

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.


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.


    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.