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Preparation info
  • Makes

    Twenty-Four Pieces

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This Middle Eastern pastry made of crisp filo, filled with crushed nuts and drenched in fragrant syrup, is famously doted on in Greece and Turkey, and is as much a favourite of the Sephardic Jews as it is of Arab communities.

Ingredients

  • 175 g/6 oz/¾ cup butter, melted
  • 400

Method

  1. Preheat the oven to 160°C/325°F/Gas 3. Brush the base of a shallow 30 x 20cm/12 x 8in loose-bottomed or Swiss roll tin (jelly roll pan) with a little of the melted butter.
  2. Using the tin as a guide, cut the sheets of filo pastry with a sharp knife so th