These pastries are extremely easy to make and delightfully light. They feature in medieval manuscripts as lauzinaj which were fried and sprinkled with syrup, rose water and chopped pistachios.
Cut the sheets of fila into four rectangles and pile together so they do not dry out. Brush the centre of each rectangle with melted butter.
Prepare a filling of ground almonds mixed with sugar and orange blossom water.
Put 1 heaped teaspoon filling at one end of each rectangle. Roll up into a cigar shape an