A Sephardic variation of the Arab sanbusak bil loz. The dough is made with sweet red wine, which gives the pastries an unusual colour and flavour. Like the Arab version, these pastries are stuffed with a mixture of ground almonds and sugar, perfumed with rose and orange blossom water.
Sift the flour into a bowl. Add sugar and work in butter or margarine. Add wine gradually, working it in quickly, and only enough for the dough to have the consistency of wet sand. Allow to rest for 15 minutes. Mix the filling ingredients together in a bowl.
Roll the dough out thinly and prepare the pastries as in the recipe for sanbusak, but only 5 cm (2 inches) wide, putting a