Spiced nut pastries

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By Christine Manfield

Published 1999

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The astonishing array of syrupy, sweet pastries you see in Middle Eastern and Greek shops are made luscious with butter and fragrant with spices and rose- or blossom water. For this recipe, I have taken the flavours and textures of the well-known baklava but have given it a different form. The rosewater syrup must be chilled when brushed over the pastries — if it is not, the pastries will become soggy. Although the pastries keep for a few days, be sure to eat them as soon as possible to mak