Denise says:

These are irresistible tasty treats to have with a cup of coffee or part of a dessert buffet. They are made with filo pastry that is packed with a hazelnut and pistachio nut pate. I have chosen to make them approximately 9 cm / 2.5 inches long – although so long as they are all similar size they will then all cook at the same time.

Moroccan and Tunisian Jews make these filo pastry sweetmeats at festivals and family celebrations. The aromatic blend of almond, orange flavoured water and lemon is delightful – you will find orange water in large supermarkets in the baking section or in specialist grocery shops.

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Will freez
Parev
Makes: 80

Ingredients:

200g/2 cups coarsely chopped pistachio nuts
200g/ 2 cups whole hazelnuts – roasted
180g / 3/4 cup granulated sugar
Zest of 1 lemon
2 tablespoons orange flower water
1 egg
5 sheets filo pastry 50cm x 24cm / 20 x 9.5 inches
180g / 1 cup unsalted butter/margarine – melted

To decorate: Icing sugar

Method

1) Pre-heat the oven to 200C/ 400F / Gas mark 6.
2) Line 2 baking sheets with baking parchment paper.
3) Mix the hazelnuts, pistachio nuts, lemon zest, egg, sugar and orange flower water in the food processor into a thick paste.
4) Cut each filo pastry sheet into 16 rectangles and keep the pastry covered with a damp cloth or cling film.
5) Remove one rectangle of pastry. Brush with the melted butter; spread a heaped tablespoon of nut mixture along the short end.
6) Fold the long sides in, slightly over the filling and roll up from the filled end. Place on the baking sheet with the seam underneath. Brush with melted butter.
7) Repeat with the remaining pastry and filling and keep the spare pastry covered as you go, as it does dry out quickly.
8) Bake for 15- 20 minutes or until crisp and golden.
9) Transfer to a wire rack to cool.

To Serve the stylish way: Stack up high and dust with icing sugar.