Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Pastry | not in our table | 0 |
| Toasted Sesame Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2/3 cup sugar
- 1 1/4 cup water
- 1 tablespoon lemon juice
- orange-flower water
- 1 1/2 cups blanched almonds, lightly toasted and ground
- 1 1/2 teaspoon finely grated orange zest
- 1 1/2 teaspoon ground cinnamon, if liked
- about 4 oz filo pastry
- olive oil, for brushing
- lightly toasted sesame seeds for sprinkling
Directions
Put the water and 1/2 cup of the sugar in a saucepan and heat gently, stirring until dissolved. Add the lemon juice and boiluntil syrupy.
Remove from the heat and add the orange-flower water.Leave to cool.
Preheat the oven to 350 degrees. In a mixing bowl,stir together the ground almonds, orange zest, cinnamon if usingand remaining sugar, then knead together the ingredients.
Brush one sheet of filo with olive oil, keep the other sheetscovered with a damp cloth. Cut the oiled sheet into 3 lengthwisestrips. Place a small spoonful of filling at the bottom of eachstrip.
Fold the sides over the filling then roll the pastry up along thelength. Brush inside the end of the pastry with oil and seal itto the roll. Brush with oil and put on a baking sheet. Repeat with the remaining pastry and filling. Bake the pastries for 15-20minutes until crisp and golden.
Lower the pastries a few at a time into the hot syrup, leave forabout 3 minutes so the syrup enetrates the pastries. The removeto a plate and sprinkle generously with sesame seeds. Leave until cold before serving.
Category:Tunisian Recipes
Category:Tunisian Desserts