Apri­cot, co­conut and al­mond pas­tries

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD - Trans­lated by Han­nah Hochner.

Makes 40 to 50 pieces

1 pack­age (400 gr.) store-bought

phyllo dough

1 jar of apri­cot jam

1 cup roasted co­conut flakes

1 cup wal­nuts, chopped

½ cup roasted al­monds, chopped 1 tsp. cin­na­mon

½ cup pow­dered sugar

Cut the phyllo dough into four pieces and roll out each piece thinly on a floured workspace. Spread apri­cot jam gen­er­ously on dough.

Mix to­gether the co­conut, wal­nuts, al­monds and cin­na­mon and sprin­kle on top of jam. Roll up from side clos­est to you.

Place the rolls evenly spaced on greased bak­ing pa­per so that the open side is face-down. Bake for 15 to 20 min­utes in an oven that has been pre­heated to 200 º un­til golden brown.

While the rolls are still hot, sprin­kle with pow­dered sugar. Let cool a lit­tle and then cut into pieces that are 1.5- to 2-cm. thick. Let cool com­pletely and store in an air­tight con­tainer.

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