Kul’wa’shkur

Kul’wa’shkur

Almond pastry (‘eat and praise’)

By
From
The Complete Middle Eastern Cookbook
Makes
40
Photographer
Alan Benson

Ingredients

Quantity Ingredient
185g Samneh, melted
or 185g unsalted butter, melted
500g fillo pastry
65g pistachio nuts, chopped, (optional)

Almond filling

Quantity Ingredient
300g almonds, coarsely ground
230g caster sugar
1 egg white
1 1/2 teaspoons orange flower water
2 drops almond essence

Syrup

Quantity Ingredient
440g sugar
2 teaspoons lemon juice
2 teaspoons rosewater

Method

  1. Preheat the oven to 180°C.
  2. Brush a 25 × 33 cm baking dish with the samneh or melted butter. Place a sheet of fillo pastry in the dish. Brush the fillo with butter and top with another sheet. Butter the sheet and repeat until half the fillo sheets are used.
  3. To make the almond filling, combine the almonds and sugar in a bowl. Beat the egg white in a separate bowl until stiff, then fold in the nuts, orange flower water and almond essence.
  4. Spread the nut filling over the pastry in the baking dish.
  5. Place a sheet of fillo on top, butter it, then repeat until all the remaining fillo sheets are used.
  6. Brush the top sheet with butter. Using a sharp knife, cut through the pastry layers in diamond shapes (see the diagram). Sprinkle the top lightly with cold water.
  7. Bake on the middle shelf of the oven for 30 minutes.
  8. Raise the shelf one notch above the centre and bake the pastry for a further 30 minutes.
  9. Meanwhile, make the syrup. Dissolve the sugar in 375 ml cold water in a heavy-based saucepan over medium heat, stirring occasionally. Add the lemon juice and bring to the boil. Allow to boil over medium heat, without stirring, for 15 minutes, or until the syrup is thick when tested on a cold saucer. Stir in the rosewater and leave until cool. The syrup should be the consistency of thin honey when cool.
  10. Pour the cooled syrup over the hot pastry and leave until cold. Sprinkle with chopped pistachios if desired.
  11. Cut through the pastry again and lift out the pieces with a spatula. Store in a sealed container at room temperature.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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