Filo Rolls Filled with Nuts

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Filo Rolls Filled with Nuts
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
16
Ingredients
5 tablespoons
1 package
Yufka- or Filo dough (500 grams)
200 grams
2
275 grams
2 tablespoons
200 grams
almonds (chopped)
2 tablespoons
Fat (for the pan)
chopped Nuts (for garnish)

Preparation steps

1.

Melt butter melt. Separate the individual sheets of dough and drizzle with liquid butter and place each 2-3 leaves on each other. Cover with an unbuttered sheet of dough. Cut the stacked sheets of dough into rectangles approximately 10 x 16 cm (approximately 4 x 6 inches). Cover and set aside.

2.

Chop walnuts. Beat egg whites with 1 tablespoon lemon juice until stiff, slowly incorporate 100 grams (approximately 3 1/2 ounces) sugar. Fold in nuts and almonds. Stir in 1 tbsp rosewater. Put the nut mixture into a piping bag with a smaller and pipe filling into the center of each sheet stack in a bead 6 cm (approximately 2 inches) long and 10 cm (approximately 4 inches) wide. Roll the stacks and juxtapose in a greased pan.

3.

Bake in preheated oven at 180°C (350°F) convection, about 30 minutes.

4.

In the meantime, boil the remaining sugar and 250 ml (approximately 1 cup) of water about 10 minutes. Stir in remaining lemon juice and 1 tablespoon rose water. Allow syrup to cool. Drizzle over the warm filo rolls. Garnish with chopped nuts. Allow pastries to cool and serve.