bring to boil 1 cup of dried dates and 1 cup dried appricot sheets with enough water to cover. let add 1 tsp lemon zest, 3 whole cloves, and 1 tbsp of ground allspice. simmer 10 minutes, until soft and syruppy.
take a sheet of philo pastry, butter it and fold in half. place a spoonfull of date and apricot filling along one edge, roll once, fold edges up then continue rolling. butter the length of the rolled pastry then roll again into a coil. place on greased baking sheet.
repeat until all filling is used up, butter the tops of each coil and top with chopped pistachios.
bake for 25 minutes at 375 degrees.
take a sheet of philo pastry, butter it and fold in half. place a spoonfull of date and apricot filling along one edge, roll once, fold edges up then continue rolling. butter the length of the rolled pastry then roll again into a coil. place on greased baking sheet.
repeat until all filling is used up, butter the tops of each coil and top with chopped pistachios.
bake for 25 minutes at 375 degrees.
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