RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Nut-Filled Triangles: Sansathicos - pareve
1 lb. filo dough 1 1/2 lb. shelled nuts (walnuts, almonds, hazelnuts, pine nuts, mixed as desired) 3/4 c. sugar 3/4 c. bread crumbs 1 Tbsp. level, cinnamon 1 c. approx. oil sesame seeds, lightly toasted, to sprinkle Grind nuts; mix with sugar and crumbs. Set aside. Take one sheet of filo and cut lengthwise to make 4 long, narrow strips. Dab each piece very lightly with oil (which is best done with a pastry brush). Fold over top and bottom of each piece about 1/2 inch. Place 1 level tablespoon of the nut mixture on one corner and fold over to form a triangle. Continue folding over and over until the end of the strip. Form several layered triangles. Place triangles on lightly greased pan and bake at 3250 until light golden brown, 15-20 minutes. Watch baking carefully as they burn easily. When baked, remove from pan and allow to cool on paper toweling. Syrup 2 c. sugar 1 c. water 1/2 lemon, juice Cook syrup ingredients together until a drop from a spoon threads slightly, (about 20 minutes). Do not overcook. When triangles are cool, dip in warm syrup for not more than one minute. Remove and sprinkle with slightly toasted sesame seeds. Makes 80 pieces. Source: "COOKING The Sephardic Way" Congregation Beth Hamidrash Vancouver, British Columbia, Canada Archivist's note: Variations of this Sephardic pastry are found in Tunisia where they are called "breik aux amandes" and in Algeria where they are clled "beztels aux amandes."
