Difference between revisions of "Melfoof"
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# Cut the [[phyllo|fillo]] in 3 parts and cover with a damp towel. Take one piece of [[phyllo|fillo]] and fold it about 2 inches from the bottom up. Insert a pencil in the fold. Put one tablespoon of the mixture and roll. Push the 2 sides to the middle and slide the pencil out. Bake in a preheated over at 350 degrees for 10 minutes, until light golden in color. | # Cut the [[phyllo|fillo]] in 3 parts and cover with a damp towel. Take one piece of [[phyllo|fillo]] and fold it about 2 inches from the bottom up. Insert a pencil in the fold. Put one tablespoon of the mixture and roll. Push the 2 sides to the middle and slide the pencil out. Bake in a preheated over at 350 degrees for 10 minutes, until light golden in color. | ||
| − | [[Category:Iraqi | + | [[Category:Iraqi cuisine]] |
[[Category:Iraqi Desserts]] | [[Category:Iraqi Desserts]] | ||
[[Category:Orange flower water Recipes]] | [[Category:Orange flower water Recipes]] | ||
Revision as of 18:03, 19 April 2012
Description
Ingredients
- 3 cups almond
- 1 cup Sugar
- 1 tbsp ground cardamon
- 2 tbsp rose water or orange blossom water
- 1 package fillo pastry
Directions
- Grind the almonds and mix together with all the ingredients. The mixture should be moist.
- Cut the fillo in 3 parts and cover with a damp towel. Take one piece of fillo and fold it about 2 inches from the bottom up. Insert a pencil in the fold. Put one tablespoon of the mixture and roll. Push the 2 sides to the middle and slide the pencil out. Bake in a preheated over at 350 degrees for 10 minutes, until light golden in color.
