Ingredients
Filo pastry500 grams- Almonds, chopped or ground medium3 cups
Ground Cinnamon1 tablespoon- Melted butter1 cup
- Cold syrup4 cups
Steps
- 1
In a deep bowl, mix the almonds and cinnamon well.
5 minRequired Tools:
Mixing Bowl - 2
Grease the high-edged baking sheet with half of the melted butter, then place half of the Kaleej sheets, leaving part of them hanging over the edge to wrap the filling. Add a tablespoon of melted butter, then add the almonds and spread them evenly over the Kaleej sheets.
10 minRequired Tools:
Baking Sheet - 3
Cover the filling with the remaining Kaleej sheets, then wrap well with the parts hanging over the edge of the baking sheet, and brush with the remaining butter.
10 min - 4
In a high-temperature oven, place the baking sheet and bake until golden brown, then remove from the oven.
10 min - 5
Cut into squares or as desired, then pour the syrup over and place on a serving plate to serve.
5 min
Nutrition Facts
Filo pastryper 100gGround Cinnamonper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.