These exquisite and delicate Arab pastries are family favorites. They are extremely easy to make, and delightfully light. They feature in medieval manuscripts as lauzinaj, which were fried and sprinkled with syrup, rose water, and chopped pistachios. In North Africa they are deep-fried, but we have always baked them.

　　

Ingredients

makes about 30

　　2 1/3 cups ground almonds

　　1/2 cup superfine sugar, or to taste

　　3 tablespoons orange-blossom water

　　1/2 pound fillo-pastry sheets

　　6 tablespoons unsalted butter,melted

　　Confectioners’ sugar to sprinkle on

　　

Step 1

Mix the ground almonds with the sugar and orange-blossom water.

　　

Step 2

Cut the sheets of fillo into 4 rectangular strips about 12 by 4 inches (the size of sheets varies so it is not possible to be precise) and pile them on top of each other so that they do not dry out. Brush the top one lightly with melted butter.

　　

Step 3

Put 1 heaping teaspoon of the almond mixture at one of the short ends of each rectangle, or take a small lump and press it into a little sausage in your hand. Roll up into a small cigar shape, folding the longer sides slightly over the filling midway. (See drawings.)

　　

Step 4

Place on a buttered baking sheet and bake in a preheated 325°F oven for 30 minutes, or until lightly golden.

　　

Step 5

Serve cold, sprinkled with confectioners’ sugar.

　　

Variation

Step 6

Other delicious fillings are ground pistachios flavored in the same way, with sugar and orange-blossom water; or chopped walnuts mixed with sugar and either a tablespoon of ground cinnamon or the grated zest of an orange and 3 tablespoons fresh orange juice.

　　

Step 7

You may deep-fry the pastries instead of baking them, in not very hot oil and for only a very short time, until lightly colored. Drain on paper towels and dust with confectioners’ sugar. Serve hot or cold.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf