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Nashab (Filo-Wrapped Nut Rolls)
Nashab are sweet, cylindrical filo pastries filled with a rich blend of nuts and cardamom, then soaked in fragrant orange blossom syrup. Tracing their roots back to ninth-century Baghdad, these crunchy, deep-fried treats are a beloved traditional dessert in the Arab Gulf. They are especially popular during Eid celebrations to mark the end of Ramadan, but make a wonderful sweet snack anytime. The combination of crispy golden pastry, spiced cashew and walnut filling, and floral syrup creates a highly satisfying texture and aroma.
Ingredients
- 1 recipe Orange Blossom Syrup (page 27 )
- 1¼ cups (190 g) raw cashew nuts
- 1 cup (100 g) walnuts
- ½ cup (75 g) blanched whole almonds
- 1 teaspoon ground cardamom
- 1 cup (225 g) sugar
Instructions
- 1Prepare the Orange Blossom Syrup first so it has ample time to cool completely.
- 2Combine the cashews, walnuts, almonds, cardamom, and sugar in a food processor. Blend for about 1 minute until the mixture forms a thick paste, then set aside.
- 3Quarter the filo dough sheets and cover them immediately with a lightly dampened kitchen towel to prevent drying.
- 4Place a portion of the nut paste onto each piece of filo dough and roll them tightly into neat cylinders.
- 5Fill a medium saucepan with 2 to 3 inches (5 to 7.5 cm) of frying oil and place over medium heat.
- 6Bring the oil temperature to between 345°F (175°C) and 375°F (190°C), verifying with a deep-frying thermometer.
- 7Test the oil by dropping in a small piece of bread; it should brown in 1 minute or less when the temperature is correct.
- 8Check the heat by carefully dropping a single bead of water into the oil to see if it sizzles upon contact.
- 9Fry the assembled rolls in small batches to avoid overcrowding the pan, turning them frequently until they achieve an even, light golden brown color.
- 10Lift the fried pastries out with a slotted spoon and submerge them briefly in the cooled Orange Blossom Syrup. Transfer the coated rolls to a serving platter to cool.
- 11Serve the pastries fresh for optimal flavor and crunch.
- 12Pack cooled rolls into an airtight container and refrigerate to keep them fresh for up to three weeks.
- 13Set aside ample time for rolling and frying, as forming a large batch requires patience.
- 14Work with a full 1-pound (500-g) package of filo dough, keeping in mind that thawed pastry cannot be refrozen.
- 15Source a brand of filo dough that packages the pastry in two separate 8-ounce (250-g) rolls for greater flexibility.
- 16Divide the filling ingredients in half if you prefer to make a smaller batch of 36 to 44 rolls using just 8 ounces of dough.