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Nashab (Filo-Wrapped Nut Rolls)
Tracing their roots back to ninth-century Baghdad, these sweet filo pastries are a beloved traditional dessert in the Arab Gulf. You'll find them filled with a rich blend of cashews, walnuts, and cardamom, then deep-fried until golden. Once crispy, they're soaked in a fragrant orange blossom syrup that locks in moisture and flavor. They're especially popular during Eid celebrations, but you don't need a holiday to enjoy them.
Equipment
- Saucepan
- Stovetop
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 and set it aside. It needs ample time to cool completely before coating the hot pastries.
- 2Combine the cashews, walnuts, almonds, cardamom, and sugar in a food processor. Blend for about 1 minute until the mixture forms a thick paste.
- 3Cut the filo dough sheets into quarters and cover them immediately with a lightly dampened kitchen towel. This prevents the delicate dough from drying out and cracking while you work.
- 4Place a small 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. Bring the oil temperature to between 345°F (175°C) and 375°F (190°C).
- 6Fry the assembled rolls in small batches, turning them frequently until they achieve an even, light golden brown color. Frying in small batches stops the oil temperature from dropping too quickly.
- 7Lift 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.
Notes
- Storage: Store in an airtight, moisture-free container in the refrigerator for up to 3 weeks.
- Oil testing: If you don't have a thermometer, drop a small piece of bread into the oil. If it browns in 1 minute or less, the oil is ready.
- Scaling: This recipe makes about 75 rolls using a 1-pound (500-g) package of filo. If you find a twin-pack with two 8-ounce (250-g) rolls, you can easily halve the ingredients to make 36 to 44 pieces.
- Dough handling: Thawed filo dough can't be refrozen, so plan to use the entire package once opened.