Nuts, spices and rose syrup triangles are wonderfully light and sweet. The crunch of crispy golden pastry is divine with rich syrup, and nuts add a wonderful earthiness. Perfect for a teatime treat.
Nuts, spices and rose syrup triangles
- 500ml (2 cups) water
- 300g sugar
- 30ml (2 tbsp) rose water
- 2 sticks of cinnamon
- 8 cloves
- tiny drop of red food colouring
- 100g (½ cup) sugar
- 20ml (4 tsp) ground ginger
- 15ml (1 tbsp) ground cloves
- 120g currants, chopped
- 120g mixed sultanas, chopped
- 200g whole almonds, crushed
- 80g mixed peel
- 270g filo pastry
- 120g butter, melted
- sunflower oil, for deep-frying
- icing sugar, for dusting
To make the syrup, put all of the ingredients in a pot over medium heat and simmer until reduced and thickened, about 30 minutes. Drain and discard the cloves and cinnamon sticks.
For the filling, mix all of the ingredients in a bowl.
Cut the filo into strips of about 6cm in width and brush with butter. Place 15ml (1 tbsp) of the filling mixture in the centre at the bottom of the filo strip and fold from corner to opposite edge. Continue folding until you have formed a folded triangle.
Heat sunflower oil in a pot and deep fry the parcels until golden. Drain and immediately pour over the syrup. Leave to absorb for a few seconds then dust with icing sugar and serve.
To drink: A sweet gewürztraminer has delicious flavours of litchi, potpourri and roses.