Samboosak Hilwah

Description
This recipe is for 4 serves.

Ingredients

 * 8	oz	Filo dough, 1/2 package,thaw
 * 1/2	cup	Unsalted butter, melted

FILLING

 * 1	pch	Saffron, soaked in:
 * 2	tbl	Rose Water
 * 1/2	cup	Almonds, pulverized with:
 * 1/3	cup	Sugar
 * 1/2	tbl	Ground cardamom, to 1 1/2 T

GLAZE

 * 1	x	Egg, beaten
 * Sugar

Directions

 * 1) Combine the filling ingredients (saffron, rosewater, almonds, 1/3 c Sugar, and cardamom).
 * 2) Preheat the oven to 375'F. Grease 1 or 2 baking sheets.
 * 3) Cut the defrosted filo strips 2 1/2 to 3 inches wide, stacking and covering with a slightly dampened towel to prevent drying. Lay 3 to 4 strips on your work surface and brush lightly with melted butter. Layer a second strip on top of each.
 * 4) Place a tablespoon of the filling toward the bottom right-hand corner of each strip. Fold that corner diagonally over to the top left-hand corner, forming a triangle. As you fold, be certain that the side of the strip lines up perfectly with the folded portion. Then fold straight up. Continue as if folding a flag, alternately folding the bottom corners in a diagonal pattern and up. Place on the baking sheet. Repeat with remaining dough.
 * 5) Brush the tops of the pastries lightly with a bit of egg and sprinkle with Sugar. Bake for 15–20 minutes, until golden brown.
 * 6) Tunisia variation: Substitute grated orange peel for the saffron and cardamom, and drizzle with sweet syrup after baking.
 * 7) Lebanon variation: Substitute walnuts for the almonds, cinnamon and nutmeg for the saffron and cardamom.