This is a take on baklava: the phyllo is used to make individual triangles that can be filled with nut filling, as in this recipe, or else with qashta (clotted cream; see page 31), unsalted cheese, or milk pudding (see Variation). Whichever version you choose to make, you will end up with totally scrumptious triangles. If you want just a few at a time, you can make the whole recipe and freeze the triangles before baking; take out however many you wish and let them thaw before baking.
MAKES 12 TRIANGLES
filling
3/4 cup [75 g] walnuts
Scant 1 Tbsp superfine sugar
Scant 1/4 tsp ground cinnamon
1/2 tsp orange blossom water
1/2 tsp rose water
8 sheets phyllo pastry, each measuring 11 by 17 in [28 by 43 cm]
5 Tbsp [75 g] unsalted butter, melted
3/4 cup [180 ml] Fragrant Sugar Syrup (page 46)
Preheat the oven to 400°F [200°C]. Line a large baking sheet with parchment paper or a silicone baking mat.
To make the filling: Put the walnuts in a food processor and process until medium-fine. Transfer to a mixing bowl. Add the sugar, cinnamon, orange blossom water, and rose water; mix well.
Lay one sheet of phyllo pastry on your work surface (keep the other sheets covered with plastic wrap and a clean kitchen towel to keep them from drying out) and brush with a little melted butter. Lay on another sheet of phyllo, brush with butter, and continue with another two layers, brushing each with butter. Cut the layered sheets into 31/2-in [9-cm] squares. Separate one stacked square and spread a heaping 1 tsp of walnut filling in the middle, leaving the edges clear. Fold the pastry over the filling to make a triangle and press the edges together. Brush the top and bottom with butter and place on the prepared baking sheet. Continue making the rest of the triangles, arranging them on the baking sheet.
Bake until crisp and golden brown, 10 to 15 minutes. Let cool on the baking sheet for a couple of minutes, and then drizzle the sugar syrup over the triangles. Serve immediately, or let cool to serve at room temperature (they are best eaten soon after they are prepared).
Variation: Make milk pudding by mixing 1/2 cup plus 2 Tbsp [150 ml] milk, 6 Tbsp [90 ml] heavy cream, and 2 Tbsp cornstarch in a small saucepan. Bring to a boil over medium heat, whisking constantly, and boil for 3 to 5 minutes, still whisking. Let cool to room temperature before using in place of the walnut filling.