Shëndetlie Me Mjaltë Recipes

SHëNDETLIE ME MJALTë

Steps:

• Beat the eggs and the sugar with an electric mixer until the mixture thickens and turns a very pale yellow. Add butter, 3/4 of the nuts (ground or chopped), honey, soda and flour.
• Continue by kneading the dough with your hands, but it should remain soft and fluffy (not like cookie dough).
• Put the dough in a pan, smooth it with a spatula and bake at 180°C for 35-40 minutes or until the surface is light brown. Take it out of the oven and let it cool.
• For syrup, boil the water with the sugar and some vanilla for about 7 minutes, until it thickens, and continue stirring it the entire time. Let it cool down for a bit, until it is mildly warm and still relatively liquid.
• When the pastry is cool, pour the syrup over and sprinkle everything with the remaining nuts. Let the whole thing cool down, so the syrup really thickens.

ASABIA EL AROOS (AFGHANISTAN)

Steps:

• Prepare the syrup (sugar, water, lime juice) in advance and chill it in the fridge. I can't stress enough how important this is, since my syrup wasn't cold enough and, consequently, not thick enough.
• To make the filling, simply combine sugar and nuts in a food processor.
• First preheat the oven to 375°F (180°C). Cut the filo into 18″ * 12″ (about 30 * 22cm). Lay the rectangles on the table one by one, with the shorter side facing you. Place a table spoon of the filling on the side facing you and roll it up from the short side, forming a fat cigar shape. Place on the baking sheet with the cut edge down. Repeat with the remaining dough.
• Beat the egg and brush the tops of the pastries. Bake for 15-20 min, or until golden brown.
• Place everything on a tray and pour the syrup over. Alternatively, if that sounds too sweet for you, you can just dip the "fingers" in syrup.