Filo Wrapped Nut Rolls (Nashab)

Nashab, so named because of its cylindrical shape, like that of a rolling pin, claims a lineage that goes back to ninth-century Baghdad, when that city was at the center of the world. Today this traditional sweet, especially prepared during the time of the Eid, the Muslim holiday that marks the end of Ramadan, is well-known in the United Arab Emirates as well as in other Arab Gulf countries. These sweet and crunch nut-filled filo dough pastries are a great ending to a meal or a good snack when served with a hot cup of Arab coffee or tea.

Makes: 72 to 88 rolls, depending on number of filo sheets in the package

Prep time: 1 hour 15 minutes

Cooking time: 45 minutes to 1 hour

INGREDIENTS:

• 1 recipe Orange Blossom Syrup (page 27)
• 11/4 cups (190 g) raw cashew nuts
• 1 cup (100 g) walnuts
• 1/2 cup (75 g) blanched whole almonds
• 1 teaspoon ground cardamom
• 1 cup (225 g) sugar
• One 1-lb (500-g) package filo dough, thawed
• Neutral-flavored oil, for frying

INSTRUCTIONS:

1. Make the Orange Blossom Syrup. It’s important to do this first as the syrup needs time to cool.
2. To make the filling, place the cashew  walnut, almond, cardamom and sugar in a food processor and process for 1 minute, or until the mixture is a thick paste. Set aside.
3. Cut the filo dough into quarters and cover with a very lightly dampened tea cloth.
4. Assemble the nut rolls.
5. Pour 2 to 3 inches (5 to 7.5 cm) of oil into a medium saucepan and set over medium heat. Heat the oil to a minimum temperature of 345°F (175°C) and no higher than 375°F (190°C), checking with a deep-frying or candy thermometer. If you do not have a thermometer, drop a small piece of bread in the oil. If the bread browns quickly (1 minute or less), the oil is the right temperature. Alternatively you can throw a drop of water in the oil. If the water sizzles upon contact, the oil is ready.
6. Deep-fry the rolls in batches (do not overcrowd the pan), turning them over until they are evenly and lightly browned. Remove with a slotted spoon and place in the Orange Blossom Syrup for a few moments. Transfer the rolls to a serving dish with a slotted spoon and allow to cool. They are at their best when eaten freshly made. However, they can be stored in an airtight, moisturefree container in the refrigerator, where they will last in good condition for up to 3 weeks.

NOTE:

• The process of rolling up and deep-frying seventy-five or more Nashab is time-consuming, but when properly stored they will keep up to three weeks. This recipe calls for using 1 lb of filo dough because it most typically comes in 1-lb (500-g) packages, and unused dough cannot be refrigerated or refrozen—thereby making it impossible to halve this recipe. However, the Athens brand of filo dough does make a twin package of two 8-ounce (250-g) portions. If you can find the twin package of filo dough, you may halve the recipe to make a more manageable amount of between thirty-six and forty-four pieces.