| 1 |
Preheat the oven to 180 C/350 F/gas mark 4. Brush off any excess icing sugar from the Turkish delight and cut each piece into three equal strips. |
| 2 |
Stack the filo sheets and cut crosswise into 3 or 4 equal strips, with the width of the pastry becoming the length of the strips. The size should be about 12.5 cm/5-in wide by 30 cm/12-in long. Cover with a folded dry cloth topped with a moistened one while you work. |
| 3 |
Place a strip of filo on the work surface with a narrow end towards you. Brush with melted butter. Place pieces of Turkish delight end to end 2 cm/3/4-in from the end and sides of the filo, and sprinkle with a scant teaspoon of almonds. Fold the end over the filling and roll firmly and evenly to the other end. Place on a greased baking sheet, seam-side down, and brush the top with melted butter. Repeat with the remaining ingredients, placing the rolls about 2.5 cm/1-in apart on the baking sheet. |
| 4 |
Bake for about 12-15 minutes, until lightly golden. Remove from the oven and immediately sprinkle with icing sugar. Cool and store in a sealed container at room temperature. |
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