The New Middle East Dessert Recipe

Prepare butter and sheets

Preheat the oven to 180°C (350°F). Melt the unsalted butter in a small saucepan over low heat or in the microwave until fully liquid. Stir in the neutral oil. Unroll phyllo sheets and cover with a damp towel to prevent drying.

Brush and layer: Place one sheet of phyllo on a clean work surface. Lightly brush the sheet with melted butter mixture. Place another sheet on top and brush again. Repeat until you have a stack of 4 sheets (this will form a crisp top and bottom). Keep unused sheets covered.

Cut: Using a sharp knife or pizza cutter, cut the stacked phyllo into 8 equal rectangles (cut the whole stack so each layered piece is the same size).

Toast nuts: Preheat a dry skillet over medium heat. Add pistachios, almonds and walnuts and toast, stirring, 3–4 minutes until fragrant and lightly golden. Remove and cool slightly.

Pulse mixture: In a food processor, pulse the cooled nuts to a coarse meal (do not over-process to paste). Add the pitted Medjool dates, orange zest, ground cardamom, semolina (if using) and a pinch of fine sea salt. Pulse until mixture holds together when pressed but still has some texture (small nut/date pieces should remain). Taste and adjust cardamom or orange zest as desired.

Portion filling: Divide the filling into 8 equal portions (about 1 heaped tablespoon each). Shape each portion into a small log or oval using lightly oiled hands.

Assemble parcels: Take one phyllo rectangle from the prepared stack, place a filling portion in the center along the long axis, fold the shorter edges over, then roll to enclose, sealing edges with a little butter. Brush the outside with more butter and sprinkle with toasted sesame seeds. Repeat with the remaining pieces. Place assembled parcels on a parchment-lined baking sheet.

Make syrup: In a small saucepan combine granulated sugar, water and fresh orange juice. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer 6–8 minutes until slightly thickened (it should coat the back of a spoon). Remove from heat; stir in lemon juice and orange blossom water. Let the syrup cool slightly (warm syrup is best when pouring over hot pastry).

Bake pastries: Bake the phyllo parcels in the preheated 180°C (350°F) oven for 16–20 minutes until golden brown and crisp. Rotate the pan halfway through baking for even color.

Syrup soak: When the pastries are golden, remove from the oven and immediately spoon or brush warm orange blossom syrup over each pastry (aim for about 1 tablespoon syrup per parcel). Allow pastries to rest 5 minutes so syrup absorbs and the phyllo stays crisp on the outside but flavored inside.

Plate and garnish: Place a dollop (about 1–2 tablespoons) of labneh or thick Greek yogurt on each plate if using. Arrange 2 pastries per serving atop or beside the labneh. Sprinkle chopped roasted pistachios and pomegranate seeds over the pastries and yogurt. Dust lightly with ground cinnamon. Serve warm or at room temperature.