makes 6 Domes
8 filo dough sheets, covered with moist kitchen towel to prevent drying
1/2 cup coconut oil
2 tablespoons coco powder
2 tablespoons sugar
3 tablespoons chopped candied orange peel or orange marmalade
1 cup coarsely chopped toasted unsalted pistachio
dash of cayenne pepper
1/4 cup sugar syrup
-Melt the coconut oil.
-Grease espresso cup or any cup small cup with coconut oil.
-Mix the chopped candied orange peel with the pistachio and the cayenne pepper.
-Mix the coco powder with the sugar.
-Place one filo sheet on flat surface and brush with the coconut oil. Sprinkle with the coco and sugar mixture. Repeat that until you have 8 sheets. Cut the sheets into 6 squares. Gently push each square into the greased espresso cup. Spoon one tablespoon of the orange and pistachio mixture into the filo and fold to cover the stuffing. Press gently to firm up the dome, and then turn the cup upside down onto cookie sheet. Repeat until you have 6 domes.
-Bake in 300 F. degree oven for 15 minutes.
-Remove from the oven, drizzle with the cold sugar syrup and allow to cool. Dust with coco powder and serve. ENJOY
make 1 cup
1 cup sugar
1 cup water
1/2 teaspoon lemon juice
1/2 teaspoon orange blossom water
-Place the sugar, the water and the lemon juice in a bowl. Bring to a boil, turn the heat down and simmer for 10 minutes. Remove from the heat, add the orange blossom water and allow the syrup cool before using.