| How To Cook: |
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1. With the flour and a little water make 12-15 sheets of pastry as described in the recipe for Treed.
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2. Fold each sheet into a strip about 3 inches wide.
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3. Pound the almonds and cinnamon together in a mortar.
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4. Take 1 teaspoon of the almond mixture and shape into a flat triangle with sides about 2 inches long; wrap this in a strip of pastry, retaining the triangular shape.
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5. Repeat until all the mixture has been used.
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6. Cook the pastries in hot olive oil, browning them on both sides.
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7. Drain and serve at once.
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