Method

• Grind the hazelnuts in food processor until coarse crumbs
• Add the quince conserve, butter, cinnamon, icing sugar and a little orange flower water
• Blitz until the mixture is combined
• Preheat the oven to 180`C Working quickly as filo pastry becomes brittle very fast if exposed to the air
• If necessary cover with a slightly damp cloth, or a piece of glad wrap
• Brush a sheet of filo pastry with melted butter and cut into four equal strips
• Place a walnut-size piece of hazelnut paste at the bottom of each strip
• Fold one corner over the filling to make a triangle and then fold up, in triangles, to make a neat package
• Brush again with a little butter
• Repeat steps 3 and 4 to make about 30 pastries
• Place the pastries on a buttered baking sheet and bake for 15-20 minutes or until golden
• You can eat then as they are with perhaps a little dusting of icing sugar
• Or as they would do in Morocco immediately submerge in warm good quality honey , and a dash of orange flower water
• Transfer to a plate and cool a little before serving
• Amazing!!