Vegetable oil, for deep frying OR melted, clarified butter, for baking Sugar Syrup
METHOD
Cut phyllo sheets into 10x20cm (4x8in) rectangular pieces. Stack 3 phyllo rectangles lengthwise on a work surface. Brush top lightly with water. Keep remaining phyllo covered to prevent drying until ready to use.
Place one or two pieces of Malban (Turkish Delight) near bottom edge of stack. Fold end of stack diagonally over filling so that bottom edge meets side edge, forming a triangle. Continue folding to opposite sides until end is reached, forming triangular pastry. Pat down gently to seal. Continue to fill and fold remaining phyllo pieces.
Heat oil to 160˚C (325˚F) in a deep fat fryer. Fry triangles for 4 minutes, or until golden. Drain on paper towels.
While still hot, dip triangles into syrup, let excess drip off, then arrange on serving plate.
Alternatively, you may bake triangles instead of frying them. Preheat oven to 200˚C (400˚F). Stack 3 strips per pastry as directed above. Lightly brush with clarified butter, then place filling and shape into triangle. Arrange triangles in shallow baking dish. Pour enough clarified butter over triangles to cover them. Bake for 45 minutes, or until golden. Pour off excess clarified butter. Pour enough syrup over warm pastries to cover them. Pour off excess syrup.
