Instructions: A Rosh Hashana Mediterranean-style treat:

to make these scrumptious pastries from Lebanese-born Suzanne Elmaleh, who lives in Jerusalem. These are not drenched in syrup, but rather are crisp, light-textured, delicate and with a hint of sweetness.

If filo dough is frozen, thaw in refrigerator 8 hours or overnight.

Remove filo from refrigerator 2 hours before using. Leave in package.

In food processor chop almonds and walnuts together, leaving some pieces.

Do not grind finely. Transfer to bowl and stir in pine nuts, cinnamon and powdered sugar.

Line 2 baking sheets with parchment paper or grease them. Remove filo sheets from package and unroll on dry towel.

With sharp knife, cut stack of sheets in half lengthwise, then in half crosswise. Cover filo immediately with piece of wax paper, then with damp towel. Work with only 1 sheet at time, keeping remaining sheets covered so they dont dry out.

Remove 1 pastry square from pile. Brush lightly with melted margarine.

Spoon about 2 teaspoons filling at 1 end of filo square so it extends all along edge.

Fold 2 ends of dough in slightly over filling, then roll up tightly to form thin finger. Transfer to baking sheet. Continue with remaining dough and filling. Bake pastries at 350 degrees 15 to 20 minutes or until very light golden.

Cool on rack. (Pastries can be kept, baked or unbaked, covered tightly, in freezer, or baked pastries can be kept in airtight container 1 day at room temperature.) Before serving, sprinkle pastries generously with powdered sugar.

Makes about 30 pastries.

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