The one from taste, it was in a Delicious magazine.
I have made them twice in 2 weeks, have some in the freezer.
I was going to post te recioe & photo buttapatalk wasnt working.
I found the sumac worked better if I brushed the pastry with milk rather than with egg. (Cheaper than egg)
We had them hot yesterdy for my tupperware party & cold at the beach,
You will love them, everyoe has so far.
Enjoy
