(for 6 pieces)
200 g of chicken breasts
2 medium onions
1 teaspoon of cinnamon
1 tablespoon of honey
12 small filo
Salt and pepper
Immerse the saffron pistils in half a glass of water.
In a frying pan, cook the onions cut into thin strips over low heat with salt, pepper, cinnamon, and a little oil. Wet with saffron-scented water.
Add the chicken breasts cut into small cubes and cook for about 20 minutes.
Using a brush, brush the pastry sheets with oil or melted butter.
Place a little stuffing in the middle, fold the sheet in the shape of a chaplain and close it with a thread.
Bake in a preheated oven for about fifteen minutes and serve while lukewarm.