Ingredientes para Egyptian Phyllo Pastry Fingers Asabi Gullash
- Almonds
- 1 cup granulated sugar
- Rose Water
- 1/2 cup water
- 2 tablespoons lemon juice
- Phyllo Dough
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) melted unsalted butter
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Como fazer Egyptian Phyllo Pastry Fingers Asabi Gullash
- Preheat your oven to 375°F (190°C).
- Lightly brush each phyllo sheet with melted butter. Stack 2-3 sheets (depending on desired crunch), layering with butter between each sheet.
- Sprinkle with a mixture of chopped nuts (1 cup mixed nuts), cinnamon (1 tsp), and ground cardamom (1/2 tsp).
- Tightly roll up the phyllo sheets into thin fingers (about 6 inches long).
- Place the pastry fingers on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until golden brown and crispy.
- While the pastries are baking, prepare the syrup:
- In a saucepan, combine sugar (1 cup), water (1/2 cup), lemon juice (2 tbsp), and rosewater (1 tbsp).
- Bring to a boil, then reduce heat and simmer for 10 minutes, or until slightly thickened.
- Remove from heat and let cool slightly.
- Immediately after baking, dip the pastry fingers into the cooled syrup, or let them cool completely and dip into warm syrup (your preference).
- Allow the syrup to soak into the pastries. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
0g
Carbs
0g
