EGYPTIAN PHYLLO-PASTRY FINGERS- ASABI GULLASH

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Egyptian Phyllo-Pastry Fingers- Asabi Gullash image

I love arabic and greek phyllo pastries with the nuts and the spices and the syrup...yum. This recipe makes delicious little finger-food pastries. One important thing you have to remember in making these types of pastries, from baklava on down, is that hot syrup for cold desserts and cold syrup for hot desserts. In this recipe you can dip the pastries right out of the oven into cold syrup, or let them cool and dip them in hot syrup. This recipe makes alot of thin little pastry fingers. Feel free to halve the recipe, or even double layer if you enjoy the crunch of phyllo- just remember to butter in between layers. Note: Preparation time really depends on how fast you are in rolling these little guys up. People who have never handled phyllo before or are unused to making dumplings will probably take longer unless you're gifted :)

Provided by MinatheBrat

Categories     Dessert

Time 1h10m

Yield 240 pastries

Number Of Ingredients 9

2/3 cup peanuts or 2/3 cup pistachios, in any combination, finely crushed
1/3 cup sugar
1/2 teaspoon vanilla or 1/2 teaspoon cardamom, may be added if desired
1 cup sugar
1/2 cup water
1 teaspoon lemon juice
1 lb phyllo dough (gullash in Egyptian)
1 tablespoon cinnamon
2 -3 tablespoons butter, melted

Steps:

  • Cut the pastry into 4 inch squares and keep covered so that they don't dry out. Plastic wrap covered by a damp tea-towel works well.
  • Add cinnamon to nut mix.
  • On each square, place nut filling thinly, pencil shaped, about 1/2 inch from the sides of the dough.
  • Turn in the sides so the filling won't fall out, and then roll up tightly and place on a buttered tray.
  • Brush with the melted butter and bake in a 350 degree oven until golden.
  • Remove from tray and dip immediately into cold sugar syrup.
  • Serve hot or cool.

Nutrition Facts : Calories 13.2, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.2, Sodium 11.3, Carbohydrate 2.2, Fiber 0.1, Sugar 1.1, Protein 0.2

Ashley Lee
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These were a bit bland for my taste, but they were still good.


Namulindwa Hanifah
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These were easy to make and they tasted great. I will definitely be making them again.


Domingo Pinon
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I'm not a big fan of phyllo dough, but these were still pretty good.


Hasan Ahamed
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These were delicious! I will definitely be making them again.


Md. Masud Rana
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I had a hard time finding phyllo dough, but it was worth the effort.


Kibet Nicholas Ngeno
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These were a little bit too oily for my taste, but they were still good.


Tk Tuhin khan
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I love how versatile these are. You can fill them with anything you like.


Tracy Adams
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These are the perfect party appetizer. They're easy to make ahead of time and they always disappear quickly.


Flaca V
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I've never had anything like these before. The combination of flavors and textures was amazing.


Udeme Robert
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These Egyptian phyllo pastry fingers were a hit at my party! They were so easy to make and everyone loved them.