EGYPTIAN PHYLLO-PASTRY FINGERS- ASABI GULLASH
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
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
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Ashley Lee
[email protected]These were a bit bland for my taste, but they were still good.
Namulindwa Hanifah
[email protected]These were easy to make and they tasted great. I will definitely be making them again.
Domingo Pinon
[email protected]I'm not a big fan of phyllo dough, but these were still pretty good.
Hasan Ahamed
[email protected]These were delicious! I will definitely be making them again.
Md. Masud Rana
[email protected]I had a hard time finding phyllo dough, but it was worth the effort.
Kibet Nicholas Ngeno
[email protected]These were a little bit too oily for my taste, but they were still good.
Tk Tuhin khan
[email protected]I love how versatile these are. You can fill them with anything you like.
Tracy Adams
[email protected]These are the perfect party appetizer. They're easy to make ahead of time and they always disappear quickly.
Flaca V
[email protected]I've never had anything like these before. The combination of flavors and textures was amazing.
Udeme Robert
[email protected]These Egyptian phyllo pastry fingers were a hit at my party! They were so easy to make and everyone loved them.