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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Fuad Ahmed
[email protected]I can't wait to try making these pastry fingers again!
MAsif Oadrajpoot
[email protected]I think these pastry fingers would be even better if they were served with a dipping sauce.
Shahzaib Sikander
[email protected]These pastry fingers are a great way to use up leftover phyllo pastry.
Kelly “lady kellina” Cain
[email protected]I would recommend this recipe to anyone who loves Egyptian food or who is looking for a new and easy appetizer.
wasiullah afridi
[email protected]Overall, I thought these pastry fingers were just okay. They weren't bad, but they weren't amazing either.
T. M Stelly
[email protected]I had a hard time finding phyllo pastry. I ended up using a different type of pastry, which I think made the fingers a bit too tough.
Monir Hassan
[email protected]The pastry was a bit too thick for my taste.
Nasir Won
[email protected]I found the filling to be a bit bland. I think it could have used more spices.
Jax Key
[email protected]These pastry fingers were a bit too greasy for my taste.
Josephine Chipulu
[email protected]I was pleasantly surprised by how much I enjoyed these pastry fingers. The flavors were great and the pastry was perfectly crispy.
Bhim Bahadur
[email protected]I'm not a big fan of Egyptian food, but these pastry fingers were really good.
Chandni Majhi
[email protected]These pastry fingers were the perfect appetizer for my party. They were easy to make and everyone loved them.
2m2m Jack
[email protected]I love the combination of sweet and savory in these pastry fingers.
Ali Depar
[email protected]The recipe was easy to follow and the results were delicious. The pastry was crispy and the filling was flavorful.
Mamun Gamar
[email protected]These were so easy to make and they tasted great! I will definitely be making them again.
Ben Rings
[email protected]I'm not usually a fan of phyllo pastry, but these fingers were amazing! The pastry was flaky and the filling was delicious.
Munachi Sweet
[email protected]These Egyptian phyllo pastry fingers were a hit! The crispy pastry and the flavorful filling were a perfect combination.