Baklava Fingers Recipe
Phyllo dough wrapped around ground cashews, baked to a golden brown and lightly flavored with homemade syrup.
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Ingredients
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Dough
Filling
Syrup
Method
Preparation of Syrup
- 1
- 2
Add Lemon and Honey
Once boiling, reduce heat to low and stir in 2 tablespoons of lemon juice and 1 tablespoon of honey. Simmer for about 10 minutes until slightly thickened. Remove from heat and let it cool.
Preparation of Filling
- 3
Mix the Filling
In a mixing bowl, combine 2 cups of ground cashews, 1 cup of sugar, and 1 teaspoon of cinnamon. Mix well until all ingredients are evenly blended.
Assembly and Baking
- 4
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 5
Prepare Phyllo Dough
Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out.
- 6
Butter the Phyllo Sheets
Melt 1 cup of unsalted butter. Take one sheet of phyllo dough, brush it lightly with melted butter, and then place another sheet on top. Repeat this for about 5 sheets.
- 7
Add Filling
Evenly spread a portion of the cashew filling along one end of the layered phyllo dough.
- 8
- 9
Cut into Fingers
Using a sharp knife, cut the rolled phyllo into finger-sized pieces and place them on a baking sheet lined with parchment paper.
- 10
Bake
Bake in the preheated oven for 25-30 minutes or until golden brown.
Finishing Touch
- 11
Drizzle with Syrup
Once baked, remove the baklava fingers from the oven and immediately drizzle the cooled syrup over them. Allow to sit for at least 30 minutes before serving.
