Lady Finger Recipe

Inspired by Tangiers

Time1h

Serves12

A mixture of honey and cashews wrapped around layers of buttery phyllo dough.

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Ingredients

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1
Prepare the Filling
In a blender or food processor, pulse the cashews until finely chopped but not powdered. In a medium bowl, combine the chopped cashews, honey, ground cinnamon, and vanilla extract. Mix well until all ingredients are combined and sticky.
2
Prepare the Phyllo Dough
Thaw the phyllo dough according to package instructions. Preheat your oven to 350°F (175°C). Melt the unsalted butter in a small saucepan or microwave and set aside.

3
Layer the Phyllo Dough
On a clean surface, lay out one sheet of phyllo dough and brush it lightly with melted butter. Place another sheet on top and brush it again with butter. Repeat this process until you have 4-5 layers of phyllo.
4
Add the Filling
Spread a portion of the cashew and honey filling along one edge of the layered phyllo dough, forming a log shape. Roll the phyllo tightly from the edge with the filling towards the opposite edge to create a cylindrical shape.
5
Shape and Cut
Once rolled, place the log seam side down on a baking sheet lined with parchment paper. Brush the top with more melted butter. Repeat the layering and filling process with the remaining phyllo dough and filling.

6
Bake the Lady Fingers
Bake in the preheated oven for 25-30 minutes or until golden brown and crispy. Rotate the baking sheet halfway through for even baking.
7
Cool and Serve
Once baked, remove from the oven and let cool for about 10 minutes. Dust with powdered sugar and sprinkle with chopped pistachios before serving.