Cream-Filled Filo Fingers
Ingredients
- 0.5 packet filo dough
- 1 cup melted ghee
- 2 cups syrup
- 2 tablespoons finely ground pistachios
Cream mixture
- 2 cups milk
- 1/2 cup coarse semolina
- 2 tablespoons sugar
Preparation
Preheat the oven to 200°C and prepare a shallow rectangular tray.
Remove the filo dough from the freezer and let it come to room temperature on the kitchen counter.
For the cream: In a stainless steel pot, combine milk, semolina, and sugar. Cook over medium heat, stirring constantly with a wooden spoon until thickened. Cover with plastic wrap and let cool.
Place a piece of parchment paper on the table and have a wide brush and the melted ghee ready.
Open the filo dough and place it on the parchment paper with the longer side facing you. Brush it lightly with a layer of ghee.
From the shorter side, fold the dough twice to create three layers.
Place a tablespoon of the cream filling on the edge of the dough and roll it up with the filling for three or four turns. Use a knife to cut the dough to form filled filo fingers.
Arrange the filo fingers in the tray with the seam side down, placing them close together.
Brush the filo fingers with ghee.
Bake for 15 minutes or until golden brown.
Remove from the oven and immediately pour the syrup over them.
Serve on a platter and sprinkle with the finely ground pistachios.
