Baked Ashta-Stuffed Filo Pastry Fingers
Ingredients
- 0.5 packet filo dough
- 2 cups milk
- 1/2 cup coarse semolina
- 2 tablespoons sugar
- 1 cup melted ghee
- 2 cups syrup or attar
- 2 tablespoons finely ground pistachios
Preparation
Preheat oven to 200°C and prepare a shallow rectangular baking tray.
Remove filo dough from freezer and let it come to room temperature on the kitchen counter.
For the ashta filling: 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 sheet of parchment paper on the work surface. Have a wide brush and melted ghee ready.
Unroll the filo dough 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 sheet twice to create three layers.
Place a tablespoon of the ashta filling on one end of the dough and roll it up around the filling for three or four turns. Use a knife to cut the dough to form filled fingers.
Arrange the pastry fingers in the baking tray side by side with the seam side down.
Brush the pastry fingers with ghee.
Bake in the preheated oven for 15 minutes or until golden brown.
Remove from the oven and immediately drizzle with syrup.
To serve, place the pastry fingers on a serving dish and sprinkle with finely ground pistachios.
