Arabic Crispy Baklava Fingers
Ingredients
- 1 packet filo dough
- 1 cup ground walnuts or pistachios
- 1/2 cup melted ghee
- 1/2 cup corn oil
- 1 tablespoon ground cardamom
Syrup
- 2 cups sugar
- 1 cup water
- 1 tablespoon lemon juice
Preparation
Heat the oven to 200 degrees Celsius and prepare a rectangular tray.
In a deep bowl, combine the melted ghee and corn oil.
Lay out two sheets of filo dough and brush them lightly with the ghee mixture.
Spread about 2 tablespoons of the nut mixture on the dough and sprinkle with cardamom to taste.
Fold over about 2 inches of the edge, place a wide wooden stick on the folded edge, and roll the dough into a cylinder around the stick.
Using your fingertips, press the ends and crimp them around the stick to create a wavy shape, then remove the stick.
Place the baklava fingers in the tray so they are touching each other, repeat to fill the tray, and cut them into small pieces with a knife.
Pour the ghee and oil mixture over the baklava.
Bake for 15-20 minutes until golden brown.
Remove from the oven, pour the syrup over the baklava to cover it completely, let it cool completely, and sprinkle with cardamom to taste.
For the syrup, in a pot combine sugar, water, and lemon juice, place on medium heat until it boils, then reduce heat and simmer for 8 minutes.
Tips
If the filo dough is soft and easy to shape, it can be used without brushing with the ghee mixture.
