Semolina-Stuffed Jalash Finger Pastry
Ingredients
- 1 packet phyllo dough
Filling
- 2 cups milk
- 1/2 cup coarse semolina
- 1/4 cup sugar
- 1/4 cup coconut
- 1 tablespoon orange blossom water
- 1 cup melted ghee
For serving
- syrup
For garnishing
- ground pistachio
Preparation
Prepare the filling by cooking milk, semolina, sugar, coconut, and orange blossom water together until thickened and smooth.
Allow the filling to cool slightly, then mix in the melted ghee.
Cut the phyllo dough into strips and stuff each strip with the filling, rolling them into finger-shaped pastries.
Place the stuffed fingers on a baking sheet and bake in a preheated oven until golden brown and crispy.
Remove from oven and drizzle with syrup while still warm.
Sprinkle with ground pistachio before serving.
