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I love arabic and greek phyllo pastries with the nuts and the spices and the syrup...yum. This recipe makes delicious little finger-food pastries. One important thing you have to remember in making these types of pastries, from baklava on down, is that hot syrup for cold desserts and cold syrup for hot desserts. In this recipe you can dip the pastries right out of the oven into cold syrup, or let them cool and dip them in hot syrup. This recipe makes alot of thin little pastry fingers. Feel free to halve the recipe, or even double layer if you enjoy the crunch of phyllo- just remember to butter in between layers. Note: Preparation time really depends on how fast you are in rolling these little guys up. People who have never handled phyllo before or are unused to making dumplings will probably take longer unless you're gifted :)
Egyptian Mixed Nuts for Sweets
- 2⁄3 cup mixed almonds or 2⁄3 cup hazelnuts or 2⁄3 cup pecans or 2⁄3 cup walnuts or 2⁄3 cup peanuts or 2⁄3 cup pistachios, in any combination, finely crushed
- 1⁄3 cup sugar
- 1⁄2 teaspoon rose water or 1⁄2 teaspoon vanilla or 1⁄2 teaspoon cardamom, may be added if desired
Sugar Syrup for Sweets
- 1 cup sugar
- 1⁄2 cup water
- 1 teaspoon lemon juice
- 1 lb phyllo dough (gullash in Egyptian)
- 1 tablespoon cinnamon
- 2 -3 tablespoons butter, melted
- Cut the pastry into 4 inch squares and keep covered so that they don't dry out. Plastic wrap covered by a damp tea-towel works well.
- Add cinnamon to nut mix.
- On each square, place nut filling thinly, pencil shaped, about 1/2 inch from the sides of the dough.
- Turn in the sides so the filling won't fall out, and then roll up tightly and place on a buttered tray.
- Brush with the melted butter and bake in a 350 degree oven until golden.
- Remove from tray and dip immediately into cold sugar syrup.
- Serve hot or cool.