DH said these are good and they were all eaten up by my FIL's dewaniya (male gathering). I felt the recipe was not complete for example it didn't say how to make the syrup but I knew how from experience. I used a mix of blanched almonds & pistachios which I crushed in my spice mill/coffee grinder. Also I think 1 lb phyllo pastry sheets needs about double the amount of nuts and I used two gullash squares for each pastry finger and lots of butter on top before baking. I chose freshly ground cardamom to add to the nuts, freshly squeezed lemon juice in the syrup and added some Lebanese rose water after taking it off the heat. I baked ours at 325F but maybe my oven runs high. I may make these again switching out the cinnimon for less cardamom I think but I guess that way would not be Egyptian style. Made for WELCOME TO EGYPT!