Asabia El Aroos (Afghanistan)

READY IN: 1hr 20mins
SERVES: 12-14




  • Prepare the syrup (sugar, water, lime juice) in advance and chill it in the fridge. I can’t stress enough how important this is, since my syrup wasn’t cold enough and, consequently, not thick enough.
  • To make the filling, simply combine sugar and nuts in a food processor.
  • First preheat the oven to 375°F (180°C). Cut the filo into 18″ * 12″ (about 30 * 22cm). Lay the rectangles on the table one by one, with the shorter side facing you. Place a table spoon of the filling on the side facing you and roll it up from the short side, forming a fat cigar shape. Place on the baking sheet with the cut edge down. Repeat with the remaining dough.
  • Beat the egg and brush the tops of the pastries. Bake for 15-20 min, or until golden brown.
  • Place everything on a tray and pour the syrup over. Alternatively, if that sounds too sweet for you, you can just dip the “fingers” in syrup.