Egyptian Phyllo-Pastry Fingers- Asabi Gullash
"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 :)"
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
240 pastries
ingredients
-
Egyptian Mixed Nuts for Sweets
- 2⁄3 2/3 cup peanuts or 2/3 cup pistachios, in any combination, finely crushed
- 1⁄3 cup sugar
- 1⁄2 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
-
Pastry
- 1 lb phyllo dough (gullash in Egyptian)
- 1 tablespoon cinnamon
- 2 -3 tablespoons butter, melted
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
MinatheBrat
Tempe, 41
<p>One of my biggest passions is for cooking. As a Personal Chef, I feel very fortunate that I get to work doing something that I love. I enjoy helping people gain more satisfaction from what they eat by working within their dietary requirements and restrictions to come up with meals that they enjoy from both taste and health aspects. <br /> <br />I love learning about food! Cookbooks are some of my favorite reads. So much of society and culture is involved with what people eat, and learning about their food is learning about them, as a culture now, as a history of a people, all the way to the individual. I find that really thrilling. <br /> <br />I'm originally from NY and I grew up in town that has a very large Italian and Asian population, so getting great ingredients for Italian and Asian food was no problem. I grew up with miso soup, my mother's garden grown tomatoes sprinkled with fresh basil, fresh mozzerella, some salt, pepper, olive oil and maybe some balsamico. My family is of mixed descent, so that we ate everything from spaetzle to chapatis! I've lived in the Southwest, where I had access to a wonderful array of Mexican ingredients and teachers, and I enjoyed delving into that cuisine. I've lived in the Deep South and had Cajun Grandmothers teach me their Gumbo, red beans and dirty rice. I'm so grateful for the wonderful diversity of this country, that we have people from all over willing to share their food and friendship. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt= /></p>
