Lebanese Finger Baklava. These Lebanese almond baklawa fingers are delicate, crisp, and fun to make. They're flavored with aromatic orange blossom syrup. One of the great things about all of the baking and exchanging of cookies this time of year is finding out about what is treasured enough to get baked up in other people's kitchens every Christmas.
You can have Lebanese Finger Baklava using 5 ingredients and 6 steps. Here is how you cook that.
Ingredients of Lebanese Finger Baklava
- It’s 500 g of phyllo pastry sheets.
- Prepare 2 tablespoons of sugar.
- You need of Sugar syrup.
- Prepare of Grind pistachio for garnish.
- It’s of Melted ghee.
You should hear a sizzle as the syrup hits the hot pastry. Set the entire pan on a cooling rack and let cool before serving. We love to serve this rich, crispy, crunchy dessert with vanilla ice cream. Fine layers of pastry filled with pistachios or pine nuts, and rolled with sweetened sugar syrup and baked smoothly to reflect the golden like color, preserving the real taste of baklawa finger.
Lebanese Finger Baklava step by step
Stuffing preparation ;grind the cashew,then mix with sugar.
Take one phyllo sheet,spread ghee all over the sheet,using a thin stick (BQ stick)fold the edge of the sheet on the stick,place stuffing along the folded part,roll the sheet so as a result you get finger shape roll ،tighten the roll then pull off the stick,cut the roll into smaller fingers.
Repeat this step with all the sheets.
Place the finger pieces in a baking tray,pure melted ghee over,enter the tray a preheated oven at 200 C.
At the mid time of baking take the try out,remove extra ghee,then continue baking untill they are golden in colour.
Take the try out of the oven and directly pure over the baklava hot sugar syrup,garnish with grind pistachio..
Made of wheat flour, sugar, sheep butter ghee, wheat starch, water, whole milk powder, cashews, salt. Baklawa (pronounced bahk-LAY-wa or even bit-LAY-wa, and sometimes: bit-LAY-wee) is the Lebanese pastry of phyllo, clarified butter, nuts, and flower water simple syrup. Lebanese baklawa is different in flavor than Greek or some Turkish baklavas. Pour the syrup on the baklava when you pull it out of the oven; use a tablespoon and pour the hot syrup one spoon at a time in the cut sections of the baklava; use as much syrup as your taste dictates, reserving the extra syrup for people who want to pour more on their plate. Buy baklava from America's favorite online store.
