Baklava Fingers Recipe – Lebanese Special
Baklawa is widely celebrated as one of the most cherished desserts in Arab cuisine, and with good reason. Its crispy layers of filo, perfectly spiced nuts, and luxurious syrup come together in a symphony of textures and flavors that are absolutely divine. The mere thought of it leaves me salivating! I have a deep affection for baklawa in all its forms, whether it’s the classic baklawa fingers or the exquisite Greek baklava crafted by my childhood neighbor.
- Prep Time30 min
- Cook Time25 min
- Total Time55 min
Baklava Fingers Ingredients:
- 16 oz. Phyllo Dough
- 2 cups Chopped Walnuts
- tablespoon Orange Blossom Water
- 1½ cups Clarified Butter, melted
- 1¾ cups Rose Water Simple Syrup
- ¼ cup Crushed Pistachios
Attar (Rose Water Simple Syrup):
- 2 cups Sugar
- 1 cup Water
- 1 tablespoon Lemon Juice
- 2 teaspoons Rose Water
- 1 teaspoon Orange Blossom Water
How to Make Baklava Fingers
Begin by preparing the simple syrup in advance to allow it to cool completely. Combine sugar, water, and lemon juice in a saucepan over high heat. Bring to a boil, stirring until the sugar dissolves. Let it simmer for 7 minutes, then remove from heat and stir in the rose water and orange blossom water.
Preheat the oven to 375°F (190°C). Melt the butter and set it aside.
Finely chop the walnuts using a food processor. Mix in 1/4 cup of the cooled rose-water simple syrup and 1 tablespoon of orange blossom water with the walnuts until well combined.
Unroll the phyllo dough and carefully peel off two sheets. Keep the remaining sheets covered with a damp towel to prevent drying out.
Place a thin line of the walnut mixture along the bottom edge of the phyllo dough, leaving about 2 inches of space at the bottom. Roll the dough tightly around the filling and place it seam-side down on a baking tray lined with parchment paper.
Repeat the rolling process until all the phyllo dough and walnut mixture are used, resulting in approximately 10 rolls. Evenly drizzle the melted butter over all the baklawa rolls.
Bake at 375°F (190°C) for approximately 20 minutes, or until the baklawa is crispy and golden brown.
Once baked, drizzle the cooled rose-water simple syrup over the baklawa and sprinkle with crushed pistachios for decoration.
Slice and serve the baklawa fingers warm or at room temperature. Enjoy!
