Lebanese Finger Baklava
Lebanese Finger Baklava

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, lebanese finger baklava. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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. Today there are dozens of types of "Baklava" grouped in Lebanese Cuisine under "Arabic Sweets".

Lebanese Finger Baklava is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Lebanese Finger Baklava is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook lebanese finger baklava using 5 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Lebanese Finger Baklava:
  1. Take 500 g phyllo pastry sheets
  2. Get 2 tablespoons sugar
  3. Get Sugar syrup
  4. Make ready Grind pistachio for garnish
  5. Get Melted ghee

We love to serve this rich, crispy, crunchy dessert with vanilla ice cream. Remove from heat; stir in lemon juice and orange blossom water (you can substitute rose water if you can't find orange blossom water), and set aside to cool. Open the package of phyllo dough. At the Scottsdale, Arizona farmers' market, Noor Al Mousa—a Syrian baker who's part of the Syrian Sweets Exchange organization—sells an array of baklava.

Instructions to make Lebanese Finger Baklava:
  1. Stuffing preparation ;grind the cashew,then mix with sugar
  2. 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
  3. Repeat this step with all the sheets
  4. Place the finger pieces in a baking tray,pure melted ghee over,enter the tray a preheated oven at 200 C
  5. At the mid time of baking take the try out,remove extra ghee,then continue baking untill they are golden in colour
  6. Take the try out of the oven and directly pure over the baklava hot sugar syrup,garnish with grind pistachio.

Open the package of phyllo dough. At the Scottsdale, Arizona farmers' market, Noor Al Mousa—a Syrian baker who's part of the Syrian Sweets Exchange organization—sells an array of baklava. This rolled form is the lightest, most delicate, and most popular, maybe because it's so. Lebanese baklawa on the otherhand uses a simple syrup mixture scented with orange blossom and rose waters. Batlawa filling is also a little bit lighter than baklava, not as much filling overall and less ingredients.

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