Asabih El haroos (nut-stuffed phylo rolls)

[FoodMan]

Asabih El haroos (nut-stuffed phylo rolls)

The Arabic name for this dessert literally means “Bride’s Fingers”. These flaky, nutty and delicious Baklava-like pastries are very easy to make and very addictive. After making them you will never settle for the mushy, cloying store-bought Baklava

• 2 c nut filling
  
• 1/2 lb (225g) phyllo sheets
  
• Melted Samen or butter
  
• 1 c (or to taste) Fragrant syrup
  

Preheat the oven to 350F (190C).

Cut the phyllo sheets into rectangles (about 10x4 inches / 25x10cm). I use a pizza cutter for this to avoid tearing.

Working with one phyllo rectangle at a time brush it lightly with the Samen.

Place about 1 teaspoon of the stuffing on one end. Use your fingers to compact the stuffing into a sausage shape (this will make it easier to roll).

Roll the phyllo with the stuffing like a jelly roll. About 3/4 of the way up, fold the sides inward so that the roll is sealed and the stuffing will not fall out.

Brush a baking dish lightly with Samen or butter and place the rolls close together in it. Brush the rolls generously with Samen and place in the oven. Bake for about 30-45 minutes or until golden brown.

Let cool for about 30 minutes and drizzle with about ½ a cup of the syrup (use less if you like). Serve at room temperature with more syrup on the side for those who like it extra sweet

Keywords: Dessert, Lebanese, Middle Eastern, eGCI

( RG723 )