Baklava Fingers

Ingredients

• 1 package ready-made baklava phyllo sheets
• Walnuts, pistachios, or other nuts, finely chopped to taste
• 3 tablespoons sugar
• 1 cup melted ghee (samna) or butter
• 1/4 cup vegetable oil
• Syrup (attar / shireh):
• 3 cups sugar
• 1 1/2 cups water
• 1 teaspoon lemon juice
• 1 tablespoon orange blossom water
• 1 tablespoon rose water
• To make awameh (luqaimat) the Rasmiyah way, click: How to make Awameh
• How to make Asabe' Zainab or Maakaroun

Method

1. Start preparing the syrup by placing the sugar and water in a pot over the heat.
2. When the syrup starts to boil, add the lemon juice and let the mixture boil for about 10 minutes.
   Timers: 10 min
3. Add rose water and orange blossom water, turn off the heat and let the syrup cool. Lay the baklava sheets on a clean flat surface, fold a quarter of a sheet and place two tablespoons of the walnut-sugar mixture, brush the remaining sheet with a little ghee, roll it up and place it in the tray; continue until the mixture is finished. Cut the fingers to the desired size and brush the tops with the remaining ghee.
4. Place the baklava fingers in the oven on the middle rack at 140°C for about 1 hour and 30 minutes or until you get the desired golden color.
   Timers: 60 min, 30 min
5. Remove the baklava fingers from the oven, pour the syrup over them and let them absorb the syrup.
6. To make awama (deep-fried dough balls) Rasmia's way, click the link: How to make Awama
7. How to make Zainab's dessert fingers (ma'akaron)
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