Baklava Fingers (Baklawa Fingers)
These crispy and sweet Baklawa fingers are filled with walnuts and soaked in a delicious rose-water simple syrup. They are so easy to make, perfect for any large gathering.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 50 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 16 oz. Phyllo Dough
- 2 cups Chopped Walnuts
- 1 tb. Orange Blossom Water
- 1½ cups Clarified butter ((Melted))
- 1¾ cups Rose Water Simple Syrup
- ¼ cup Crushed Pistachios
- 2 cups Sugar
- 1 cup Water
- 1 tb. Lemon Juice
- 2 tsp. Rose Water
- 1 tsp. Orange Blossom Water
Instructions
- 1
Begin by making the simple syrup so it has time to fully cool. Combine sugar, water and lemon juice over high heat until boiling. Mix and let simmer for 7 minutes. Turn off heat and add the rose water and orange blossom water.
- 2
Preheat the oven to 375 F. Melt the butter and set it aside.
- 3
Using a food processor, finely chop your walnuts. Add a 1/4 cup of the cooled rose-water simple syrup, and one tablespoon of orange blossom water to the walnuts and mix to combine.
- 4
Unroll the phyllo, and remove two sheets. Cover remaining sheets with damp towel to prevent drying.Add a thin line of the walnut mixture to the phyllo dough, leaving about 2 inches on the bottom. Roll it up tightly and place it on a parchment paper-lined baking tray.
- 5
Continue rolling the baklawa you finish the phyllo dough and walnut mixture. There should be around 10 rolls. Evenly pour the melted butter all over the baklawa.
- 6
Bake at 375 F for about 20 minutes until crispy and golden brown. Top it with cooled rose-water simple syrup and decorate with the crushed pistachios.
- 7
Slice and serve!