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Baklava Fingers


  • 1 pkg fillo dough
  • some unsalted butter
  • 1/2 pound chopped walnuts
  • 1/4 pound chopped almonds
  • 1/2 teaspoon cinnamon
  • sprinkle of nutmeg
  • 2 tablespoons sugar
  • 1 tsp orange blossom water
  • 3 cups sugar
  • 1/2 lemon
  • 1 tsp orange blossom water (or vanilla extract)


Dissolve 3 cups sugar in 1.5 cups water. Bring to a medium boil for 10 minutes. Squeeze 1/2 lemon into it and boil for another minute or two. At this point it should be a little thick, not as thick as corn syrup but not like water. Add 1 teaspoon of blossom water and let cool. Mix nuts and spices together. I've found you need slightly more than 1/2 pound of walnuts and 1/4 pound of almonds for one package of fillo dough. Melt some unsalted butter and let separate over low heat. Preheat oven 350 degrees. Spread the fillo dough and cut it into nine (three by three) equal sections. Stack three layers of fillo dough, brushing the bottom two layers with butter. Place 1 tsp of nuts at one end and roll tightly. Repeat until you've used up all the fillo dough. Place the rolled up pieces in a buttered baking pan, leave no space between pieces. Brush the top with butter. Bake for 15 minutes at 350. Lower to 300 and bake until lightly golden (lift one of the pieces and check the bottom). This should take between 15 and 30 minutes. Remove from the oven and pour the syrup on it immediately. Let it sit for about an hour to absorb the syrub. After the first few minutes you might want to tilt the tray back and forth a couple times to make sure the syrup spreads around.

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