Baklava Fingers Recipe – Lebanese Special
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 Time30 min
- Cook Time25 min
- Total Time55 min
Baklava Fingers Ingredients:
- 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
- Attar (Rose Water Simple Syrup)¼
- 2 cups Sugar
- 1 cup Water
- 1 tb. Lemon Juice
- 2 tsp. Rose Water
- 1 tsp. Orange Blossom Water
How to Make Baklava Fingers
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.
Preheat the oven to 375 F. Melt the butter and set it aside.
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.
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.
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.
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.
Slice and serve!