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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1 lb phyllo pastry |
2 cups almonds |
2 tablespoons sugar |
some cinnamon |
some rose water |
peanut oil or olive oil |
orange rind |
2 cups sugar |
2 cups water |
1 cup honey |
1/2 lemon juice |
1/2 cup almonds, roasted and grated |
1/2 teaspoon cinnamon |
Directions:
1. Prepare the stuffing.
2. Grate the almond kernels and add the sugar and the cinnamon.
3. Pour some rosewater, as much as is necessary in order to shape them.
4. Cut the phylo into small square pieces approximately 5x8 cm, then moist them with some butter using a brush.
5. Place on each square piece one teaspoon of stuffing and roll, folding in the sides.
6. (It should look like a cigar) In a large skillet, warm plenty of oil with the orange peel, then once the peel turns dark remove it and fry in a high temperature at first then medium later until the fingers turn golden brown.
7. Remove them with a fork and place them on absorbent paper and preserve them warm.
8. Prepare the syrup.
9. Boil in a pot for 5 minutes the sugar with the water then pour the honey with some lemon juice and stir until the honey melts.
10. Sink the fingers in the warm syrup for a few minutes and remove.
11. Combine the almond kernels with the cinnamon.
12. Place the fingers on a platter and sprinkle the mixture on top.
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