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Print this Recipe    Bride Fingers

Brides Fingers
(Asabia el Aroos)

Sweet Syrup
1/2 package (16 oz.) frozen filo dough, completely defrosted
1/4 cup unsalted butter, melted (optional)

1/2 cup almonds or pistachios, pulverized in food processor with
1/3 cup sugar

1 egg, beaten
sugar

Prepare the syrup in advance and chill in the refrigerator.

Combine the filling ingredients.

Preheat the oven to 375 degrees F. Grease 1 or 2 baking sheets.

Cut the filo in half crosswise and again in half, stacking the
covering with a slightly dampened towel to prevent drying. Lay 2
rectangles on your work surface with the shorter sides facing you,
and brush lightly with melted butter.

Place a rounded tablespoon of the filling in a line across the
shorter side of filo that faces you. Fold the longer edges of the
pastry inward, sealing in the sides of the filling, and roll the
pastry up from the short side, forming a fat cigar shape. Place on
the baking sheet with the cut edge down. Repeat with remaining
dough.

Brush the tops of the pastries lightly with a bit of beaten egg
and sprinkle with sugar.

Bake for 15 to 20 minutes, until golden brown.

Dip the warm fingers into cool Sweet Syrup and arrange on a serving
tray. Serve at room temperature.

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