I recently discovered a new dessert that has quickly become one of my favorites: baklava fingers. These delicious treats are a variation of the traditional baklava, which is a sweet pastry made of layers of phyllo dough, chopped nuts, and honey syrup. They are smaller and more manageable than the full-sized version, making them perfect for snacking or sharing with friends.
One of the things I love about them is their unique texture. The layers of phyllo dough and chopped nuts create a satisfying crunch, while the honey syrup adds a sticky sweetness that perfectly balances out the nuttiness. They’re also surprisingly easy to make at home, with just a few simple ingredients and some basic baking skills. In fact, I’ve started making batches of this dessert to bring to parties and potlucks, and they’re always a hit.
One evening, my fiancée and I had dinner at a Lebanese restaurant in New Orleans. We had a great meal, and I decided to order a dessert from the menu. After a little while, a young waitress brought it to our table. It was a plate of baklava fingers, and they looked delicious.
During our meal, a staff member accidentally dropped a tray of dishes or glasses, causing a loud crash. The commotion settled after a while, and we continued to enjoy our dinner. After finishing dinner, I requested the recipe from the restaurant chef, who agreed to give it to me.
The recipe contained the following ingredients: phyllo dough, chopped walnuts, orange blossom water, clarified butter, rose water simple syrup, crushed pistachios, sugar, water, and lemon juice.
Overall, I was thrilled to receive the recipe and couldn’t wait to try it out for myself. They were a hit with my friends and family, and I continue to make them to this day.
Accompanied dishes
When it comes to serving baklava fingers, many dishes can complement its sweet and nutty flavors. Here are a few of my favorite dishes to serve alongside them:
- Turkish coffee: A strong and rich cup of Turkish coffee pairs perfectly with the sweetness of baklava fingers. The bitterness of the coffee helps to balance out the sweetness of the dessert, creating a perfect harmony of flavors.
- Fruit platter: A colorful fruit platter is a refreshing and healthy accompaniment to this dessert. The natural sweetness of the fruit complements the sweetness of the dessert, while the acidity of the fruits helps to cut through the richness of the nuts and syrup.
- Rosewater-infused yogurt: A dollop of rosewater-infused yogurt is a light and creamy addition to baklava fingers. The floral notes of the rosewater add a delicate aroma to the dessert, while the tanginess of the yogurt helps to balance out the sweetness.
- Mint tea: A hot cup of mint tea is a soothing and refreshing beverage to serve alongside these fingers. The coolness of the mint helps to cleanse the palate between bites, while the warmth of the tea is a comforting contrast to the coldness of the dessert.
Ingredients:
- 16 oz. of phyllo dough
- 2 cups of chopped walnuts
- 1 tablespoon of orange blossom water
- 1½ cups of melted clarified butter
- 1¾ cups of rose water simple syrup
- ¼ cup of crushed pistachios
For the Attar (a simple syrup from rose water)
- 2 cups of sugar
- 1 cup of water
- 1 tablespoon of lemon juice
- 2 teaspoons of rose water
- 1 teaspoon of orange blossom water
How to Make Baklava Fingers?
- Start by making the simple syrup. Mix sugar, water, and lemon juice in a pot, bring to a boil, and let it simmer for 7 minutes. Turn off the heat, add rose water and orange blossom water, mix, and allow it to cool down.
- Next, preheat your oven to 375 F and melt the butter.
- Next, finely chop the walnuts using a food processor. Mix them with 1/4 cup of the cooled rose-water syrup and a tablespoon of orange blossom water.
- Take out the phyllo dough and take away two sheets. Cover the rest with a damp towel to keep it from drying out. Spread a thin line of the walnut mix on the phyllo, leaving 2 inches at the bottom. Roll it tightly and place it on a baking tray lined with parchment paper.
- Keep doing this until you use up all the phyllo dough and walnut mix, making about 10 rolls in total.
- After preparing all the rolls, drizzle the melted butter on top. Bake at 375°F for roughly 20 minutes until they’re crispy and golden. Once done, add the cooled rose-water syrup and decorate with crushed pistachios.
- And there you have it, a delicious and crunchy dessert ready to be sliced and served!
Storing and Shelf Life
As someone who has made and enjoyed baklava fingers many times, I can tell you that they can be stored for up to a week in an airtight container at room temperature. However, it’s important to note that the longer they sit, the less crispy they become.
If you want to keep them fresh and crispy for longer, you can store them in the refrigerator for up to two weeks. Just make sure to keep them in an airtight container to prevent them from absorbing any odors from other foods in the fridge.
If you’re planning on storing your baklava fingers longer than two weeks, I recommend keeping them in the freezer. They can be frozen for up to three months without losing their flavor or texture. To freeze them, Just tightly wrap them in plastic and put them in a freezer bag or airtight container. When you want to eat them, allow them to thaw at room temperature for a couple of hours before serving.
Overall, they are a delicious treat that can be stored for a decent amount of time if stored properly. Whether you’re storing them at room temperature, in the fridge, or the freezer, make sure to keep them in an airtight container to preserve their freshness.
Common Mistakes and Tips
When making baklava fingers, there are a few common mistakes that can easily be avoided with some simple tips. Here are some things to keep in mind:
- Don’t overfill the phyllo dough layers: One of the most common mistakes when making them is to overfill the layers of phyllo dough. This can cause the filling to spill out and the layers to become soggy. To avoid this, make sure to use a light hand when adding the filling and spread it evenly across the layer.
- Use a sharp knife: When cutting them, it’s important to use a sharp knife to ensure clean cuts. A dull knife can cause the layers to become squished and the filling to spill out. A sharp knife will also make it easier to cut through the layers of phyllo dough without tearing them.
- Brush each layer with butter: To ensure that the baklava fingers are crispy and golden brown, it’s important to brush each layer of phyllo dough with melted butter. This will also help to keep the layers separate and prevent them from sticking together.
- Let the baklava cool before adding syrup: After baking them, it’s important to let them cool completely before adding the syrup. If the syrup is added while the baklava is still hot, it can cause the layers to become soggy and the filling to spill out.
Variations of Baklava Fingers
As a baklava lover, I have experimented with different variations of this dessert. Here are some of my favorite variations:
- Nutty Delight: Instead of using only one type of nut, I mix two or three different types of nuts to create a more complex flavor. My go-to combination is pistachios, walnuts, and almonds. I also add a sprinkle of cinnamon to the nut mixture for an extra kick of flavor.
- Chocolate Indulgence: For those with a sweet tooth, this variation is a must-try. I add a layer of melted chocolate between the phyllo dough and the nut mixture. I use dark chocolate to balance out the sweetness of the honey syrup.
- Fruity Twist: To add a fruity twist to my baklava fingers, I mix chopped dried apricots, cranberries, and figs with the nut mixture. I also add a teaspoon of orange zest to the honey syrup for a citrusy flavor.
These are just a few of the many variations you can try with them. Don’t be afraid to get creative and experiment with different flavors and ingredients.
Conclusion
In my opinion, baklava fingers are a delightful dessert that everyone should try at least once. The combination of crispy layers of phyllo dough, sweet honey syrup, and nutty filling make for a truly unique and satisfying treat.
One of the things I appreciate most about them is their versatility. They can be enjoyed as a midday snack, a post-dinner dessert, or even as a sweet addition to a brunch spread. Plus, with so many variations of fillings and toppings, there’s always something new to try.
When it comes to making baklava fingers, it’s important to have patience and attention to detail. Each layer of phyllo dough must be carefully brushed with butter or oil, and the filling should be evenly distributed for the best results. However, with a little practice, anyone can master the art of baklava making.
Overall, I highly recommend giving baklava fingers a try. They’re a delicious and unique dessert that’s sure to impress your friends and family. So why not whip up a batch today and see for yourself just how tasty they can be?
Did you know? Baklava fingers can be a perfect dessert after having yakhnet batata.
Get the recipe now (by clicking the image below):
