Baklava Fingers

Baklava Fingers

Baklava served with Persian Fairy Floss

500g walnuts

2T soft brown sugar

1Tb honey

1tsp ground cinnamon

1Tb lemon zest

20g butter, melted

10 sheets filo pastry

50g butter, melted


1 cup sugar

2 T honey


To serve:

pink Persian fairy floss

  1. Place the walnuts, sugar, cinnamon, honey, lemon zest and butter into small bowl of a food processor, and pulse until finely chopped.
  2. Remove one sheet of filo and cover the rest to prevent drying out. Place the sheet of filo onto workbench and brush with melted butter, place another sheet of pastry on top.
  3. Cut sheet into 2 strips for large fingers or 2 strips for smaller fingers.
  4. Divide mixture into 10, and shape into a log, it should be 2/3 of the length of the pastry. Place a log of mixture in the centre of the pastry.
  5. Fold edges over the nut mixture, brush length of pastry with butter roll.
  6. Cut the sheet into 3 strips and place a heaped teaspoon of filling close to the front edge of pastry. Roll up, tucking in the edges. Place on a grease tray and brush with melted butter.
  7. Repeat until all filling is used.
  8. To make the syrup, combine the sugar, honey and ½ cup water in a small pan. Stir over low heat, without boiling, until the sugar has completely dissolved.
  9. Bring to the boil, and then simmer for 5 mins.
  10. Pour over cooked fingers, serve with fairy floss.

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