Egyptian Phyllo-Pastry Fingers- Asabi Gullash

• Egyptian Mixed Nuts for Sweets
• 2/3 2/3 cup peanuts or 2/3 cup pistachios, in any combination, finely crushed
• 1/3 cup sugar
• 1/2 1/2 teaspoon vanilla or 1/2 teaspoon cardamom, may be added if desired
• Sugar Syrup for Sweets
• 1 cup sugar
• 1/2 cup water
• 1 teaspoon lemon juice
• Pastry
• 1 lb phyllo dough (gullash in Egyptian)
• 1 tablespoon cinnamon
• 2 -3 tablespoons butter, melted

1. Cut the pastry into 4 inch squares and keep covered so that they don't dry out. Plastic wrap covered by a damp tea-towel works well.
2. Add cinnamon to nut mix.
3. On each square, place nut filling thinly, pencil shaped, about 1/2 inch from the sides of the dough.
4. Turn in the sides so the filling won't fall out, and then roll up tightly and place on a buttered tray.
5. Brush with the melted butter and bake in a 350 degree oven until golden.
6. Remove from tray and dip immediately into cold sugar syrup.
7. Serve hot or cool.

egyptian mixed, peanuts, sugar, vanilla, sugar syrup, sugar, water, lemon juice, pastry, phyllo, cinnamon, butter

Taken from www.food.com/recipe/egyptian-phyllo-pastry-fingers-asabi-gullash-183792 (may not work)