Asabia El Aroos (afghanistan)

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 12
• 100 g sugar
• 100 ml water
• 1 teaspoon lime juice
• 100 g almonds or 100 g pistachios
• 50 g sugar
• 1 egg
• 200 g frozen phyllo dough or 18 pieces phyllo dough

Recipe

• 1 prepare the syrup (sugar, water, lime juice) in advance and chill it in the fridge. i can’t stress enough how important this is, since my syrup wasn’t cold enough and, consequently, not thick enough.
• 2 to make the filling, simply combine sugar and nuts in a food processor.
• 3 first preheat the oven to 375°f (180°c). cut the filo into 18′ * 12′ (about 30 * 22cm). lay the rectangles on the table one by one, with the shorter side facing you. place a table spoon of the filling on the side facing you and roll it up from the short side, forming a fat cigar shape. place on the baking sheet with the cut edge down. repeat with the remaining dough.
• 4 beat the egg and brush the tops of the pastries. bake for 15-20 min, or until golden brown.
• 5 place everything on a tray and pour the syrup over. alternatively, if that sounds too sweet for you, you can just dip the “fingers” in syrup.