Almond Baklava Fingers
from http://www.wanderingspice.com/

The author of this recipe, who is Arab American, titled it Cashew Baklava Fingers, yet the ingredients list almonds. She says, "This recipe is a variation on my almond baklava fingers, and if we’re being honest, it’s even better. Traditionally, pine nuts were used as the filling – they’re creamy and expensive and regal. Nowadays cashews are the norm, as they still have that wonderfully soft consistency." I renamed the recipe to Almond Baklava Fingers to match the ingredients in the recipe, but as the author notes cashews or pine nuts could also be used.

This recipe yields a small batch of baklava but is easily doubled or tripled.

For the pastry and cashew filling
1 package phyllo dough (preferably refrigerated rather than frozen), at room temp
2 cups almonds, skin-on
3 tbsp syrup (see below)
1 cup butter, melted
3 tbsp crushed pistachios, for garnish

For the syrup
2 cups white sugar
1 cup water
1 tbsp lemon juice
1 tsp orange blossom water [or use orange peal when cooking the syrup]
1/2 tsp rosewater

Remove phyllo dough from the fridge and thaw according to package instructions.

Preheat oven to 160C / 320F. Prepare the syrup: place sugar and water in a small saucepan and bring to the boil. Allow the syrup to boil 2-3 minutes without stirring (stirring causes the sugar to crystallize). Add the lemon juice and continue boiling for 10 minutes until it is a light, syrupy consistency that coats the back of a spoon. Remove from heat and stir in the orange blossom and rose waters. Set aside to cool.

Pulse the almonds in a food processor until coarsely ground. Pour in three tablespoons (or a drop more, to taste), of the syrup. Continue pulsing until the almonds are finely ground and the syrup is well incorporated. Melt the butter and set aside.

Line a baking dish with wax paper. Remove the phyllo dough from its packaging, and place a clean, damp cloth on top to keep them from drying out. Place one sheet horizontally on your work surface (the long side facing you), and brush all over with melted butter. Place another sheet on top and brush with butter.

Fold the sheets in half, width-wise (take the bottom corners and fold up to the top corners, so the long side is still facing you), and brush lightly again with butter. Spoon 3 tbsp of the almond mixture into a line, 1/2-inch up from the seam. Roll the dough over the almonds and continue rolling into a long log. Butter the log and place, seam-side down, in the lined baking dish.

Repeat this process until all of the almond filling is used up, tightly packing the logs in the baking dish. Using a sharp knife, cut the arranged logs into bite-sized fingers, about 2.5 inches long. Bake for 40-45 minutes, until crisp and golden brown.

Remove from the oven, and immediately pour half of syrup into the cracks between the rows of baklava, and all around the edges (this keeps the tops crispy, and allows the syrup to penetrate the sides and nut mixture). Sprinkle the crushed pistachios all over the top. Serve hot from the oven, or at room temperature, with extra syrup on the side.

Store in an airtight container in the fridge for 2 weeks, or in the fridge for up to 3 months.

Yield: 1 9" x 5" pan of baklava