Almond Pastry Fingers
Submitted by Phorinda
Middle Eastern fried pastries filled with spiced almond-cinnamon filling and dipped in sugar syrup. Crispy finger-shaped cookies that freeze beautifully.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThin pastry dough gets rolled around a cinnamon-clove spiced almond filling, sealed with fork tines, then fried until golden and crisp.
The hot pastries take a quick dip in cool sugar syrup, creating a crystalline coating that stays crunchy for days.
These thaktila can be made weeks ahead and frozen either before or after frying, making them ideal for large gatherings and celebrations.
Chef Tips
- Roll dough very thin so it crisps completely during frying without becoming tough
- Seal the edges well with a fork to prevent filling from leaking during frying
- Keep the syrup cool so it sets on the hot pastries rather than soaking in
- Store uncovered so the coating stays crisp rather than becoming sticky
Ingredients
Directions
Cut shortening into flour; add salt and water to consistency of soft dough.
Roll dough very thin; cut into strips about 4 inches by 3 inches.
Place on each strip ½ to 1 teaspoon filling. Roll lengthwise to make finger strips.
Use fork to seal finger strips.
Fry in vegetable oil and drain on absorbent paper.
Dip in cool syrup while hot.
Do not cover, so they will stay crisp.
Thaktila can be frozen uncooked or cooked, as needed.
Leftover syrup does not spoil and may be kept in refrigerator in airtight jar.
Makes 100 to 120 pieces.
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