Baklava Fingers with Honey and Pistachio – Pareve version

👨‍🍳 Method

For the Wrapping Dough

1. 1
   Thaw the phyllo dough in the fridge overnight, until pliable but still cold.

   Refrigerator

   💡Work with store-bought dough while it's cold: warm puff pastry gets sticky and won't puff in the oven, and phyllo sheets dry out fast, so keep the waiting sheets covered with a damp towel.

For the Sugar Syrup

1. 2
   Bring the sugar, water and honey to a boil. Turn down the heat and simmer 5 minutes, until the sugar melts and the syrup thickens slightly.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2. 3
   Add the lemon juice and rose water.

   💡The lemon keeps the sugar from crystallizing again.
3. 4
   Cool completely.

   💡Cold syrup on a hot pastry soaks in evenly.

To assemble

1. 5
   Preheat the oven to 180°C (355°F) and butter the pan.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 6
   Mix the walnuts, pistachios, sugar and rose water.
3. 7
   Lay a sheet of phyllo on the work surface and brush with butter, set a second sheet on top and brush again.

   Pastry brush
4. 8
   Place a line of filling along the edge and roll into fingers.
5. 9
   Repeat with the rest of the sheets and close the ends, and arrange in the pan and brush butter over the top.

   Baking pan
6. 10
   Bake 25 minutes, until the rolls turn golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 11
   As soon as they come out of the oven, pour the cold syrup over the rolls and let cool before serving.