Asabia el Aroos (Brides' Fingers)
Asabia el Aroos (Brides' Fingers) is a traditional Afghan recipe for a classic dessert of fingers made from filo pastry stuffed with nuts and sugar that are glazed, baked and dipped in citrus-flavoured syrup before serving. The full recipe is presented here and I hope you enjoy this classic Afghan version of: Brides' Fingers (Asabia el Aroos).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
12–14
Rating: 
Tags : Dessert RecipesBaking RecipesAfghanistan Recipes
Asabia el Aroos (Brides' Fingers): a classic Afghan recipe for a dessert of fingers made from filo pastry stuffed with nuts and sugar that are glazed, baked and dipped in citrus-flavoured syrup before serving, shown arranged on a serving plate.
Ingredients:
For the Fingers:
sweet syrup
500g packet of frozen filo pastry, defrosted
50g unsalted butter, melted
For the Filling
75g
almonds or pistachio nuts, chopped in a food processor
65g sugar
For the Glaze:
1 egg, beaten
sugar
Method:
Prepare the sweet syrup in advance, then allow to cool to room temperature and chill further in the refrigerator.
Combine the almonds and/or pistachio nuts in a food processor with the sugar and chop finely. Take your thawed file pastry and cut crosswise into triangles and again crosswise in half. Stack the resultant triangles up and cover with a damp cloth to keep moist.
Take two of the triangles and lay on your work surface so that the shorter side of the triangles faces you. Brush lightly with melted butter then place a rounded tablespoon of the filling in a line across the shorter side of the filo sheet facing you. Fold the longer edges of the pastry inwards so that the filling is sealed inside. Now roll the pastry up from the short side so that you end up with a fat cigar shape.
Transfer this to a greased baking tray, setting the open edge down. Repeat the process with the remaining pastry and filling. Once done, brush the pastries wit the beaten egg and scatter over the sugar.
Transfer to an oven pre-heated to 170°C and bake for about 15 minutes, or until warmed through and golden brown.
Remove the chilled syrup from the refrigerator and dip into this the hot fingers. Arrange on a serving tray and serve at room temperature.