Asabia El Aroos (Afghanistan) - cooking recipe

Ingredients

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

Preparation

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.
To make the filling, simply combine sugar and nuts in a food processor.
First preheat the oven to 375\u00b0F (180\u00b0C). 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.
Beat the egg and brush the tops of the pastries. Bake for 15-20 min, or until golden brown.
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.