Egyptian Phyllo-Pastry Fingers- Asabi Gullash - cooking recipe

Ingredients

Egyptian Mixed Nuts for Sweets
2/3 2/3 cup peanuts or 2/3 cup pistachios, in any combination, finely crushed
1/3 cup sugar
1/2 1/2 teaspoon vanilla or 1/2 teaspoon cardamom, may be added if desired
Sugar Syrup for Sweets
1 cup sugar
1/2 cup water
1 teaspoon lemon juice
Pastry
1 lb phyllo dough (gullash in Egyptian)
1 tablespoon cinnamon
2 -3 tablespoons butter, melted

Preparation

Cut the pastry into 4 inch squares and keep covered so that they don't dry out. Plastic wrap covered by a damp tea-towel works well.
Add cinnamon to nut mix.
On each square, place nut filling thinly, pencil shaped, about 1/2 inch from the sides of the dough.
Turn in the sides so the filling won't fall out, and then roll up tightly and place on a buttered tray.
Brush with the melted butter and bake in a 350 degree oven until golden.
Remove from tray and dip immediately into cold sugar syrup.
Serve hot or cool.