YUMMY! Finger Baklava

Posted on June 28, 2019

Rolled up YUMMY Goodness in the form of Finger Baklava made daily at Phoenicia Specialty Foods!


56 pieces


3 phyllo sheets (The Fillo Factory #4 (12 x 17))

4 oz filling

Spray bottle of water

12 x 17 foil tray, buttered

18” metal rod, ¼” diameter

Raw Pistachios 

2 lbs sugar

8 oz water

1 teaspoon lemon

1 teaspoon orange blossom water



Pistachio Filling

Place desired amount of pistachios in processor.

Using on/off turns, blend until nuts are ground to medium-fine texture.

Transfer nuts to a storage container.

Preheat oven to 400°F.

Citrus Blossom Syrup

Combine sugar and water in a heavy medium saucepan.

Bring to boil over medium-high heat, stirring until sugar dissolves.

Add lemon.

Reduce heat to medium and boil until syrup is reduced slightly, about 15 minutes.

Add orange blossom water while syrup is still warm.

Transfer to bowl and cool completely.  Place into storage container.

Baklava Finger

Place 2 phyllo sheets flat on a surface.

Spray a fine mist of water over the surface of the dough.

Brush a thin coat of butter over the surface of the dough.

Place metal rod about 1” from the bottom edge.

Fold flap over metal rod.

Place another phyllo sheet over the first sheet, covering about 4” from the top edge of the first sheet.

Spray a fine mist of water over the surface of the dough.

Brush a thin coat of butter over the surface of the dough.\

Sprinkle filling over the lower portion of the sheet, covering the surface from the metal rod to about 1” below the middle seam.

Begin rolling the metal rod over the layer of filling. Roll back and forth over the seam to seal the edge.

Push inward from each end, about 1”, to create ripples in the roll.

Gently push from one end to remove the roll from the rod.

Place in prepared metal tray. Each tray will accommodate 14 rolls.

rush a coat of butter over the top.


Make sure to rotate the tray in the oven with each temperature change.

Bake at 350°F for 10 minutes.

Lower to 330°F and bake for 15 minutes.

Lower to 310°F and bake for 10 -15 minutes.

Lower to 300°F and bake for 10 minutes.

Lower to 280°F and bake for 10 minutes.

Increase to 320°F and bake for 6 minutes.

Remove from oven. If puffy, re-cut lines to release air.  Otherwise, drizzle syrup over baklava while still hot.

Place in cooler for 20 minutes before removing and placing on rack (enables more puffiness to remain and gives it a bit more crunch).


Cut each roll into 3” sections.

Return to oven to warm (syrup is absorbed better when warm).


Drizzle syrup over warm baklava fingers in tray.


Dip each end of baklava finger into crushed pistachios. Place a tiny spoonful of crushed pistachios on the center atop each baklava finger.