أصابع البقلاوة بالمكسرات

We prepare the syrup by boiling sugar and water, then add lemon juice and vanilla or orange blossom water, and simmer until it thickens slightly like honey. Let it cool completely.

We finely grind the walnuts and peanuts, then add cinnamon and powdered sugar and mix well.

We melt the butter, lay out one phyllo sheet, brush it with butter, fold it in half, and brush the top again.

We place the phyllo sheet on a wrapped wooden stick, add a spoon of nut filling, and roll it tightly around the stick.

We gently press the ends to create pleats and remove the rolls from the sticks.

We arrange the baklava rolls in a baking tray, brush them with butter, and cut them evenly.

We bake them in a preheated oven at 180°C for about 45 minutes until golden.

We pour cold syrup over the hot baklava and garnish with crushed pistachios.