Bride's Fingers
Mayte Rueda
This delicious bride's fingers recipe is made with phyllo pastry, which is characteristic of various Middle Eastern countries. Remember that this tasty dessert can vary according to the region, but it is always prepared with phyllo pastry and nuts of all kinds, although some recipes also incorporate cheese and a honey or syrup.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
  • 1/2 kilos flour, for the phyllo pastry
  • 1 teaspoon salt, for the phyllo pastry
  • 1 teaspoon sugar, for the phyllo pastry
  • 3 tablespoons vegetable oil, for the phyllo pastry
  • 1 tablespoon vinegar, for the phyllo pastry
  • 1 1/2 cups milk, warm, for the phyllo pastry
  • cornstarch, for rolling out the phyllo pastry
  • 1 cup pistachio, for the filling
  • 1 cup walnuts, for the filling
  • 3/4 cups sugar, for the filling
  • 2 cups water
  • 2 cups sugar
  • 1 teaspoon cardamom
  • 1 teaspoon orange blossom essence
  • 1 orange zest
  • 1 cup ghee, approximately
Preparation
40 mins
20 mins
Low
  • Sift the flour, salt, and sugar using a sieve over a surface, mix the ingredients, and form a volcano. Then add the liquid ingredients, vinegar, oil, and warm milk gradually; it is important to do it this way to measure the moisture of the dough. If necessary, add more warm milk. Knead until integrated and until the dough is smooth and homogeneous. Let the dough rest for 15 minutes.
  • Once the dough has rested, cut it into pieces of approximately 80 g, form balls, and roll it out using a rolling pin on the surface, using enough cornstarch to prevent sticking. Remember that patience is very important, as this dough needs to be very thin. If necessary, let it rest after rolling it out and roll it again; do so. Then cover the sheets of phyllo pastry with plastic wrap to prevent them from drying out.
  • For the filling: Grind the walnuts, pistachios, and sugar using a food processor until you achieve a crumbly texture. Set aside.
  • For the syrup: Mix the water, sugar, cardamom, orange blossom essence, and orange peel in a pot, heat over medium-low until the ingredients are fully integrated and until you achieve a slightly thick texture (10 min). Remove from heat and cool.
  • To form the bride's fingers: Place a sheet of phyllo pastry vertically on a surface dusted with cornstarch, use a wooden stick or whatever you find available (that has a thickness similar to a chopstick) and place it horizontally, leaving 4 cm of the sheet (on the side facing your body), fold the piece that extends beyond the phyllo pastry sheet toward the other end (as shown in the video) and add some of the walnut filling along, towards the stick. Use the stick to roll the pastry, add more filling, and roll. Repeat the process almost until you reach the end of the sheet, leave 4 cm of the sheet and brush with clarified butter, finish rolling to close. Take the ends of the pastry and press inward, sliding the entire bride's finger to form the characteristic wrinkles, transfer to a baking tray and remove the stick, leaving a space in the middle. Repeat the process until all the sheets are used.
  • Once all the fingers are on the baking tray, brush with plenty of clarified butter and make cuts so that they are 4 cm long, adding more butter over the cuts.
  • Bake at 180 °C for 20 minutes.
  • Remove from the oven and while the fingers are still hot, pour the syrup over them, as they need to be very moist.
  • Decorate with a bit of the leftover nut mixture and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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