Name: Bride's Fingers
Prep time: 60 min
Cook time: 20 min
Yield: 20
Cuisine: Internacional
Ingredients: 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.