Phyllo Pastry Fingers Food

EGYPTIAN PHYLLO-PASTRY FINGERS- ASABI GULLASH

Steps:

• 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.

PHYLLO PASTRY FINGERS

Steps:

• Separate pasty sheets and spray on one side.
• Put two sheets on top of each other and spread on tomato paste.
• Sprinkle cheese onto them.
• Put other two sheets on top of each other and lay on top.
• Cut 1 inch fingers with a very sharp knife, the entire length of the pastry.
• Twist each finger so each length twists three to four times and lay on a baking sheet.
• Put in oven and cook to pastry's cooking directions.
• Yummy!

CHEESY SESAME PHYLLO BITES

Steps:

• Preheat oven to 375°F. Place a sheet of phyllo on a parchment-lined baking sheet. Brush lightly with butter and top with a second sheet of phyllo, pressing gently to adhere. Brush with butter and top with another sheet, pressing gently again; brush with egg white. Sprinkle half of sesame seeds and half of paprika over phyllo; season with salt and pepper. Scatter half of Gruyère over top. Using a pizza cutter or sharp knife, cut phyllo into 2" squares. Bake crackers until golden brown, 8-10 minutes. Let cool on baking sheet 3 minutes before serving. Repeat with remaining phyllo, butter, egg white, sesame seeds, paprika, Gruyère, and more salt and pepper, building on another parchment-lined baking sheet.
• Do Ahead:
• Crackers can be made 8 hours ahead. Store airtight at room temperature.