Afghan Pistachio & Cardamom Bride's Finger Pastries! Easier and healthier than baklava!

Afghan Pistachio & Cardamom Bride's Finger Pastries! Easier and healthier than baklava!

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Even just for a minute... An interesting theme, as I never do many sweet sauces, so I was a bit stumped. I will be very keen to see what everybody else posts, as it is an area which I'm sure could encourage much creativity! In the end I managed to combine this blog hop with my other theme for September. September is Afghan Food Month, which has been delicious thus far! If you'd like to request a country to be featured then head on here and do so! I very almost made a baklava, because I absolutely love baklava and I've actually never made a pistachio one. But instead I opted for the Afghan option which I've never made before - after all, these feature countries are meant to be all about learning and trying new things right? These light and tasty Brides Fingers are actually much easier than making baklava. They are also comparatively healthier, as they use less margarine and the end results are dipped in the syrup rather than completely soaked in it. I'm still a sucker for baklava (check out my Walnut Baklava here), but I think I will probably make the Brides Fingers more often! Thanks to the super Kitchen Crusader for hosting this finger licking hop! Boil until the sugar is dissolved and the syrup becomes slightly thicker, abotu 15-20 minutes. Remove from the heat and add the orange blossom water and lemon juice. Combine the pistachios, sugar and cardamom in a food processor. Process until the nuts are well chopped. Cut your filo pastry sheets once longitudinally and once horizontally, to make 4 long thin strips out of each sheet. Lay 2 sheets of filo with the short end facing you on your work space. Grab a pastry brush and melted nuttelex and have them on hand.

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