Halloween Baklava Fingers

Prep Time 1 30

Thawing Time 2

Total Time 3 30

Servings 30 Baklava Fingers

Digital scale (or dry measuring cups, liquid measuring cup, and measuring spoons)
Small, heavy-bottomed saucepan
Silicone spatula
Food processor (or knife with a cutting board) – for chopping pistachios
Damp paper towels
Sharp knife
9×13 baking dish

1 sleeve of frozen phyllo dough sheets (approximately 20 sheets of phyllo dough)
1½ cups (203g) ground pistachios
3 Tbsp (38g) granulated sugar
1 Tbsp + 1½ tsp (9g) orange blossom water
3 sticks (340g) unsalted butter, melted and clarified
2 Tbsp (40g) strawberry or raspberry jam, strained
A few drops of red gel food coloring (optional)

About 2-3 hours before starting to make the recipe, remove one roll of phyllo dough from the box in the freezer and allow the dough to completely thaw and come to room temperature. Do not open the plastic bag while the dough is thawing. Phyllo dough dries out very quickly, so the closed plastic is keeping the dough moist. If you don’t give the phyllo dough sufficient time to thaw, the dough will be brittle and much more likely to crack when unrolling it and working with it.

Place all the simple syrup ingredients in a small saucepan over medium heat on the stove. Heat the mixture until the sugar has completely dissolved. Remove from the stove and cool to room temperature. Remove the cinnamon stick after the syrup has cooled. Typically, there is a small amount of foam that forms while making the simple syrup. You can leave this on the top or you can skim it off. The foam will not affect the flavor or look of the finished baklava. While the syrup is cooling, make the baklava.

Place ground pistachios and sugar into a medium bowl and stir to combine. This allows the sugar to evenly distribute before adding the orange blossom water. If you add all three ingredients at the same time, the sugar tends to clump in one spot. Next, add the orange blossom water and stir until the pistachio mixture is completely moistened.

Preheat your oven to 350°F/180°C and get all your components prepared before assembling.
Remove the thawed phyllo dough from the plastic sleeve and unroll. Place a damp (not wet) paper towel over the dough to keep it from drying out while assembling the baklava. Each time you need a phyllo sheet, remove the paper towel, use a sheet of dough, and then immediately return the paper towel.
Set your bowl of pistachio filling, bowl of melted butter, pastry brush, and sharp knife on your counter as well.

Take one sheet of phyllo dough, place it on the work surface, and carefully brush melted butter over the sheet of dough. Place a second sheet of phyllo dough over the top of the first and brush with butter. Repeat this process two more times for a total of four phyllo dough sheets.
Next, place a few tablespoons of the nut filling along the short edge of the phyllo dough. Tightly roll the phyllo dough over the nut filling and continue rolling until the baklava finger is approximately ¾” wide (i.e., at the diameter). This was approximately half of my phyllo dough sheet. If there is excess phyllo dough, cut it off with a knife and use it to assemble the next finger. Ensure the edge of the dough is tight on the finger otherwise the “seam” will puff during baking and not look as nice. If necessary, apply a small amount of butter to the edge to help it stay in place.
Cut the roll into finger length pieces. I typically cut the roll into thirds. Use your fingers to pinch the top and bottom third of each finger to make the baklava finger look more like a human finger. Use the back of a knife to create knuckle indentations, and then place the finger in a baking dish and brush with butter.
Next, add an almond slice at one tip so that it looks like a fingernail. Press firmly to adhere the fingernail/almond.

Bake for 30 minutes or until golden brown. After removing the baklava fingers from the oven, and while the baklava is still hot, pour a few tablespoons (or desired amount) of simple syrup over the fingers and let it absorb into the baklava. Allow the baklava to rest for 45-60 minutes before eating.

For the blood, spoon a small amount of strained red jam (e.g., strawberry or raspberry) into a small bowl. If the jam is too dark, add a small amount of red food coloring to brighten it. Place it in the microwave for 5-10 seconds to melt the jam slightly and then dip the non-fingernail end of the finger into the melted jam.

Keep the Halloween Baklava Fingers for up to 2 weeks in an airtight container at room temperature or in your fridge. They will stay crisper at room temperature, but they will get firm and chewier if your store them in the fridge. I like to bake my baklava in Pyrex containers that have lids so all I have to do is put the lid on after they cool.