Recipe

Daktyla Ladies Fingers And Pishies Recipe

Add Step-by-Step Photos	Ivy / All my dishes 2 years, 1 month ago Daktyla or ladies' fingers are named so because of their shape. Very crunchy and tasty, we usually serve them at parties as a dessert. Pishies are done with leftover dough. Prep:45m Cook:20m Servings:100	Ivy
	crunchy almond cinnamon sweet

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Ingredients

Start with the dough first:

Dough (see basic instructions on how to make dough as given in dough recipe)

• ½ kilo self-raising flour

• A pinch of salt

• Lukewarm water (about 1 glass)

• Olive oil or preferable any other oil such as corn oil, peanut oil etc. (1 wine glass)

• 1 spoonful of vinegar

Continue with syrup

• 2 cups of sugar

• 1 ½ cup of water

• 1 spoonful lemon juice

• cloves

• cinnamon stick

• lemon peel

• 1 spoonful of rose water or anthonero

For the filling:

1 ½ cup of almonds, finely ground

1 spoonful cinnamon

½ cup of sugar

Rose water

Directions

Syrup. Place in a sauce pan the sugar, water, cinnamon stick, cloves, lemon peel and juice and bring to boil for 3 minutes. Remove cinnamon, cloves and lemon peel and let it cool. Add the rose water.

Filling. Ground almonds and mix with sugar, cinnamon, and as much of rose water to make a firm mixture.

Dough. Roll out the dough, if you do by the machine go until no.5, if you are doing it by hand make it really thin and then cut into piece of 8 Χ 10cm. Place about ½ - 1 spoonful of filling at the smallest side an roll to the shape of a finger. Press the edges firmly with a fork to seal.

Oil for frying

Heat plenty of oil in a frying pan. Add daktyla and fry on both sides. Remove with a straining ladle and place in the syrup. When other daktyla are ready for the syrup remove the first ones in a strainer, and place a second batch, and then place the first in a platter and place the next batch, repeating the procedure. It is better to have help doing this because it is a fast procedure: fry – place in syrup – place in strainer – place in platter.

IN PICTURE DAKTYLA AND PISHIES

If we still have dough we roll it as thin as we can, spread some olive oil to wet phyllo, sprinkle with cinnamon and sugar. We make a roll and then cut it in small pieces (2 cm). We flatten them with rolling pin, fry and bathe in remaining Syrup. Remove to platter and sprinkle ground almonds.

Bon Appetite!

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