Recipe Courtesy of Chef Lisa Morgan
From the demo Halloween Treats
Ingredients
Pistachio
12 honey dates, depitted and crushed
2 sheets pistachio fillo dough
1 tablespoon unsalted butter, melted
1/2 cup pistachios, roasted and chopped
2 tablespoons orange blossom honey
Almond
2 sheets fillo dough (approximately)
2 tablespoons almond paste
12 honey dates, depitted and crushed
1/4 cup crushed almonds, roasted and chopped
2 tablespoons honey
Method
• Prepare dates. Remove pits and crush dates. Take 3 and roll them into the shape of a cigar.
• Prepare Phyllo dough. Melt butter and set aside. Take one sheet of phyllo dough and lay flat on work space. Using a pastry brush, lightly brush melted butter on phyllo dough. Fold over in half. Cut in half and use halves to envelope the rolled dates. Fold the top down and the bottom up. Then starting from the right side, roll phyllo dough around dates. Brush seam with melted butter.
• Bake. Place rolled fingers (seam side down) on baking sheet lined with parchment paper. In a oven preheated to 375 degrees Fahrenheit, bake just until the phyllo dough is slightly brown. Remove from oven and cool.
• Garnish. Heat pistachios in a sauté pan until lightly toasted. Add honey. Reduce honey until syrup consistency. Lightly spoon mixture over top of the baked “finger” while warm. Place a halved pistachio (or almond silver) on tip of finger for fingernail (attach with honey).
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