The number of various fillings for this crunchy sweet treat is endless!
Asabi’ Zaynab Pastry Fingers
20-25 sheets of either Filo Dough or Spring Roll Pastry
1 ½ – 2 cups Mozzarella Cheese
1 can Ishta (Sweet Cream)
¼ cup Sugar
2 tbsp Rose Water
Dash of Cinnamon
Vegetable Oil for Frying
Water in a little bowl mixed w/1 tsp Flour or Cornstarch (for sealing)
Atir (Simple Syrup)
1 ¾ cups Sugar
1 cup of Water
1 tbsp Rosewater
Squeeze a little Juice from a Fresh Lemon
Atir (Simple Syrup)
Start by making your simple syrup since this will need time to cool off
In a small saucepan combine all of the ingredients except the lemon juice and place on medium heat on the stove stirring until it comes to a boil. You want all the sugar to dissolve.
Once the syrup comes to a boil, reduce the temperature to low heat for another 8-10 minutes. You will see the syrup become thicker. At this time, squeeze a little lemon juice and let it continue boiling for another 4-5 mins.
Remove the saucepan from the heat and let it cool to room temperature.
Asabi’ Zainab (Pastry Fingers)
In a bowl, mix the mozzarella, ishta (sweet cream), sugar, rose water and cinnamon until everything is incorporated.
Begin by taking your pre-cut squares of filo dough or spring roll dough and separating them. Take one at a time and keep the rest wrapped in a damp cloth to avoid them from drying out
To make the fingers, take the first sheet of pastry dough and place a teaspoon of the cheese mix at the bottom. Be sure to leave a little at the edge to be able to roll
You want to make sure it’s tightly sealed so no cheese melts out when frying
To roll, dip your finger in the flour/water mixture and paint the left and right edges from top to bottom of your pastry dough and then fold them in to seal.
After this, grab the bottom near where the cheese is, and tightly roll the dough with the cheese shut. Once you get to the last inch, dip your finger in the flour/water again and
paint the top of the dough, then tightly seal the roll and place it on a baking sheet lined with parchment paper
Do this step with all the pastry dough sheets
Deep Frying the Asabi’
In order to ensure that the cheese melts while also cooking the pastry dough evenly, you want to fry them at a lower temp.
Fill a pan with oil and heat up on medium low heat. Place all the fingers (or as many as you can fit) in the oil. Usually I don’t make all of them the same day and freeze half so I am able to fit them all in the pan.
Fry them, constantly turning them to make sure they cook evenly and golden.
Once they’re ready, transfer them on to a paper towel lined plate to soak up the oil for about a minute and then drop them into the simple syrup saucepan to soak up that delicious sweetness.
Garnish with pistachios and rose petals and enjoy!