Contents 1 fingers with nuts 1.1 Components 1.2 Method of preparation 2 fingers gelash cream 2.1 Components 2.2 Method of preparation 3 Video Algelash apple Fingers with nuts the ingredients Packet from the flash. Crushed nuts from almonds, hazelnuts and walnuts - as desired. Tablespoon ground cinnamon. Tablespoon of sugar. Margarine. Diameter. How to prepare Mix walnuts, almonds, hazelnuts, cinnamon , and sugar in a side dish, and prepare a rectangular oven tray, then add it with oil. Cover the rest of the paper with a piece of cloth so that it does not dry. Cut the gel paper into two halves. Add each of them with a sufficient amount of oil. Separate the glacier sheet with a longitudinal shape, with the wide side facing us, then place a spoon of filling in the corner of the paste horizontally, then wrap the gel paper in a finger or a thin roll. Fill the rest of the flakes, then spread them in the oven tray, and place the fingers of the gelach in the ghee, then cut them in half so that they can be sliced after the bread. Enter the baklava tray in a pre-heated oven at 180 degrees Celsius for 20 minutes or until golden brown and then set the cold diameter on the baklava fingers. Glash fingers with cream the ingredients Half a bag of glash paste. Two cups of milk. tow big spoon of sugar. A cup of melted ghee. Half a cup of semolina. Two cups of diameter. 2 tablespoons soft pistachios. How to prepare Place the refrigerated gelach paste on the kitchen table until it is at room temperature, heat the oven at 200 ° C, and prepare a tray for the short edge oven. Put the milk, sugar and semolina in a saucepan of stainless steel on medium heat to prepare the cream, stir constantly to boil, and thicken the strength. Cover the filling with a piece of nylon, leave it aside to cool, chips and single out a paste Algelash on a clean flat surface, taking into account the coverage of the remaining ones in order not to wet towel dry. Place a sheet of gelach paste on the table so that the longest part of it is in front of us, then wipe it with a light layer of margarine using the brush. We praise the shorter side of the dough twice, until we get three layers of dough. Place a spoon of filling along the bottom line of the dough, then twist the sides and start flipping the dough chip over the padding three or four times in a roll, then overloading them with a knife. Place the fingers of the gel with the cream in the oven tray, so that the tip of the dough is down, wipe the surface of the gelash with a little of the ghee, then put it in the oven for 15 minutes or turn golden. We distribute the diameter on the surface of the fingers of the glash, and then served with a soft pistachio.
