Cashew Baklawa Fingers Recipe

Check out my favourite Cashew Baklawa recipe from my cousin - a sweet, nutty treat that's super easy to freeze and perfect for any occasion!
30 minutes
50 minutes
Makes 60 -64 Mini

About this recipe

Dive into the delightful world of Middle Eastern sweets with this special recipe, a cherished legacy from my cousin’s kitchen – the Cashew Baklawa Fingers. A staple for Ramadan, these baklawa fingers brim with the rich taste of finely ground cashews, capturing the traditional essence of Middle Eastern desserts. If you’ve relished my other baklawa recipes, such as the elegantly diamond-cut Cashew Filled Baklawa Tray or the unique Apricot and Baklawa Parcels, this recipe is sure to become another favourite. And for a vegan delight, do try my Coconut Baklawa, an absolute treat.

Making these Cashew Baklawa fingers transports me to Lebanese sweet shops, where the enchanting aroma of baking and ghee remains a vivid, cherished memory, eagerly awaited on each visit. This recipe is not only delicious but also incredibly convenient – it’s perfect for freezing. Simply brush with butter, wrap in plastic, and freeze. When you’re ready, you can either defrost and bake or let them sit for about 10-15 minutes before baking.

I’m thrilled to share this family favourite with you. Whether for a festive gathering or a delightful treat, these baklawa fingers are a celebration of the rich culinary traditions of the Middle East, brought into your home. Don’t forget to explore my other recipes  for more scrumptious adventures!



  • 500 grams unsalted cashews, finely ground
  • 1½ packets of filo pastry (28 sheets)
  • 400 grams of melted butter

Attir - Sugar Syrup

  • 2 cups sugar (white)
  • 1 cup water
  • squeeze of lemon
  • 2 tablespoons rosewater

Notes from Rouba

  • Make your sugar syrup up to a week in advance. It’s a great time-saver and the syrup keeps well in the fridge.
  • Feel free to be generous with the cashews. More nuts equals more flavour!
  • No chopsticks for rolling? Use any stick-like tool. It works just as well.
  • Watch out for the white residue in the melted butter. Avoid dipping your brush in it to prevent black dots on the pastry. They taste great but look better without them.


In addition to the recipe, here are some handy tips and tools I used to enhance the baking experience. Firstly, the Glass Tea Serving Pitcher adds a touch of elegance to the process, doubling as a stylish vessel for pouring out the aromatic sugar syrup. Next, for the perfect baklawa fingers, I highly recommend using my go-to baking pan, which ensures even baking and easy removal. Lastly, to elevate the presentation, I served my baklawa on a simple yet elegant white cake stand, allowing the golden brown delights to take center stage. 


Step 1.

Preheat the oven to 160°C (320°F) and generously grease a 38x26 cm baking tin with butter.

Take one sheet of filo pastry and lay it flat. Gently dab melted butter over the sheet using a brush. Avoid touching the brush directly to the pastry to prevent covering every bit of it. Place another sheet on top and scatter some more melted butter.

Step 2.

Sprinkle around 2-3 tablespoons of ground cashews evenly over the top. Place a long chopstick in the middle of the pastry, going across.

Fold the pastry from your end over the chopstick. Fold ¾ of the way over only and start rolling firmly. Once rolled, scrunch the roll inwards to form a finger-like shape.

Gently slide the chopstick out, leaving a long, wrinkly roll.

Step 3.

Place the roll in a well-greased baking pan. Repeat the process with the remaining pastry and cashews until the tray is filled (about 15-16 fingers).

Once all the baklawa rolls are placed in the pan, cut them into finger-sized pieces. Aim to create approximately 4 rows. This will leave a line of crust on each side of the tray, which becomes a delicious, crunchy snack once cooked.

Step 4.

Carefully brush the remaining melted butter over the baklava. It's important to coat each piece evenly for a perfect finish. Be mindful to avoid using the white residue of the melted butter. Use only the clear, melted part for a glossy appearance and better texture.

Step 5.

Bake for approximately 45-50 minutes or until golden brown.

Once baked, remove from the oven and immediately pour the cooled sugar syrup over the baklawa fingers. Adjust the quantity to your liking; you most probably not need the full 2 cups. Garnish with ground pistachio.

Allow to cool before serving.

Sahtan - Enjoy in Good Health

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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