Sweet Cream Filo Fingers

Name: Sweet Cream Filo Fingers
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 27 fingers
Ingredients: 4 cups cold whole milk; 1/2 cup cornstarch; 1/4 cup granulated sugar; 1 teaspoon rosewater; One 16-ounce package frozen filo dough, thawed; Avocado oil, for brushing; Confectioners' sugar, for sprinkling

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Level: Intermediate

Total: 3 hr 30 min (includes chilling time)
Active: 1 hr

Yield: 27 fingers

This treasured recipe for sweet cream filo pastries, also known as sutlaj fingers, has been lovingly passed down from my mother, encapsulating generations of culinary wisdom and family tradition. Each layer of delicate filo is a tribute to the artistry and skill that define Syrian cooking. With its luscious filling and crisp, golden layers, this pastry isn't just food; it's a story, a heritage and a celebration. Whether you're serving it at a special gathering or savoring it during a quiet moment, this dish connects us to a rich cultural tapestry that I am honored to share. Enjoy a piece of my family's history, one delectable bite at a time.

Level: Intermediate

Total: 3 hr 30 min (includes chilling time)
Active: 1 hr

Yield: 27 fingers

Ingredients

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4 cups cold whole milk 

1/2 cup cornstarch 

1/4 cup granulated sugar 

1 teaspoon rosewater

One 16-ounce package frozen filo dough, thawed

Avocado oil, for brushing

Confectioners' sugar, for sprinkling

Directions

Watch how to make this recipe.

Whisk together the milk, cornstarch and granulated sugar in a medium saucepan. Bring to boil over medium heat, whisking occasionally. Reduce the heat to medium low and continue to cook, whisking, until the mixture is a thick pudding, about 6 minutes. Transfer the mixture to large bowl, stir in the rosewater, cover and refrigerate until completely chilled, at least 2 hours and up to overnight.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
Once the pudding is chilled, lay out the filo sheets flat in a stack on a work surface and cut lengthwise in 3 equal portions with a sharp knife. Place the filo strips in a loose pile and cover with a dry towel to prevent drying out.
Take 2 strips of filo from the pile, stack them and brush the top very lightly with oil. Put 1 teaspoon of the pudding at one of the short ends of the strips. Fold the pudding-covered dough over itself once. Fold in 1/2 inch of the long edges of the strips towards the center on each side. This should cover an inch of the pudding on either side. Then, starting at the end with the pudding, tightly roll down to the other end. Place on the prepared baking sheet and brush with oil. Continue with the remaining filo and pudding, brushing the tops with oil.  
Bake until golden brown and crispy, about 30 minutes. Sprinkle with confectioners’ sugar. Serve immediately warm, or at room temperature.