Dáktyla: Cypriot almond pastry fingers
Crisp finger-shaped Cypriot pastries filled with almond and cinnamon, then dipped in cool citrus syrup.
Prep55 min
Cook25 min
Rest90 min
Servings24
Adapted for the home kitchen from documented Cypriot recipe references
Ingredients
Written for a 28 cm pan
Units
Temperature
Servings
- 400 g plain flour rounded
- 70 ml olive oil rounded
- 180 ml water rounded
- 15 ml lemon juice rounded
- 220 g almonds, toasted and ground rounded
- 80 g sugar rounded
- 6 g ground cinnamon rounded
- 10 ml orange blossom water rounded
- 500 ml neutral oil, for frying rounded
- 350 g sugar, for syrup rounded
- 300 ml water, for syrup rounded
- 1 lemon, peel rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Simmer the 350 g sugar, the water, and the lemon peel for 6 minutes, then cool completely.
- Mix flour, olive oil, water, and lemon juice into a firm dough. Rest covered for 30 minutes. Mix almonds, 80 g sugar, cinnamon, and orange blossom water.
- Roll dough very thin and cut 8 x 12 cm rectangles. Place filling in a narrow line, fold sides in, roll into fingers, and seal with water.
- Fry at 175°C in batches for 3 to 4 minutes until crisp and pale gold. Drain briefly.
- Dip hot fingers in cool syrup for 20 seconds, drain on a rack, and rest 1 hour before serving.
Notes
- Keep the pastry thin and the filling narrow so the centre heats before the shell browns.
- For a baked version, brush with oil and bake at 190°C for 25 minutes, then syrup while hot.
Sources consulted
Good with
- Koupépia: Cypriot stuffed vine leaves
- Ravioles: Cypriot halloumi and mint pasta
- Ttavas Lefkaritikos: Cypriot slow-baked lamb and rice
Sources consulted
From Christoph Mayer