Cyprus Almond Finger Pastries

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These delicate finger-shaped phyllo pastries, known as Daktyla, are a beloved Cypriot specialty filled with sweet almond cream and soaked in fragrant citrus syrup. Each bite offers a contrast of crisp golden layers and a tender nutty center, finished with a dusting of warm cinnamon.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 38 gFat
• 16 gSaturated Fat
• 72 gCarbs
• 4 gFiber
• 42 gSugar
• 11 gProtein
• 180 mgSodium
• 260 mgPotassium
• 85 mgCalcium
• 2.5 mgIron
• 2 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Almond Filling

• 1 cup (100 g) blanched almonds, finely ground
• 1/3 cup (70 g) granulated sugar
• 3 tablespoons (45 g) unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 tablespoon all-purpose flour

For the Pastry

• 1 package (about 250 g) thin phyllo dough, thawed
• 1/2 cup (115 g) unsalted butter, melted
• 1 tablespoon ground cinnamon, for dusting
• 1 teaspoon powdered sugar, for garnish

For the Citrus Syrup

• 1 cup (200 g) granulated sugar
• 3/4 cup (180 ml) water
• 1 strip lemon peel
• 1 tablespoon honey
• 1 teaspoon fresh lemon juice

Directions

1. Make the syrup first: combine sugar, water, lemon peel, and honey in a small saucepan. Bring to a gentle boil, then simmer for 8-10 minutes until slightly thickened. Stir in the lemon juice and set aside to cool completely.
2. Prepare the filling: cream the butter and sugar together until pale and fluffy, then beat in the egg. Mix in the ground almonds, vanilla, cinnamon, and flour until a thick paste forms. Chill for 15 minutes to firm up.
3. Set up your workspace: unroll the phyllo, keeping it covered with a slightly damp kitchen towel to prevent drying. Melt the remaining butter and keep it warm in a small bowl.
4. Assemble the pastries: lay one sheet of phyllo on the work surface and brush lightly with melted butter. Top with a second sheet and brush again, then cut the layered phyllo into 3-inch (7 cm) wide strips.
5. Place about 1 tablespoon of filling at one end of each strip. Fold the corner over the filling to form a triangle, then continue folding the triangle along the strip like a flag until you reach the end, forming a neat finger shape. Place seam-side down on a parchment-lined baking sheet and brush the tops with butter.
6. Bake in a preheated 350°F (175°C) oven for 20-25 minutes, until golden brown and crisp on top.
7. Spoon the cold syrup generously over the hot pastries straight from the oven, allowing each to absorb the syrup fully without becoming soggy.
8. Dust with ground cinnamon and a light sprinkle of powdered sugar before serving. Enjoy warm or at room temperature alongside coffee or tea.

Cook’s Notes

• Always keep unused phyllo covered with a damp towel, as it dries out and cracks within minutes.
• For the crispiest result, pour cold syrup over the hot pastries right out of the oven so they absorb the syrup without going soggy.
• Do not overfill the pastries or the almond cream will leak during baking.
• Ground pistachios can replace almonds for a vibrant green-tinted variation popular in Nicosia bakeries.
• Leftover syrup keeps refrigerated for up to 2 weeks and can be reused for baklava or other Greek desserts.

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