Pine Nut-almond Filo Fingers

Membership in a local church does not mean that you are part of the body of Christ. Without Christ, church membership means nothing. Hell is filled with people who were church members. Before you respond to the challenge of church membership, you must make sure you know Jesus Christ, who is “head over all things to the church” (Ephesians 1:22). Your greatest need in life is not to be on the membership roll of a church; it is to be made right with God by the One who died for the church, who created the church, who loves the church, and who is returning someday for His true church.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Grains	Jewish		1	Servings

INGREDIENTS

1/2	lb	Filo dough
3/4	c	Almonds
3/4	c	Walnuts
1/4	c	Pine nuts
1	t	Ground cinnamon
2	T	Powdered sugar, optional
1/2	c	Non-dairy margarine, melted
		Powdered sugar

INSTRUCTIONS

A Rosh Hashana Mediterranean-style treat:  Faye Levy, author of "Faye
Levy's International Jewish Cookbook,"  learned to make these
scrumptious pastries from Lebanese-born Suzanne  Elmaleh, who lives in
Jerusalem. These are not drenched in syrup, but  rather are crisp,
light-textured, delicate and with a hint of  sweetness.  If filo dough
is frozen, thaw in refrigerator 8 hours or overnight.  Remove filo from
refrigerator 2 hours before using. Leave in package.  In food processor
chop almonds and walnuts together, leaving some  pieces. Do not grind
finely. Transfer to bowl and stir in pine nuts,  cinnamon and powdered
sugar.  Line 2 baking sheets with parchment paper or grease them.
Remove filo  sheets from package and unroll on dry towel.  With sharp
knife, cut stack of sheets in half lengthwise, then in half  crosswise.
Cover filo immediately with piece of wax paper, then with  damp towel.
Work with only 1 sheet at time, keeping remaining sheets  covered so
they don't dry out.  Remove 1 pastry square from pile. Brush lightly
with melted margarine.  Spoon about 2 teaspoons filling at 1 end of
filo square so it extends  all along edge.  Fold 2 ends of dough in
slightly over filling, then roll up tightly  to form thin finger.
Transfer to baking sheet. Continue with  remaining dough and filling.
Bake pastries at 350 degrees 15 to 20  minutes or until very light
golden.  Cool on rack. (Pastries can be kept, baked or unbaked, covered
tightly, in freezer, or baked pastries can be kept in airtight
container 1 day at room temperature.) Before serving, sprinkle
pastries generously with powdered sugar. Makes about 30 pastries.  Each
serving contains about:  101 calories; 87 mg sodium; 0 cholesterol; 6
grams fat; 11 grams  carbohydrates; 3 grams protein; 0.32 gram fiber.
Posted to JEWISH-FOOD  digest V97 #016  From: Claudia Parras
<tamale@aloha.net>  Date: Sat, 07 Sep 1996 15:42:21 -1000

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2329 Calories From Fat: 1915 Total Fat: 224.1g Cholesterol: 0mg Sodium: 990.9mg Potassium: 1442.5mg Carbohydrates: 67.8g Fiber: 19.8g Sugar: 35.9g Protein: 42g