Balah Al Sham

Instructions

• • In a pan, add one cup of water, ½ cup of butter, and a pinch of salt and mix. Add the flour and stir, until it turns into batter
  • Leave the batter to cool, then add the eggs and vanilla essence and mix
  • Add the batter in a piping bag and deep fry the fingers in oil. Once done, coat the pastries in syrup
  • Cut the pastries in the center and add Puck all-purpose cream as a filling. Garnish the pastries with crushed pistachios