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Haman's Fingers

Haman's Fingers

I learned about this recipe from a friend who taught me a long time to make these for Purim.  They are basically sweet cigars, really fun to make and so delishhhh!

I used pistachios, almonds, and cashews in these fingers, but any combo of nuts will work. 

See the photos below for step by step instructions on how to fold and roll. 

  • Duration
  • Cook Time
  • Prep Time
  • 20Servings


  • 100g (¾ cup) pistachios
  • 100g (⅓ cup) almonds
  • 100g (¾ cup) cashews 
  • 2 oranges, zested
  • 2 teaspoons cinnamon 
  • 2 teaspoons sugar
  • 1 teaspoon honey (optional-if you like the filling hard like brittle) 
  • ½ pound Filo/Phyllo dough
  • Melted butter or oil
  • Powdered sugar (optional for dusting) 


1. Pre-heat oven to 175°C /350°F. 

2. Chop the nuts coarsely and place in a large bowl, add orange zest, sugar, cinnamon, (and honey) and mix well. Put aside. 

3. Prepare a baking tray lined with parchment paper and lightly greased. 

4. Unroll filo dough and with a sharp knife, cut the stack into rectangles about 8½ inches in length and 6 inches wide (Sheet size will vary by brand; filo sheets measuring 17 inches by 12 inches should be quartered to form smaller rectangles, sheets measuring 12 inches by 9 inches should be halved.)  Remove a pastry piece from the stack onto your work surface being sure to keep remaining sheets covered so they don't dry out. 

5. Brush sheet with melted butter or oil.   Add about 2 teaspoons of filling and fold the sides left and right, then roll it forward tightly but gently. Put it on a lined baking tray.  Does not need to be far apart as it doesn't expand. Brush with more butter.

6. Bake for 15-20 minutes or until the pastry is lightly golden brown 

7. Dust with powdered sugar before serving if you like.

Contributed by Facebook Fan Diana Nathalie Ang