Pastry Fingers

Make a mixture of nuts and cinnamon combined.

Cut gullash into 10 cm squares and cover with cloth.

Transfer one square after the other (keeping the rest covered) on smooth surface.

Place nut filling pencil-thin in order, about 1 cm from sides.

Grease oven pan, turn in sides og gullash, then roll very tightly and place neatly, cheek by jowl, and place in pan.

When you are done with them all, use a brush to coat each pastry finger with melted butter before putting in pre-heated moderate oven, till lightly brown.

Turn off fire, and submerge nicely in cold sugar syrup.