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Ingredients
FOR THE FRUIT
¼ cup dates in ⅛-inch dice
¼ cup apricots in ⅛-inch dice
¼ cup raisins
¼ cup brandy
FOR THE NUTS
2 tablespoons sugar
1 tablespoon unsalted butter
1 tablespoon each sliced almonds, whole pistachios, pine nuts, walnut halves
1 tablespoon of whole pistachios
1 tablespoon of pine nuts
1 tablespoons of walnut halves
FOR THE ALMOND CREAM
4 tablespoons unsalted butter, softened
4 ½ tablespoons sugar
1 egg yolk
4 ½ tablespoons almond flour
½ teaspoon ground cinnamon
½ teaspoon ground ginger
6 sheets phyllo dough
4 tablespoons unsalted butter, melt
FOR SERVING
Confectioners' sugar
Ground cinnamon
Ginger ice cream
Nutritional analysis per serving (4 servings)
60 grams carbs; 105 milligrams cholesterol; 614 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 18 grams saturated fat; 37 grams fat; 4 grams fiber; 147 milligrams sodium; 7 grams protein; 39 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the fruit: mix all ingredients in ¼ cup of warm water and leave to macerate and rehydrate for at least four hours.
- Step 2
For the nuts: lightly grease a baking sheet and set aside. In a skillet, melt sugar over medium heat and cook, swirling the pan, until it reaches a dark caramel color. Add butter, then nuts, and stir until nuts are covered with caramel and butter, about 5 minutes. Spread mixture on baking sheet to cool.
- Step 3
For the almond cream: beat butter and sugar together in a bowl until smooth, add egg yolk, mix well, then stir in flour, cinnamon and ginger.
- Step 4
Preheat oven to 375 degrees. Line a baking sheet with parchment and set aside.
- Step 5
Cut phyllo sheets in half and work with three pieces at a time, keeping the remaining sheets covered with plastic wrap so they don't dry out. Brush one piece with melted butter, place another half sheet on top at a 45-degree angle and brush with more butter. Place third in opposite direction at a 45-degree angle and brush with butter. Carefully lifting sheets, slide a 4-inch saucer under phyllo. Spread ⅛ of almond cream in phyllo center, sprinkle almond cream with ¼ of nuts and ¼ of fruit, then cover with another ⅛ of cream. Fold phyllo flaps over center, creating a disk- shaped pie. Brush with butter. Repeat to make three more bsteeyas. Place on baking sheet.
- Step 6
Bake until golden brown, about 15 minutes, turning over after 7 minutes. Remove from oven. Dust with a little sugar and cinnamon. Serve with ginger ice cream.
Private Notes