Dried-Fruit-and-Nut Bsteeyas
- Total Time
- About 5 hours
- Rating
- Comments
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Ingredients
- ¼cup dates in ⅛-inch dice
- ¼cup apricots in ⅛-inch dice
- ¼cup raisins
- ¼cup brandy
- 2tablespoons sugar
- 1tablespoon unsalted butter
- 1tablespoon each sliced almonds, whole pistachios, pine nuts, walnut halves
- 1tablespoon of whole pistachios
- 1tablespoon of pine nuts
- 1tablespoons of walnut halves
- 4tablespoons unsalted butter, softened
- 4½tablespoons sugar
- 1egg yolk
- 4½tablespoons almond flour
- ½teaspoon ground cinnamon
- ½teaspoon ground ginger
- 6sheets phyllo dough
- 4tablespoons unsalted butter, melt
- Confectioners' sugar
- Ground cinnamon
- Ginger ice cream
For the Fruit
For the Nuts
For the Almond Cream
For Serving
Nutritional analysis per serving (4 servings)
614 calories; 37 grams fat; 18 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 60 grams carbohydrates; 4 grams dietary fiber; 39 grams sugars; 7 grams protein; 147 milligrams sodium
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