DRIED-FRUIT-AND-NUT BSTEEYAS

Dried-Fruit-and-Nut Bsteeyas image

Provided by Jonathan Reynolds

Categories dessert

Time 5h

Yield 4 servings

Number Of Ingredients 21

Ingredients

1/4 cup dates in 1/8-inch dice
1/4 cup apricots in 1/8-inch dice
1/4 cup raisins
1/4 cup brandy
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
4 tablespoons unsalted butter, softened
4 1/2 tablespoons sugar
1 egg yolk
4 1/2 tablespoons almond flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
6 sheets phyllo dough
4 tablespoons unsalted butter, melt
Confectioners' sugar
Ground cinnamon
Ginger ice cream

Steps:

For the fruit: mix all ingredients in 1/4 cup of warm water and leave to macerate and rehydrate for at least four hours.
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.
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.
Preheat oven to 375 degrees. Line a baking sheet with parchment and set aside.
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 1/8 of almond cream in phyllo center, sprinkle almond cream with 1/4 of nuts and 1/4 of fruit, then cover with another 1/8 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.
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.

Nutrition Facts : @context http, Calories 622, UnsaturatedFat 14 grams, Carbohydrate 61 grams, Fat 38 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 145 milligrams, Sugar 39 grams, TransFat 1 gram