Dried-Fruit-and-Nut Bsteeyas

Ingredients

For the fruit:

• ¼ cup dates in 1/8-inch dice
• ¼ cup apricots in 1/8-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 Information

  • Nutritional analysis per serving (4 servings)

    721 calories; 47 grams fat; 18 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 7 grams polyunsaturated fat; 63 grams carbohydrates; 5 grams dietary fiber; 39 grams sugars; 9 grams protein; 114 milligrams cholesterol; 145 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. For the fruit: mix all ingredients in 1/4 cup of warm water and leave to macerate and rehydrate for at least four hours.
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.
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.
4. Preheat oven to 375 degrees. Line a baking sheet with parchment and set aside.
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 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.
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.

About 5 hours