Pistachio and Honey Pastries
Ingredients
- 125 gPhyllo dough (room temperature)
- 150 gRoasted salted pistachio (crushed)
- 75 gUnsalted butter (melted)
- 100 gWhite sugar (for the syrup)
- 1 tbspHoney (for the syrup)
- 75 mlMineral water (for the syrup)
- 0.5 tbsprose water (at the end of syrup cooking)
- 0.5 tspCinnamon powder
- 0.3 pcCitrus limon (L.) Burm. f. (juiced)
Method
Translucent layers of pastry that crack under the teeth to reveal a heart of crushed pistachios. The honey and rose syrup soaks the biscuit without making it soggy, leaving a shiny, sticky finish.
- 1
In a saucepan, combine sugar, water, honey, and lemon juice. Bring to a boil then reduce heat and simmer until the syrup coats the back of a spoon. Stir in rose water off the heat and let cool completely.
- 2
Coarsely blend the pistachios with cinnamon. Aim for a texture like coarse sand, not a fine powder, to maintain some crunch.
- 3
Brush the bottom of a dish with melted butter. Layer half of the phyllo sheets, generously brushing each sheet with butter. The pastry should become almost transparent.
- 4
Spread the pistachios evenly over the pastry. Cover with the remaining phyllo sheets, still brushing each layer with butter. Cut into diamonds with a sharp knife before baking.
- 5
Bake at 170°C until the surface is golden and firm. Right out of the oven, pour the cold syrup over the piping hot pastry: you should hear a clear sizzling sound.
Frequently asked questions
How do you get this dish right?
- The secret is the thermal shock: cold syrup on hot pastry to keep it crispy.
- Use a soft-bristle brush to avoid tearing the phyllo pastry.
- Let it rest for at least 4 hours before eating so the syrup is properly absorbed.
How long does this dish keep?
Keep for 1 week at room temperature in an airtight container. Do not refrigerate, as it softens the pastry.
