Pistachio and Honey Pastries

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.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 579
• Protein: 10 g
• Carbs: 55 g
• Fat: 36 g

Ingredients

• 125 g Phyllo dough ( room temperature )
• 150 g Roasted salted pistachio ( crushed )
• 75 g Minimum butter sweet ( melted )
• 100 g White sugar ( for the syrup )
• 1 tbsp Honey ( for the syrup )
• 75 ml Mineral water ( for the syrup )
• 0.5 tbsp rose water ( at the end of syrup cooking )
• 0.5 tsp Cinnamon powder
• 0.3 piece Citrus limon (L.) Burm. f. ( juiced )

Instructions

1. Syrup preparation

   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. Filling preparation

   Coarsely blend the pistachios with cinnamon. Aim for a texture like coarse sand, not a fine powder, to maintain some crunch.

3. Layering the pastry

   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. Filling and finishing

   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. Baking and soaking

   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.

Chef's tips

• 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.

Storage

Keep for 1 week at room temperature in an airtight container. Do not refrigerate, as it softens the pastry.