Spicy Walnut Phyllo Pastry

Ultra-crispy phyllo pastry that cracks under the tooth to release a heart of roasted walnuts. The honey syrup coats the layers with an amber glaze, balanced by a touch of chili.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 816
• Protein: 12 g
• Carbs: 49 g
• Fat: 62 g

Ingredients

• 250 g Phyllo dough ( room temperature )
• 200 g Walnut kernel ( crushed )
• 120 g Minimum butter sweet ( melted )
• 4 tbsp Honey
• 1 tsp rose water
• 1 tsp Cinnamon powder
• 1 pinch Hot pepper en poudre
• 1 pinch Gray sea salt
• 1 tsp Orange blossom water

Instructions

1. Filling preparation

   Coarsely chop the walnuts with a knife to keep some texture. Mix them in a mixing bowl with the cinnamon, a pinch of grey sea salt, and the chili powder.

2. Butter preparation

   Melt the butter over low heat until it is clarified or slightly browned (beurre noisette). It should be foamy and smell like biscuits.

3. Layering the sheets

   Spread out a sheet of phyllo pastry and brush it with butter. Layer four sheets, buttering between each layer. Cut into 5 cm wide strips.

4. Folding and baking

   Place a spoonful of nuts at the bottom of a strip and fold into a triangle. Bake at 180°C. The pastry should be golden brown and sound hollow when tapped.

5. Syrup finish

   Heat the honey with the rose water and orange blossom water. Pour this cold syrup over the piping hot pastries right out of the oven. You should hear the sizzling sound of absorption.

Chef's tips

• Always keep your phyllo sheets under a damp cloth while assembling, otherwise they dry out and snap.
• Temperature contrast is vital: cold syrup on hot pastry to maintain the crunch.

Storage

Store in an airtight metal tin at room temperature. Avoid the refrigerator as it softens the pastry.