PISTACHIO AND HAZELNUT BRIOUATE

INGREDIENTS

Makes 25 small briouates

• 150 gr blanched hazelnuts
• 150 gr unsalted shelled pistachios
• 80 gr caster sugar
• 3 tablespoons orange blossom water, divided
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground dried ginger 
• 1 teaspoon salt
• 30 gr room temperature unsalted butter
• 20 gr unsalted butter melted
• 200 gr filo pastry
• 300 gr honey
• Ground nuts or chopped dried fruits for decoration

METHOD

• Preheat oven to 180 C (350 F).

• Place the blanched hazelnuts in a baking tray and bake in the oven until lightly tan, about 10 to 15 min (middle shelve). Give the hazelnuts a good stir halfway through cooking.

• In a nut grinder or a food processor transfer the roasted hazelnuts, the pistachios, the caster sugar, 2 tablespoons orange blossom water, cinnamon, ginger and salt. Process until finely ground or until the nuts start looking like a rough paste.

• Transfer the nut mixture in a bowl and add 30 gr room temperature butter. Mix until the ingredients are combined all together and knead to a solid mass.

• Unroll the filo and cut the pastry lengthways into 6 cm large and 30 cm long rectangles. Use a sharp knife to cut the pastry and keep the filo rectangles covered with a damp towel until ready to use to prevent from drying out.

• On a work surface, place a filo rectangle and brush it with melted butter. Top the corner of the rectangle with a spoonful of pistachio and hazelnut paste and fold to form a triangle, up to the right and left, until a brioua (singular of briouate) is formed.

• Repeat until you’ve exhausted all the nut paste.

• Brush the small briouate with melted butter and place in the oven to cook for 10 to 12 min until golden.

• Meanwhile heat the honey with 1 tablespoon of orange blossom water. Avoid burning by controlling the heat (once the the honey is foamy you should reduce the heat).

• Once the briouate are baked and golden, immediately transfer them to the simmering honey and soak the pastries for 2 to 3 minutes (flip the briouate if necessary).

• Remove to a flat dish to cool before serving. Decorate with ground nuts and/or chopped dried fruits.

Notes

• If you wish to make this recipe vegan (dairy free) use coconut oil instead of butter, use the same quantities.

• You should be able to close the pastry with the melted butter brushed on the filo pastry, however if you struggle to do so, use an egg yolk.

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