Moroccan Almond Pistachio Briouat | Spiced Nut Filo Pastries
Ingredients
- 75 g blanched almonds
- 75 g unsalted shelled pistachios
- 40 g caster sugar
- 3 tsp orange blossom water (2 tsp for nuts and 1 tsp for syrup)
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ½ tsp salt
- 25 g unsalted butter (room temperature, for nut paste)
- 40 g unsalted butter (melted, for brushing)
- 100 g filo pastry sheets (approx. 7 sheets)
- 150 g runny honey
Instructions
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