Pistachio, Walnut and Saffron Briouats
albanduq and az-za’faran briouats
- Pinch of saffron threads
- 125g honey
- 70g walnuts, toasted and finely chopped
- 70g pistachios, toasted and finely chopped
- 1/2 tsp ground cinnamon
- 80g caster sugar
- 1/4 cup water
- 2 tbsp butter melted
- 1 pinch salt
- Zest of 1 lemon
- 1 egg yolk (keep the white)
- 16 sheets of brique, filo pastry or spring roll pastry
- Grapeseed oil for frying
- Extra nuts for garnish (chopped)
- Place the saffron and honey in a small pan or stainless steel measuring cup and gently heat to infuse the saffron strands.
- Add the nuts, cinnamon, sugar, water and salt to a pan and stir over a low heat until the sugar dissolves. Remove from the heat and allow to cool. Once cool, add the zest and egg yolk and stir to combine.
- Regardless of your pastry choice, place your dough onto a work surface and cut the dough into long strips about 5-7cm wide. Place a strip (or two if using filo pastry) onto a clean, dry board. Lightly brush melted butter on the bottom two-thirds of the dough strips.
- Using a large tablespoon, place a scoop of your filling at the base of the strip, and fold/flip it onto the next section of the pastry strip – creating a triangle of filling. Next fold the bottom left corner of the enclosed filling dough upwards to the right, aligning it with the right edge.
- Then repeat the fold/flip action taking the right-hand corner and lifting it and placing on the left side of the dough. Continue folding and flipping until you have reached the top of the dough strip. Cut any excess off the top of the dough strip, and seal with a little egg white. Run your fingers over the sides of the triangle to seal the edges.
- Bring the oil in a pan to 180 degrees and fry the briouats in batches until lovely and golden. Set aside on paper towels or a baking tray to drain and cool.
- Brush the honey and saffron mixture onto the briouats to coat them, sprinkle with extra chopped nuts and serve slightly warm or at room temperature.