Pistachio Lemon Rolls (Print Version)
# Ingredients:
01 -
50 g of water.
02 -
80 g of blanched almonds.
03 -
60 g of shelled pistachios.
04 -
1 egg yolk.
05 -
4 sheets of brick pastry.
06 -
80 g of vanilla sugar.
07 -
Zest from a large, unwaxed lemon.
08 -
180 g of acacia honey.
09 -
Crushed pistachios for topping.
10 -
Flour mixed with water for sealing edges.
11 -
Oil for frying.
# Instructions:
01 -
Blend together the almonds and pistachios. Heat the mixture with vanilla sugar and water for about 4 minutes as you stir. Remove from heat, then stir in lemon zest and the egg yolk. Mix until the dough turns soft and pliable.
02 -
Cut the brick pastry into triangles. Moisturize the edges lightly and portion out 15 pieces of filling, about 15 g each. Roll each triangle around the filling to shape them like small cigars.
03 -
Heat up the oil and fry the cigars in batches of five. Keep frying them until they’re golden all over.
04 -
Warm the honey on low heat. Dip hot fried cigars into the honey for about a minute, then place them on a rack to drain.
05 -
Allow the cigars to cool completely on a rack for about an hour to keep their crispiness. Sprinkle crushed pistachios over the top for decoration.
# Notes:
01 -
These crispy treats are a Middle Eastern dessert spin, with a zing of lemon added for a fresh twist, inspired by chef Ottolenghi.
02 -
They’re best enjoyed the day they’re made but can stay fresh for up to 3 days in an airtight box.