Pistachio Lemon Rolls (Print Version)
# Ingredients:
01 -
80g blanched almonds.
02 -
60g blanched pistachios.
03 -
80g of vanilla sugar.
04 -
1 egg yolk.
05 -
50g water.
06 -
4 sheets of phyllo pastry.
07 -
Zest from a large untreated lemon.
08 -
180g acacia honey.
09 -
Crushed pistachios for topping.
10 -
Flour and water mixture for sealing.
11 -
Oil for frying.
# Instructions:
01 -
Blend the almonds and pistachios till fine. Stir them with vanilla sugar and water over the heat for 4 minutes. Take it off the stove, then mix in the lemon zest and egg yolk. Stir everything until it's smooth and pasty.
02 -
Cut the phyllo sheets into triangle shapes. Divide the filling into 15g pieces. Wet the edges of each triangle. Roll up the filling inside to create cigar shapes.
03 -
Heat some oil in a pan, then fry 5 cigars at a time until they’re golden all over.
04 -
Warm up the honey gently. Dip the hot fried cigars into the warm honey for around a minute. Let the excess drip off on a rack.
05 -
Place the cigars on a rack to cool completely for about an hour to keep them crispy. Sprinkle crushed pistachios on top as garnish.
# Notes:
01 -
This dish is a Middle-Eastern treat inspired by chef Ottolenghi, with lemon zest adding a citrusy twist.
02 -
Store them in a sealed container for up to 3 days, but they’re best enjoyed fresh.