Pistachios, warm spices, a splash of honey over goat cheese are quick rolled in a few phyllo pastries for a short-cut trick to the traditional phyllo desserts.
Middle Eastern Pastries
Arabic pastries are about the healthiest sweets you will ever eat! Nuts, honey, dried fruits encased in a crunchy golden pastry shell as thin as paper.
I’ve been making these pastries since I was a kid. A variety of ingredients can be used, and a variety of ways to assemble, but in the end they are always inviting.
Quick vs Traditional Phyllo Pastries
As a kid, we only made these pastries one way; the long way. Hours and hours of crushing nuts by hand, basting layers of pastry, layering, cutting and baking.
One day, after a last minute guest announced they were stopping by, I wanted to serve coffee and pastries. None were tucked away in the freezer.
Pistachios and Honey
With only a handful of phyllo sheets, some crushed pistachios, a little Chèvre and honey, I rolled the pastries like a cigar, instead of the laborious baking pan with over 50 pastries per pan. Cut, baked and drizzled with honey.
This quick method has become my new way of making the traditional pastries I grew up making.
The addition of a little goat cheese provided a denser texture and kept the crushed nuts from falling out, as they often do.
Now, when I make my traditional Baklawa (Baklava in Greek), I put an egg in with the nuts mixture which holds the filling together beautifully.
- Chèvre cheese
- Phyllo dough
- Spice grinder or food processor
- Measuring spoons
- Measuring cup
- Basting brush
- Melting pot – for butter
- Citrus zester
- Baking sheet pan
- Parchment paper
- Stovetop or microwave – to melt butter
Quick Pistachio and Honey Pastry
- Pistachios – 1 cup
- Cinnamon – 1 tablespoon (ground)
- Cloves – ½ teaspoon (ground)
- Chèvre Cheese – 2 tablespoons
- Honey – ¼ cup for filling and more to drizzle after cooked
- Phyllo dough – 6 sheets
- Butter – about 6 tablespoons melted
- Orange zest
- Preheat oven to 325.
- Crush nuts, and spices together. Add cheese and honey, and blend.
- Brush melted butter lightly across 3 layers of filo dough.
- Place half of the filling in a log at one end of the sheets. Roll the end over, brush with butter, continue rolling and brushing until the roll is complete. Make small diagonal slices across the top of the roll, taking care not to cut all the way through. Baste again with butter.
- Bake until the crust is golden, about 25-minutes
- Drizzle more honey across the top while still warm, grate orange zest. Cool, and slice the remainder of the way through.