Dried-Fruit-and-Nut Bsteeyas

• 1/4 cup dates in 1/8-inch dice
• 1/4 cup apricots in 1/8-inch dice
• 1/4 cup raisins
• 1/4 cup brandy
• 2 tablespoons sugar
• 1 tablespoon unsalted butter
• 1 tablespoon each sliced almonds, whole pistachios, pine nuts, walnut halves
• 1 tablespoon of whole pistachios
• 1 tablespoon of pine nuts
• 1 tablespoons of walnut halves
• 4 tablespoons unsalted butter, softened
• 4 1/2 tablespoons sugar
• 1 egg yolk
• 4 1/2 tablespoons almond flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 6 sheets phyllo dough
• 4 tablespoons unsalted butter, melt
• Confectioners' sugar
• Ground cinnamon
• Ginger ice cream

1. For the fruit: mix all ingredients in 1/4 cup of warm water and leave to macerate and rehydrate for at least four hours.
2. For the nuts: lightly grease a baking sheet and set aside.
3. In a skillet, melt sugar over medium heat and cook, swirling the pan, until it reaches a dark caramel color.
4. Add butter, then nuts, and stir until nuts are covered with caramel and butter, about 5 minutes.
5. Spread mixture on baking sheet to cool.
6. For the almond cream: beat butter and sugar together in a bowl until smooth, add egg yolk, mix well, then stir in flour, cinnamon and ginger.
7. Preheat oven to 375 degrees.
8. Line a baking sheet with parchment and set aside.
9. Cut phyllo sheets in half and work with three pieces at a time, keeping the remaining sheets covered with plastic wrap so they don't dry out.
10. Brush one piece with melted butter, place another half sheet on top at a 45-degree angle and brush with more butter.
11. Place third in opposite direction at a 45-degree angle and brush with butter.
12. Carefully lifting sheets, slide a 4-inch saucer under phyllo.
13. Spread 1/8 of almond cream in phyllo center, sprinkle almond cream with 1/4 of nuts and 1/4 of fruit, then cover with another 1/8 of cream.
14. Fold phyllo flaps over center, creating a disk- shaped pie.
15. Brush with butter.
16. Repeat to make three more bsteeyas.
17. Place on baking sheet.
18. Bake until golden brown, about 15 minutes, turning over after 7 minutes.
19. Remove from oven.
20. Dust with a little sugar and cinnamon.
21. Serve with ginger ice cream.

dates, raisins, brandy, sugar, unsalted butter, almonds, pistachios, nuts, walnut halves, unsalted butter, sugar, egg yolk, almond flour, ground cinnamon, ground ginger, phyllo, unsalted butter, confectioners, ground cinnamon, ginger ice cream

Taken from cooking.nytimes.com/recipes/1757 (may not work)