Tunisian Pistachio-Citrus Pastries (Samsa)
These delicate, two-bite morsels are our crispy, baked version of Tunisia’s deep-fried cookies with nutty filling and citrusy sugar syrup.
- Makes24 Pastries
- Cook Time1 hour
Fresh spring roll wrappers closely approximated the delicate crispness of traditional samsa wrappers. After baking, the pastries are soaked in a citrus-infused syrup and sprinkled with chopped pistachios. For the syrup, use a vegetable peeler to remove the lemon and orange zest in wide strips, but try to take only the colored peel, not the bitter white pith beneath it. The pastries can be stored in an airtight container for up to three days.
Don’t use dried spring rolls wrappers made with rice flour. You need 8-inch square fresh wrappers made with wheat flour; this type is sold frozen in most Asian markets. Don't forget to thaw the wrappers; simply put them in the refrigerator the night before. As you work, keep the unfilled wrapper strips covered with a damp towel to prevent them from drying out.
Step 1
For the syrup, in a medium saucepan over medium, bring the water and sugar to a boil. Simmer, stirring, until the sugar is dissolved, about 2 minutes.
Stir in both juices and return to a boil. Add both zest strips, reduce to low and cook for 1 minute. Transfer to a medium bowl and let cool.
Step 2
For the pastries, heat the oven to 425°F with a rack in the middle position. Spread 43 grams (¼ cup) of the pistachios on a rimmed baking sheet. Bake until lightly toasted, 3 to 5 minutes. Let cool to room temperature.
Step 3
In a food processor, finely chop the toasted pistachios, about 12 pulses. Transfer to a small bowl and set aside. In the processor, combine the remaining 172 grams (1 cup) pistachios, the sugar and salt; process until finely ground, about 2 minutes.
Add 2 tablespoons of the melted butter and process until a paste forms, about 2 minutes. Add both zests and process until combined, about 10 seconds. Transfer to another small bowl and set aside. Line a rimmed baking sheet with kitchen parchment.
Step 4
Using a chef's knife, cut each wrapper into four 2-inch-wide strips. Lay 4 strips on the counter with a short end facing you; keep the remaining strips covered with a damp kitchen towel. Have ready a small bowl of water and the remaining 6 tablespoons melted butter.
Step 5
Lightly brush the 4 strips with butter, leaving ½ inch at the far end uncoated. On each strip, place 1 teaspoon of the pistachio paste on the right corner closest to you. Fold the bottom left corner of the wrapper over the filling, aligning the edges to form a triangle; gently press the filling as you fold to flatten it.
Continue to fold the triangle over itself, working up the strip and aligning the edges evenly each time. Lightly brush the unbuttered edge with water and fold it over the triangle. Place seam side down on the prepared baking sheet. Repeat with the remaining wrappers and filling.
Step 6
Brush the top of each triangle with melted butter. Bake until golden brown, 10 to 12 minutes. Meanwhile, set a wire rack in a second rimmed baking sheet. Once baked, one at a time place each pastry in the syrup and turn to coat.
Using a slotted spoon, quickly transfer to the prepared rack. Repeat with the remaining pastries. Sprinkle the pastries with the chopped pistachios. Let cool completely.
