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Tunisian Pistachio-Citrus Pastries (Samsa)
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.
24
Pastries
Tip
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.
1 hour
For the syrup:
-
½
cup water
Directions
-
01For 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.
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