½ cup almonds, ground fine
½ cup walnuts, ground fine
½ cup pine nuts, ground fine
½ cup pistachios, ground fine
¼ cup sugar
2T cinnamon
1 tsp pepper
¾ cup honey
¼ cup whole pine nuts
¼ cup chopped almonds
¼ cup chopped pistachios
3 cups flour
½ cup oil
½ cup water
oil for frying
a few whole pistachios and pine nuts
Mix ground nuts, spices, sugar and honey and knead together. Add chopped nuts.
Knead flour, oil and water together and refrigerate 20 minutes. Form dough into cylinders about 2 inches long on a ¾” wooden dowel. Cook, on the dowel, in the hot oil. Remove from dowel.
Stuff with filling; stop one end with a whole pistachio and the other with a whole pine nut.
*note: I had the bright idea to mark the dowels with a Sharpie marker to help keep my pastries even sized. This was note a great idea as they left a mark inside the pastry (ok, I still ate them, but I certainly wouldn't serve them to anyone else.) I ended up using the other end of the dowel, so it wasn't a problem.
as an alternative, I once tried using Phillo dough, layered with the stuffing in the middle. I wasn't that pleased with the way it looked when done, but it was still very tastey. The honey and black pepper are so perfect for a Dothraki treat.
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