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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.
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2
For the nuts: lightly grease a baking sheet and set aside.
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3
In a skillet, melt sugar over medium heat and cook, swirling the pan, until it reaches a dark caramel color.
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4
Add butter, then nuts, and stir until nuts are covered with caramel and butter, about 5 minutes.
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5
Spread mixture on baking sheet to cool.
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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.
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7
Preheat oven to 375 degrees.
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8
Line a baking sheet with parchment and set aside.
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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.
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10
Brush one piece with melted butter, place another half sheet on top at a 45-degree angle and brush with more butter.
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11
Place third in opposite direction at a 45-degree angle and brush with butter.
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12
Carefully lifting sheets, slide a 4-inch saucer under phyllo.
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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.
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14
Fold phyllo flaps over center, creating a disk- shaped pie.
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15
Brush with butter.
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16
Repeat to make three more bsteeyas.
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17
Place on baking sheet.
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18
Bake until golden brown, about 15 minutes, turning over after 7 minutes.
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19
Remove from oven.
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20
Dust with a little sugar and cinnamon.
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21
Serve with ginger ice cream.
