About this recipe:A traditional Jewish biscuit made by encasing a fruit filling with a citrus-infused pastry. This recipe includes how to make the fruit filling, but if you're short of time, susbtitute in jam.
340g pitted prunes
260g dried apricots
200g caster sugar
125ml rapeseed oil
1 orange, zested
500g plain flour
1 lemon, zested
2 teaspoons baking powder
1 tablespoon lemon juice
60g chopped walnuts
65g caster sugar or to taste
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Method Prep:20min › Cook:30min › Ready in:50min
Place prunes and apricots into a large pot filled with water and bring to a rolling boil over high heat. Cook the fruit uncovered, stirring occasionally, until the fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a bowl using a fork. Set aside.
Preheat oven to 180 C / Gas 4.
Whisk eggs, 200g sugar, oil, lemon zest and orange zest together in a bowl and set aside. Sieve flour and baking powder together in a large bowl. Stir in the egg mixture, kneading with hands until the dough comes together. Roll out dough to about 5mm in thickness on a lightly floured surface. Cut circles out using a biscuit/pastry cutter or the rim of a drinking glass.
Mix prune and apricot mixture, lemon juice, walnuts and 65g sugar in a bowl. Place a tablespoon of the filling in the centre of the circle. Pinch the edges firmly together to create a triangle, leaving the centre open to expose the filling. Repeat with the remaining circles.
Bake in the preheated oven until golden brown, about 20 minutes. Cool on trays for 10 minutes before removing to cool completely on a wire rack.