This is a Turkish Sephardic recipe for holiday pastries served at Purim and Rosh Hashana.
1 person made this
Makes: 25 pieces
For the pastry
250ml vegetable oil
2 teaspoons baking powder or 1 teaspoon bicarbonate of soda
400g plain flour, sifted
For the filling
3 pinches of ground cardamom
50g almonds, chopped
50g walnuts, chopped
50g hazelnuts, chopped
6 tablespoons honey
For the syrup
150g caster sugar
1/2 lemon, juiced
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Method Prep:30min › Cook:30min › Extra time:1hr › Ready in:2hr
In a large bowl mix oil, water and baking powder. Gradually add the flour and mix until a soft mixture forms. If it is dry and crumbly, add more water or oil; if it is wet, add more flour. Knead well. Wrap in plastic foil and refrigerate for 1 hour.
In a bowl mix almonds, walnuts, hazelnuts, egg and honey.
Preheat the oven to 180 C / Gas 4.
Roll out the mixture thin enough to cut out 25 circles using a drinking glass. Place a heaped teaspoon of filling in the centre of each circle. Fold over to form a semi-circle and press down the edges with your fingertips to seal. Place on a baking tray.
Bake in the preheated oven until golden brown, about 20 minutes.
Bring water, sugar, honey and lemon juice to the boil in a large wide pot and stir until the sugar has dissolved. Reduce the heat. Place the lukewarm pastries in the syrup and simmer for 3 minutes. Remove with a slotted spoon, drain and serve.