Recipe
If you like to play with dough, get your hands into this special recipe. The end result for all your handiwork is a beautifully light, crispy, flaky pastry pocket — loaded with a sweet chewy filling and glazed with a delicately spiced orange syrup.
You will need
Serves 6
- 150g margarine or coconut oil
Dough
- 1 cup plain flour
- 1 tablespoon cornstarch
- 1/8 cup olive oil
- 1 teaspoon white wine vinegar
- Pinch of salt
- 65ml cold water
- 1/2 orange, zest
Rolling mixture
- 1/2 cup plain flour
- 1/2 cup corn starch
Filling
- 150g any nuts or mix of nuts (we used almonds, cashews and peanuts)
- 30g of caster sugar
- 50ml maple syrup
- 50g dry apricots and dry figs (or dates)
- 1 teaspoon vanilla
Syrup
- 1 orange, juice
- Peel of 1/2 orange
- 1 cup water
- 1 cup sugar
- 1/2 cup Maple Syrup
- 1 stick of cinnamon
- 1 cardamom, crushed
- 1 star anise
Recipe: Anushka Zargaryan
Directions
20 mins to prep
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Step 1
Place all the filling ingredients in the blender and blend until coarse sticky, crunchy paste forms.
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Step 2
Mix all the dough ingredients except the water. Then add the cold water a third at a time to bring the dough together. Might take all, might take a bit less. Depending on flour type and humidity.
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Step 3
Knead the dough on a clean surface to bring it together. The dough should be soft but not sticky. Rest the dough for 10–15 minutes.
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Step 4
Portion to 10 equal sizes and make small balls and rest for another 10 minutes (while you make the filling).
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Step 5
Dust the bench with the rolling flour mixture and roll each dough about 4 inches.
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Step 6
Stack up all the 10 open rolls on top of each other by dusting with a generous amount of rolling mixture. And then roll all 10 doughs together in one large square (about 1–2 mm thickness)
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Step 7
Roll the open dough like a roulade. Cut 1cm pieces. It will have lots of layers (makes approx 20).
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Step 8
Lightly dust each cut piece and lightly roll with a rolling pin to an oval shape. (don’t apply too much pressure, otherwise, it will affect forming layers).
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Step 9
Place one tablespoon (approx) filling inside.
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Step 10
Brush the edges with little melted margarine or coconut oil. Secure the edges and form them as you please.
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Step 11
Melt 150g margarine or coconut oil. Generously coat each pastry with the oil (drench it) and bake in a 180°C preheated oven for 20–25 minutes or until golden brown.
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Step 12
Add all of the ingredients for the syrup to a small pot, bring to a boil and then reduce to a simmer until the sugar has dissolved.
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Step 13
When the pastry is out of the oven and is still hot ladle syrup on each pastry.
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Recipe: Anushka Zargaryan
