Greek Fruit and Nut Pastries Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
MethodSpeciality
VegetarianMain Ingredient
Interest Group

Ingredients

 Clear honey60 Milliliter (4 Tablespoon)
 Strong brewed coffee60 Milliliter (4 Tablespoon)
 Candied citrus peel3 Ounce, finely chopped (75 Gram / 1/2 Cup, Mixed)
 Walnuts6 Ounce, chopped (75 Gram / 1 1/2 Cups)
 Freshly grated nutmeg1⁄4 Teaspoon
 Milk1 Tablespoon (For Glaze)
 Superfine caster sugar1 Tablespoon (For Sprinkling)
For pastry
 Plain flour1 Pound (450 Gram / 4 Cups, All Purpose)
 Ground cinnamon1⁄2 Teaspoon
 Baking powder1⁄2 Teaspoon
 Salt1 Pinch
 Butter5 Ounce (150 Gram / 2/3 Cup)
 Superfine caster sugar30 Milliliter (2 Tablespoon)
 Egg1
 Chilled milk4 Fluid Ounce (120 Milliliter / 1/2 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 4458 Calories from Fat 2111

% Daily Value*

Total Fat 246 g377.7%

Saturated Fat 91.2 g456.1%

Trans Fat 0 g

Cholesterol 529.6 mg

Sodium 598.3 mg24.9%

Total Carbohydrates 521 g173.7%

Dietary Fiber 25.5 g102%

Sugars 131.2 g

Protein 66 g132.2%

Vitamin A 79.3% Vitamin C 4.4%

Calcium 63.8% Iron 47.6%

*Based on a 2000 Calorie diet

Directions

1. Preheat the oven to 180°C/350°F/ Gas 4. To make the pastry, sift the flour, cinnamon, baking powder and salt into a bowl. Rub or cut in the butter until the mixture resembles breadcrumbs. Stir in the sugar. Make a well.
2. Beat the egg and milk together and pour into the well in the dry ingredients. Mix to a soft dough. Divide the dough into two and wrap each piece in clear film (plastic wrap). Chill for 30 minutes.
3. Meanwhile, mix the honey and coffee in a mixing bowl. Add the candied peel, walnuts and nutmeg. Stir well, cover and leave for 20 minutes.
4. Roll out one portion of the dough on a lightly floured surface to a thickness of 3mm/1/8in. Stamp out rounds, using a 10cm/ 4in plain pastry cutter.
5. Place a heaped teaspoonful of filling on one side of each round. Brush the edges with a little milk, then fold over and press together to seal. Repeat with the second piece of pastry until all the filling has been used.
6. Place the pastries on lightly greased baking sheets, brush with a little milk and sprinkle with caster sugar. Make a steam hole in each with a skewer. Bake for 35 minutes, or until lightly browned. Cool on a wire rack.
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