serves
10
prep
6 minutes
cook
25 minutes
difficulty
Mid
serves
10
people
preparation
6
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
- 150 g margarine or coconut oil
- Crushed pistachio, to garnish, optional
Dough
- 1 cup plain flour
- 1 tbsp cornstarch
- ⅛ cup olive oil
- 1 tsp white wine vinegar
- Pinch of salt
- 65 ml cold water
- ½ orange, zested
Filling
- 150 g any nuts or mix of nuts (I used almonds, cashews and peanuts)
- 30 g caster sugar
- 50 ml maple syrup
- 50 g dry apricots and dry figs (or dates)
- 1 tsp vanilla essence
Rolling mixture
- ½ cup plain flour
- ½ cup corn starch
Syrup
- 1 orange, juiced
- Peel of ½ orange
- 1 cup water
- 1 cup sugar
- ½ cup maple syrup
- 1 stick cinnamon
- 1 cardamom seed, crushed
- 1 star anise
Resting time: about 20 minutes total.
Instructions
- Mix all the dough ingredients except the water. Then add the cold water a third at a time to bring the dough together. It might take all if it, it might take a bit less, depending on flour type and humidity.
- 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.
- Preheat oven to 180°C.
- Portion into 10 equal pieces and make small balls. Rest for another 10 minutes (while you make the filling).
- Place all the filling ingredients in a blender and blend until coarse sticky, crunchy paste forms.
- Mix the ingredients for the rolling mixture together and dust the bench with it.
- Roll each dough piece to about 10cm (about 4 inches) across. Stack up all the 10 open rolls on top of each other by dusting with a generous amount of rolling mixture. Roll all 10 dough pieces together into one large square (about 1-2 mm thickness).
- Roll up the open dough like a roulade. Cut into 1cm pieces (makes about 20). It will have lots of layers.
- 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).
- Place one tablespoon (approximately) of filling inside.
- Brush the edges with a little melted margarine or coconut oil. Secure the edges and form them as you please.
- Melt 150 g margarine or coconut oil. Generously coat each pastry with the oil (drench it) and bake in preheated oven for 20-25 minutes or until golden brown.
- Meanwhile, 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.
- When the pastry is out of the oven and is still hot, ladle syrup on each pastry. Garnish with crushed pistachios.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
