Middle Eastern · Dessert
Fried Nut Pastries in Syrup
A small plate of golden, deep-fried yeasted dough parcels stuffed with cinnamon-spiced walnuts and pistachios, fried until crisp-shelled and then dunked briefly in a lemon-brightened sugar syrup so the crust turns glossy and faintly chewy while the nut filling stays fragrant inside.
$1
25 minsPrep
12 minsCook
67 minsTotal
MediumLevel
Nutrition per serving
394Calories
5.6gProtein
21.7gFat
46.7gCarbs
23.3gSugar
2.3gFiber
221mgSodium
9mgChol
3.6gSat Fat
135mgPotassium
25mgCalcium
1.6mgIron
0mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Rakia
local
Turkish Coffee
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Combine the flour, semolina, salt and yeast in a bowl; stir in the melted butter and water to form a soft, slightly sticky dough, then knead for 4-5 minutes until smooth.
2
Cover the dough and leave to rest in a warm spot for 30 minutes until slightly puffed.
3
Meanwhile make the syrup
simmer the sugar and 30g water together for 4-5 minutes until syrupy, stir in the lemon juice, then take off the heat and let cool to room temperature.
4
Mix the chopped walnuts, chopped pistachios and cinnamon together for the filling.
5
Divide the dough into 4 small pieces, flatten each into a disc, place a little nut filling in the centre, then pinch and roll closed into a small ball or crescent shape.
6
Heat the oil in a deep pan or deep-fryer to 160-165°C (320-330°F).
7
Fry the pastries in batches for 3-4 minutes, turning often, until deep golden brown and cooked through.
8
Lift out with a slotted spoon and drain briefly, then immediately drop the hot pastries into the cooled syrup for 1-2 minutes to soak.
9
Lift out onto a plate, scatter with extra chopped pistachio, and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour
- 10g10g Semolina
- 8g8g Butter, melted
- 30g30g Water
- 1g1g Yeast Dried
- 1g1g Salt
- 18g18g Walnut, finely chopped
- 10g10g Pistachio, finely chopped, plus extra for garnish
- 1g1g Cinnamon Ground
- 45g45g Sugar White
- 30g30g Water
- 4g4g Lemon Juice
- 250g250g Vegetable Oil, for deep-frying, partial_absorption, fats
