Turkish · Dessert
Turkish Walnut Roll Tart
A Turkish spiral tart built from a thin, hand-rolled dough wound around a cinnamon-spiced walnut filling, baked until crisp and golden, then drenched in a honey-lemon syrup while still hot so the pastry drinks in the sweetness. Related to baklava but built as individual coiled tartlets rather than layered sheets.
$1
25 minsPrep
27 minsCook
72 minsTotal
MediumLevel
Nutrition per serving
394Calories
6.2gProtein
26.8gFat
36.2gCarbs
19.5gSugar
2.5gFiber
100mgSodium
46mgChol
8.8gSat Fat
149mgPotassium
49mgCalcium
1.7mgIron
0.1mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Turkish Raki
local
Turkish Tea (Çay)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Make the dough
combine sifted flour, melted butter, water and beaten egg in a bowl, bring together into a smooth ball, cover and rest for 20 minutes.
2
Meanwhile make the filling
stir chopped walnuts, sugar, cinnamon and whole milk together into a thick, spreadable paste.
3
Roll the rested dough out on a floured surface into a very thin rectangle, roughly 2-3mm thick.
4
Spread the walnut filling evenly over the dough, leaving a 1cm border, then roll the dough up tightly from the long edge into a log.
5
Coil each half of the log into a spiral and press each into a greased individual tart tin, flattening slightly so it fills the base.
6
Brush the tops generously with the second portion of melted butter.
7
Bake at 180C for 25-28 minutes until deep golden brown and crisp.
8
While the tarts bake, warm honey, lemon juice and water together in a small pan just until runny to make the syrup.
9
As soon as the tarts come out of the oven, spoon the warm syrup evenly over both so it soaks into the hot pastry.
10
Cool in the tins for at least 15 minutes before unmoulding and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g All Purpose Flour, sifted
- 18g18g Butter, melted
- 12g12g Water
- 8g8g Egg, beaten, for dough
- 45g45g Walnut, finely chopped
- 22g22g Sugar White
- 2g2g Cinnamon Ground
- 15g15g Whole Milk
- 10g10g Butter, melted, for brushing
- 18g18g Honey, warmed, for syrup, 1
- 5g5g Lemon Juice, 1
- 10g10g Water, for syrup, 1
