Turkish · Dessert
Walnut Pastry Pies
A Turkish-style individual pastry pie built from thin, hand-stretched dough laminated with butter, rolled around a cinnamon-walnut filling, coiled into a snail shape, baked until crackling-crisp, then drenched in a light lemon-honey syrup while still hot.
$1
35 minsPrep
25 minsCook
80 minsTotal
HardLevel
Nutrition per serving
470Calories
7.5gProtein
27.5gFat
52.5gCarbs
26.2gSugar
2.9gFiber
288mgSodium
79mgChol
9gSat Fat
156mgPotassium
47mgCalcium
2.3mgIron
0.1mcgVitamin B12
1.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Turkish Raki
local
Turkish Apple Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Make the dough
mix flour, salt, 8g melted butter and lukewarm water into a smooth, soft dough; knead 5 minutes, cover and rest 20 minutes.
2
Divide dough into 2 pieces; roll each out paper-thin on a floured surface, then brush with a little of the remaining melted butter and fold into thirds twice to build flaky layers.
3
Roll each laminated piece into a thin rectangle roughly 12cm x 10cm.
4
Mix chopped walnut, sugar-white and cinnamon-ground in a bowl for the filling.
5
Spread half the walnut filling along one long edge of each pastry rectangle, leaving a 1cm border, then roll up tightly into a log and coil each log into a round to fit a 8cm individual tart tin.
6
Press each coiled roll gently into a buttered 8cm tart tin, brush tops with remaining melted butter then beaten egg-yolk wash.
7
Bake at 180C for 25 minutes until deep golden and crisp, rotating tins halfway through.
8
While pies bake, simmer honey, water and lemon-juice together for 3 minutes to make a thin syrup; cool slightly.
9
Remove pies from the oven and immediately spoon the warm honey syrup evenly over both while still hot so it soaks into the flaky layers.
10
Cool in the tins on a wire rack for at least 15 minutes before unmoulding and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g All Purpose Flour, sifted
- 28g28g Butter, melted, divided for layering
- 20g20g Water, lukewarm
- 1g1g Salt
- 45g45g Walnut, finely chopped
- 22g22g Sugar White, for nut filling
- 2g2g Cinnamon Ground
- 9g9g Egg Yolk, beaten, for egg wash
- 35g35g Honey, warmed thin, 1
- 15g15g Water, simmered into syrup with honey, 1
- 5g5g Lemon Juice, added to syrup, 1
