Turkish · Dessert
Walnut-Stuffed Pastry Dumplings in Syrup
A lightened Turkish-style stuffed pastry dumpling, filled with a cocoa-walnut mixture, baked rather than fried, and finished with a lemon-scented allulose syrup instead of a heavy sugar syrup. Fresh crushed raspberry on top adds fibre and a bright, tart lift to the rich, spiced filling.
$1
25 minsPrep
20 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
262Calories
6.8gProtein
12.8gFat
42gCarbs
6.6gSugar
3.5gFiber
308mgSodium
2mgChol
1.9gSat Fat
168mgPotassium
49mgCalcium
2.1mgIron
0.1mcgVitamin B12
3.7mgVitamin C
0gPolyol
10gAllulose
0gAlcohol
Goes well with
Raki
local
Turkish Tea (Çay)
international
vegetarian
sweet-spot
Instructions
1
Sift the flour, baking powder and salt into a bowl, then work in the Greek yogurt and sunflower oil until a smooth, slightly firm dough forms.
2
Cover and rest the dough for 20 minutes at room temperature.
3
Meanwhile mix the chopped walnut, cocoa powder, cinnamon and sugar in a small bowl to make the filling.
4
Divide the dough into 6 equal pieces, flatten each into a small disc, and spoon about 4g of filling into the centre of each.
5
Pinch the edges closed to seal each piece into a small dumpling, then place seam-side down on a lined baking sheet.
6
Bake at 180C/350F for 18-20 minutes until lightly golden and firm to the touch.
7
While the dumplings bake, warm the water, allulose and lemon juice in a small pan over low heat, stirring until the allulose dissolves, then simmer 3 minutes to make a light syrup.
8
Remove the dumplings from the oven and spoon the warm syrup evenly over them while both are still warm, letting it soak in for a few minutes.
9
Top with the crushed raspberry just before serving and divide between two plates.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted all purpose flour
- 1.2 oz35g greek yogurt
- 0.3 oz8g sunflower oil
- 0.1 oz2g baking powder
- 0 oz1g salt
- 0.8 oz22g finely chopped walnut
- 0.2 oz6g cocoa powder
- 0 oz1g cinnamon ground
- 0.4 oz10g sugar white
- 2.1 oz60g water
- 0.7 oz20g allulose
- 0.2 oz5g lemon juice
- 0.7 oz20g crushed, post-cook topping raspberry
