Turkish · Dessert
Turkish Walnut Pastry Pies in Syrup
A Turkish classic in miniature: soft yeast-free dumplings of butter-and-yogurt dough stuffed with cinnamon-walnut filling, baked until golden, then drenched in lemon-scented sugar syrup the moment they leave the oven. Finished with a scatter of crushed pistachio, these little syrup-soaked pies sit somewhere between a pastry and a dumpling, soft at the center with a lightly crisp, syrup-glossed shell.
$1
25 minsPrep
24 minsCook
84 minsTotal
MediumLevel
Nutrition per serving
512Calories
7.8gProtein
27.2gFat
62.9gCarbs
36.4gSugar
2.8gFiber
381mgSodium
51mgChol
7.2gSat Fat
175mgPotassium
57mgCalcium
2.2mgIron
0.1mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Turkish Raki
local
Turkish Tea
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Make the dough
rub melted butter and oil into the sifted flour, baking powder and salt, then mix in the yogurt and half the beaten egg until a soft, non-sticky dough forms.
2
Cover the dough and rest it for 20 minutes at room temperature.
3
Meanwhile make the syrup
simmer sugar, water and lemon juice together for 6-8 minutes until slightly thickened, then cool completely.
4
Combine chopped walnuts, sugar and cinnamon for the filling.
5
Divide the dough into 6 small balls, flatten each into a 7cm disc, and spoon a little walnut filling into the centre of each.
6
Fold the dough over the filling and pinch the edges firmly to seal into small stuffed dumpling shapes, crimping decoratively.
7
Arrange the dumplings on a lined baking sheet, brush with the remaining beaten egg, and bake at 180C/350F for 22-25 minutes until deep golden.
8
Remove from the oven and immediately ladle the cooled syrup evenly over the hot pastries so they absorb it as they cool.
9
Let the pies rest on a wire rack for at least 15 minutes so the syrup soaks in before serving.
10
Divide between two small tins, scatter with crushed pistachio, and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g All Purpose Flour, sifted,
- 20g20g Butter, melted, cooled,
- 10g10g Vegetable Oil,
- 20g20g Plain Yogurt,
- 15g15g Egg, beaten, for dough and egg wash,
- 2g2g Baking Powder,
- 1g1g Salt,
- 35g35g Walnut, finely chopped,
- 15g15g Sugar White, for filling,
- 2g2g Cinnamon Ground,
- 55g55g Sugar White, for syrup,
- 45g45g Water, for syrup,
- 4g4g Lemon Juice, for syrup,
- 6g6g Pistachio, crushed, for garnish, 1
