Light layers of crisp pastry enclosing a slightly chewy walnut and orange filling, Syrian Walnut and Orange Pastries are coated with honey and orange-flower water syrup. Serve with strong black coffee for an unusual snack.
5 oz. flour
2 teaspoon salt
1 small egg, lightly beaten
3 fl. oz. lukewarm water
2 tablespoons plus
1 teaspoon melted butter large egg white
1 tablespoons clear honey
8 oz. walnuts, finely chopped
2 oz. ground almonds
½ teaspoon almond essence
2 oz. chopped candied peel
2 tablespoons orange juice
8 fl. oz. clear honey
2 tablespoons orange-flower water
2 tablespoons water
First, make the pastry. Sift the flour and salt into a medium-sized mixing bowl, and set aside.
In a small mixing bowl, using a kitchen fork, mix together the egg, water and 1 tablespoon of the melted butter.
Make a well in the centre of the flour and pour in the egg mixture. Using your fingers or a spatula, draw the flour into the liquids and continue mixing until the dough comes away from the sides of the bowl.
Turn the dough out of the bowl on to a lightly floured working surface and knead it for 10 minutes or until it is smooth.
Rinse, dry and lightly grease the mixing bowl. Place the dough in the bowl, cover with a clean, damp cloth and set aside in a warm, draught-free place for 30 minutes.
Meanwhile, make the filling. In a medium-sized mixing bowl, using a wire whisk or rotary beater, beat the egg white until it forms soft peaks. Add the honey and continue beating for a further 1 minute. Using a wooden spoon, beat in the remaining ingredients. Set aside.
Preheat the oven to hot
450°F (Gas MARK 8, 230°C). Using
1 teaspoon of the remaining melted butter, grease a large baking sheet and set it aside.
Dust a large flat working surface with a little flour. Place the dough on the working surface and, using a floured rolling pin, roll it out as thinly as possible.
With the back of your hands, carefully lift and stretch the dough, pulling it until it is paper thin. Do not worry if a few small holes appear in the dough. Using a sharp knife, trim the edges of the dough to make them even.
Using a pastry brush, lightly brush the dough with half of the remaining butter. Spoon the walnut filling over the dough and, using the back of the spoon, spread it evenly to within 1-inch of the edges of the dough.
Carefully roll the dough up Swiss roll style. Tuck the ends of the dough under and pinch them to seal.
Very carefully transfer the roll to the prepared baking sheet, bending it in the centre to form a ‘U’ shape so that it will fit on the baking sheet. Brush over the remaining melted butter.
Place the baking sheet in the centre of the oven and bake for 10 minutes.
Reduce the oven temperature to fairly hot 400°F (Gas Mark 6, 200°C) and bake for a further 15 to 20 minutes or until the roll is crisp and golden.
Five minutes before the end of the cooking time, place the honey, orange-flower water and water in a small sauce-pan.
Bring the syrup to the boil over moderate heat, stirring constantly. Re-move the pan from the heat and keep the syrup hot.
Remove the baking sheet from the oven. Using a sharp knife, cut the roll into 4-inch lengths. With a fish slice or spatula, transfer the pastries to a serving dish large enough to hold them in one layer. Pour the honey syrup evenly over the pastries and set aside for 2 hours before serving.
Syrup is a mixture of sugar and water boiled together to form a clear liquid, which may be thick or thin depending on how long it is boiled. Syrups are often coloured and flavoured with other ingredients, such as fruit juice and essences.
Sweet drinks may be made from syrup by the addition of SODA WATER, iced water, .
There are many commercially made syrups such as corn syrup, GOLDEN SYRUP and MAPLE SYRUP.