Walnut Twists
Sweet twisted pastries filled with walnuts, coconut, and cinnamon, then baked and soaked in syrup.
Sweet pastry twists filled with walnuts, coconut, and cinnamon, then baked and coated with syrup.
Like baklava-style pastry sticks or sweet turnovers.
Keep the filling fine and not too wet so the pastry seals well. Most of the sweetness comes from the syrup on top.
Ingredients
- Walnuts
- Coconut
- Cinnamon
- Sugar
- Sugar syrup (sheera)
- Sambousek dough
- Frying oil
- 1 tablespoon Flour
- a little Water
- ¼ tablespoon or more Citric acid
- a pinch Powdered sugar
Instructions
- Chop the walnuts with a knife on the work surface, leaving some pieces coarse. Do not grind them in a food processor so they do not become too fine.
- Combine the walnuts, coconut, sugar, and cinnamon in a bowl until the filling holds together slightly.
- Gradually add the sugar syrup to the bowl until the filling binds together and becomes easier to shape.
- Prepare the sambousek dough or ouzi pastry sheets on the work surface, then cut them into rectangles or suitable pieces.
- Place the filling inside each piece of dough on the work surface, then shape them into small triangles.
- Mix the flour with a little water in a small bowl to make a sealing paste.
- Seal the dough edges into triangles in the preparation bowl using the flour-and-water mixture so they do not open during frying.
- Heat the oil in a frying pan, then fry the triangles over lower heat until the dough is cooked and lightly browned.
- Remove the pieces from the pan, drain the oil, then immediately dip them into a bowl of cold sugar syrup.
- Serve the pieces on a serving plate and optionally sprinkle them with powdered sugar.