Syrianolivepastries Recipes

SYRIAN OLIVE PASTRIES

Steps:

• Olive Oil Pastry.
• Combine flour, baking powder and salt in a large bowl and make a well in the centre. Pour oil and orange juice into the well, then mix to form a smooth, satiny dough. Cover dough with plastic wrap and leave to rest for 30 minutes while preparing the filling. Preheat the oven to 180°C.
• For the olive filling.
• Combine all the filling ingredients in a bowl and mix well, then divide in half.
• For the egg-yolk glaze.
• Divide the rested dough into 2 equal portions then roll out each portion into a rectangle measuring 20cm x 24cm. Scatter each rectangle with half of the olive mixture to evenly cover pastry. Roll up to form a log. Transfer the logs to a baking tray pre-lined with non-stick baking paper and lightly brush each roll with the egg-yolk glaze. Bake for 35-40 minutes or until golden brown. Remove to wire rack to cool. Once cold, slice into 1cm-thick rounds and serve. Makes 36.

SICILIAN CHEESE-FILLED PASTRIES

Steps:

• Prepare pastry:.
• Combine flour and salt in mixing bowl.
• Make well in center.
• Add sugar, butter and egg.
• Add wine and stir with fork until liquid is absorbed.
• Turn onto floured board.
• Knead until smooth.
• Divide dough into 4 equal parts.
• Roll on floured surface until 1/16" thick.
• Cut into 3 and 1/2" squares.
• Roll squares, diagonally onto forms (5" long by 1" in diameter cannoli forms or pieces of dowel).
• overlap corners.
• Seal with a little water.
• Heat 3/4" oil in heavy skillet to 375.
• Fry cannolis, 3 at a time, in hot oil.
• When light golden, remove from oil.
• Slip off of forms as soon as cool enough to handle.
• Let cool completely.
• Make filling.
• Combine sugar, flour and salt in top of double boiler.
• Slowly stir in scalded milk.
• Cook over boiling waer until mixture thickens.
• Combine 1 c mixture with eggs, beat well.
• pour mixture back into double boiler.
• Cook, stirring 3 minutes.
• Cool and stir in flavor.
• (Filling must be cold before adding ricotta.).
• Beat ricotta and powdered sugar until ricotta is smooth.
• Fold in custard, fruit and chocolate.
• With small spatula, fill cannoli, carefully packing filling.
• Refrigerate until serving time.
• Shells can be made ahead, frozen and filled as needed.

SPANAKOPITA

Steps:

• Heat a large fry pan over medium-high heat.
• Add the spinach with only the rinsing water clinging to the leaves, cover and cook until wilted, about 1 minute.
• Drain well on paper towels, then squeeze out as much of the remaining liquid as possible.
• Place in a large bowl and add the feta cheese, kefalotiri cheese, eggs, mint, and nutmeg.
• Stir well to combine.
• Season with salt and pepper.
• Preheat an oven to 375°F.
• Lightly butter a baking sheet.
• Cut the stack of phyllo sheets lengthwise into 3 equal strips.
• Remove 1 strip and cover the remaining phyllo with a slightly dampened kitchen towel to prevent it from drying out.
• Place the strip on a work surface and brush lightly with melted butter.
• Place another strip on top.
• Brush the second strip lightly with melted butter.
• Place a heaping teaspoonful of the filling about 1 inch in from the bottom of the strip.
• Fold the uncovered end over the filling on the diagonal to form a triangular shape.
• Bring the bottom of the triangle up against the straight edge.
• Continue folding in this manner until the tip of the strip is reached, forming a triangular pastry.
• Brush lightly with melted butter.
• Place on the prepared baking sheet.
• Repeat with the remaining phyllo and filling.
• Bake until golden, about 15 minutes.
• Remove from the oven and transfer to a platter.
• Serve immediately, warm or at room temperature.