SYRIAN OLIVE PASTRIES
Resembling olive-filled spiral biscuits, these olive pastries make a great salty snack to serve with drinks
Provided by Dropbear
Categories Vegetable
Time 1h15m
Yield 36 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 64, Fat 4, SaturatedFat 0.6, Cholesterol 4.7, Sodium 175.3, Carbohydrate 6.3, Fiber 0.6, Sugar 0.3, Protein 0.9
SICILIAN CHEESE-FILLED PASTRIES
Make and share this Sicilian Cheese-Filled Pastries recipe from Food.com.
Provided by Recipe Junkie
Categories Dessert
Time 1h30m
Yield 30-35 cannoli
Number Of Ingredients 18
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.
Nutrition Facts : Calories 126.1, Fat 4.4, SaturatedFat 2.6, Cholesterol 33.2, Sodium 121.1, Carbohydrate 16.9, Fiber 0.4, Sugar 7.4, Protein 4.1
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- To prepare and preserve green olives (zeitoon akhdar), first crack the olives with the flat side of a chef’s knife or the bottom of a small heavy pot. Soak the olives in a tishet (large metal bowl) filled with water, covered, for 3 to 4 days, changing the water daily. Drain the olives and toss with the salt, ¼ cup of the oil, and 1 lemon wedge. Let the olives cure for 3 to 4 days, or until softened. Then place the olives in jars with the lemon juice, celery, chile pepper, remaining ¼ cup oil, and the remaining lemon wedges.
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