Recipe Index

Ingredients

• 21¼ oz all-purpose flour, plus extra for rolling
• 1 teaspoon baking powder
• 3 eggs
• 2 cups milk, lukewarm
• 5 Tbsp vegetable oil, plus more for frying if needed
• 1¾ oz ground walnuts
• ground cardamom (about 2 teaspoons)
• 10½ oz sugar
• 1 qt water

Method

1. Make the syrup first: put the sugar and water in a saucepan, bring to a boil, and simmer for 10 to 12 minutes until slightly syrupy. Set aside to cool.
2. Mix the flour and baking powder in a large bowl. Make a well in the centre and add the eggs, milk, and 5 Tbsp of oil.
3. Bring the dough together and knead for 8 to 10 minutes until smooth and elastic. Cover and rest for 30 minutes.
4. Mix the ground walnuts with the cardamom.
5. Divide the dough into small balls and roll each one out on a floured surface as thinly as you can, into a large, thin sheet.
6. Sprinkle the sheet lightly with the walnut and cardamom mixture, fold or roll it up loosely, and pinch the ends to seal. Repeat with the remaining dough.
7. Heat the oven to 350°F and oil a baking tray, or heat a shallow layer of oil in a wide pan. Arrange the pastries on the tray and bake for 25 to 30 minutes until golden and crisp, or fry in batches until golden on both sides and drain on paper towels.
8. While the pastries are still warm, spoon the cooled syrup over them generously, or dip each one briefly in the syrup. Let them soak for at least 20 minutes before serving.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data