AT A GLANCE
|01||For patouda pastry, combine bicarbonate of soda and 30ml lukewarm water in a large bowl, stir to dissolve, then add oil, milk, sugar, raki and egg and mix to combine. Gradually add flour, mix to form a smooth and soft but not sticky dough, cover and rest for 1 hour.|
|02||Meanwhile, preheat oven to 170C. Stir honey, sugar and 125ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until a syrup forms (6-8 minutes). Dry-roast sesame seeds in a frying pan until golden (1-2 minutes), coarsely grind in a mortar and pestle, transfer to a bowl, add nuts, dates and spices, pour hot syrup over, stir to combine and set aside to cool.|
|03||Roll walnut-sized balls of pastry on a lightly floured surface to 3mm-thick rounds. Place 1 tbsp of nut mixture on one side of each round, fold over pastry to enclose and form a crescent shape, then press edges with a fork to seal. Trim edges with a 7.5cm-diameter cutter, place on oven trays lined with baking paper and bake until golden (20-25 minutes). Cool, then dust with icing sugar and serve. Patouda will keep stored in an airtight container for 3 weeks.|
Note Raki, sometimes called tsikoudia is a strong spirit distilled from grape pomace, it's available from select bottle shops.