Patouda

AT A GLANCE

  • Serves 24 people

  • 80 gm honey
  • 55 gm (¼ cup) white sugar
  • 60 gm (½ cup) sesame seeds
  • 125 gm each walnuts and almonds, coarsely crushed
  • 125 gm pitted fresh dates, thinly sliced
  • ½ tsp each ground cinnamon and ground cloves
  • Pinch of finely grated nutmeg
  • To serve: pure icing sugar, sieved
  •  
  • Patouda pastry
  • ½ tsp bicarbonate of soda
  • 150 ml olive oil
  • 60 ml (¼ cup) milk
  • 55 gm (¼ cup) caster sugar
  • 40 ml raki (see note)
  • ½ lightly beaten egg
  • 450 gm (3 cups) plain flour
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.

Topics:

ALMONDS, BAKING, DESSERT, CINNAMON, SPRING, CLOVES, WALNUTS, HONEY, GREEK, DATES, PASTRY

Recipe:

KATINA RERAKIS

Photography:

CHRIS CHEN , JULIAN KINGMA

Styling:

EMMA KNOWLES

FEATURED IN

Oct 2011

Oct 2011

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