Syrian Olive Pastries Recipes

SYRIAN OLIVE PASTRIES

Syrian Olive Pastries image

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

Ingredients

250 g flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
100 ml light fruity olive oil (I used Mas Portell)
100 ml orange juice
200 g pitted green olives, coarsely chopped
200 g pitted black olives, coarsely chopped
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh oregano
1 egg yolk, lightly beaten with
2 teaspoons milk

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

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