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Fruit and Nut Pastries

4 tablespoons clear honey
4 tablespoons strong brewed coffee
12 cup mixed candied citrus peel, finely chopped
1 12 cups walnuts, chopped
14 teaspoon nutmeg, finely grated
1 ounce milk, to glaze
1 ounce powdered sugar
4 cups all-purpose flour
12 teaspoon cinnamon
12 teaspoon baking powder
1 pinch salt
10 tablespoons butter
2 tablespoons powdered sugar
1 egg
12 cup milk, chilled


Sift flour, cinnamon, baking powder, and salt into a bowl. Cut the butter into the mixture until mixture looks like breadcrumbs. Stir in the sugar. Make a well in the dry ingredients. Beat the egg and milk together and pour into the well. Mix until a soft dough consistency. Divide the dough into two pieces and wrap with plastic wrap. Chill for 30 minutes. Meanwhile, mix the honey and coffee in a mixing bowl. Add the candied peel, walnuts and nutmeg. Stir well, cover and leave for 30 minutes. Preheat oven to 350 degrees F (180 degrees C). Roll one portion of dough on a lightly floured surface to a thickness of 1/8 inch. Using a 4 inch pastry cutter, stamp out rounds. Place a heaped teaspoon of filling on one side of each round. Brush the edges with milk, then fold over and press together to seal. Repeat with second piece of pastry until all the filling has been used. Place the pastries on lightly greased baking sheets, brush lightly across the top of each pastry with a little milk and sprinkle the powdered sugar across each piece. Make a steam hole in the center of each pastry with a skewer. Bake for 35 minutes or until slightly puffy and lightly browned. Cool on a wire rack.

Source: www.food.com