Manalsama

Manalsama

Walnut-filled pastries

By
From
The Complete Middle Eastern Cookbook
Makes
30
Photographer
Alan Benson

Ingredients

Quantity Ingredient
Klaicha
icing sugar, for dusting

Walnut filling

Quantity Ingredient
230g walnuts, coarsely ground
55g caster sugar

Method

  1. Make the dough as directed in the klaicha recipe and leave to rest for 30 minutes.
  2. Combine the walnut filling ingredients, kneading by hand to form a coarse paste.
  3. Preheat the oven to 170°C.
  4. Roll the dough, a tablespoon at a time, into balls the size of large walnuts. Working one at a time, flatten them out in the palm of your hand and put a generous teaspoon of nut filling in the centre. Close the dough around the filling, sealing well.
  5. Press the ball into a carved mould, similar to a tabi (a Lebanese mould for shaping pastries), and place on an ungreased baking tray. Alternatively, place the filled pastries on a tray, flatten slightly, then press the tines of a fork obliquely around the sides and across the top, giving a slightly conical shape.
  6. Bake for 30–35 minutes, or until very lightly browned. Leave to cool on the baking tray for 10 minutes.
  7. Sift a layer of icing sugar onto a sheet of greaseproof paper and place the pastries on the sugar. Sift more icing sugar on top to coat them thickly.
  8. Leave the pastries until thoroughly cooled, then store in a sealed container.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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