A Greek Sweet Treat…
These little pastries are amazing.. They originate in Crete and I love them. I experimented with them today, and I added some Ouzo and our fresh honey from the bees we have. (Yes I said Ouzo; you just need to try it, to experience these awesome flavors.)
Patoutha Recipe- (nut- & honey filled pastries from Crete.)
3 cups of all-purpose flour
½ teaspoon salt
½ teaspoon of baking soda
¼ cup of pure olive oil
6 tablespoons butter
2 tablespoons of strained lemon juice
1/3 cup of orange juice
½ cup of honey
¼ cup of water
1 tablespoon of Ouzo (optional)
1 tsp. of vanilla (optional)
1 cup of ground blanched almonds
1 cup of chopped walnuts or pecans
½ teaspoon of nutmeg
2 teaspoons of cinnamon- (save some for the end to dress the pastries.)
Sifted confectioner’s sugar
1. Prepare the dough. (Now for this recipe, if you do not have time to make the dough, you can buy already made pie dough.) In a large bowl, sift together, flour, salt and baking soda. In another bowl, beat together oil and butter. Slowly add the juices, and brandy. Add in the flour mixture, a little at a time, beating with an electric mixer until the dough forms. Knead in bowl until soft. Set aside and let rest for at least 30 minutes.
Preheat the oven to 350 degrees or 176 Celsius.
Prepare the filling-
I got very creative with this filling as you can see above, when I told you about the Ouzo. (LOL) Ouzo has a very nice licorice flavor and with the honey, the combination brings out the best flavors.
In a small saucepan bring the honey, water, and if you like 1 tablespoon of ouzo to boil. Reduce the heat, and simmer for about 3 to 5 minutes until sauce thickens. In a large bowl, combine nuts and spices and pour in the warm honey mixture. Add 1 tsp. of vanilla if you like, and stir with a wooden spoon. Set aside.
Next take your dough, and break off little pieces, the size of a walnut, and roll them out into 3 or 4 inch squares. Place a teaspoon of nut mixture in the center of the dough. Fold the four corners of the square toward the center. Press gently with dampened fingers or you can egg wash the corners. (Optional, egg wash.)
Bake on an ungreased baking sheet for about 20 minutes or until the pastries turn golden brown. Remove the baking sheet and place on a cool rack. Cool the pastries, and dust confectioner sugar and a little cinnamon to the top.
* Pairs great with coffee or even serve it with some vanilla ice cream.
– Kali Orexi!
* Photos credited to: Nestor Zaharopoulos