Menenas with nuts

Menenas with nuts

By
From
Cooking from the Heart
Makes
20-25
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 1/2 cups sugar
2 tablespoons lemon juice
1 tablespoon orange blossom water

Pastry

Quantity Ingredient
1 1/2 cups plain flour
1 1/2 cups self-raising flour
250g butter, melted
1/2 cup water
2 tablespoons orange blossom water

Nut filling

Quantity Ingredient
1 cup walnuts
1 cup almonds

Method

  1. To make the pastry, combine the flours in a large bowl, then pour in the melted butter and mix using your fingers. Slowly mix in the water and orange blossom water with your whole hand, until the dough is malleable. Roll the dough into a ball and cover with plastic wrap. Allow the dough to rest in the fridge for 30 minutes.
  2. Put the sugar, lemon juice and orange blossom water in a saucepan with 1½ cups water. Simmer over low heat, stirring to dissolve the sugar, until the syrup has just thickened, or it coats a spoon. Remove from the heat and allow to cool.
  3. To make the filling, process the walnuts and almonds in a food processor until they form a paste. Add a little of the syrup to moisten the mixture.
  4. Roll out some of the dough on a lightly floured surface, into a 20 x 15 cm rectangle. Spread with some of the nut filling, then roll up the pastry from one end to form a Swiss roll. Cut the roll into 3 cm slices. Repeat with the remaining dough and filling.
  5. Place the slices on baking trays, not too near each other. Bake for 20 minutes in a preheated 165°C oven, but be careful not to brown the pastry as it can become too hard. When the menenas are cold, place them in jars and add the syrup.
Tags:
Jewish
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