Fruit and Nut Pastries

"Also known as Moshopoungia in Greek. These are great served with tea or coffee."
 
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Ready In:
1hr 20mins
Ingredients:
15
Yields:
16-20 pastries
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ingredients

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directions

  • 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.

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