Syrian Olive Pastries
Type of Dish Appetiser
- 250 g (½ lb) plain flour
- 8 g (1½ tsp) baking powder
- 3 g (½ tsp) sea salt
- 100 ml (7 Tbsp) light fruity olive oil (I used Mas Portell)
- 100 ml (7 Tbsp) orange juice
- 200 g (½lb) pitted green olives (chopped)
- 200 g (½lb) pitted black olives (chopped)
- 60 g (4 Tbsp) spring onions (chopped)
- 1 g (¼ tsp) cayenne pepper
- 15 g (1Tbsp) fresh oregano (chopped)
- 1 egg yolk (lightly beaten)
- 15 ml (1 Tbsp) milk
- Combine flour, baking powder and salt in a large bowl and make a well in the centre. Pour oil and orange juice into the well, mix to form a smooth dough. Cover dough with plastic wrap and leave to rest for 30 minutes while preparing the filling. Preheat the oven to 180°C.
- For the olive filling mix the olives, oregano, cayenne and spring onions together in a bowl. For the egg yolk glaze whisk egg yolk and milk together.
- Divide the rested dough into 2 equal portions then roll out each portion into a rectangle measuring 20cm x 24cm. Scatter each rectangle with half of the olive mixture to evenly cover pastry. Roll up to form a long log. Transfer the logs to a baking tray pre-lined with non-stick baking paper and lightly brush each roll with the egg-yolk glaze.
- Bake at 180°C (350°F) for 35-40 minutes or until golden brown, remove to a wire rack and leave to cool. Once cold, slice into 1cm-thick rounds and serve. This recipe is Quite similar to a recipe I was given by a Cypriot friend of mine. What’s interesting is that both recipes are pastry and both have the combination of orange and olive.
Preparation Time is approxmiately 50 minutes.
Cooking Time is approxmiately 30 minutes.