Middle Eastern Sweet Pastry (Style 14)
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • 600g sugar
- • 600ml water
- • 100g cornflour
- • 150ml water, extra
- • 1 tbsp lemon juice
- • 2 tbsp rose water
- • 50g icing sugar
- • 2 tbsp cornflour, extra, for dusting
Preparation Steps
Boil the sugar with the first measure of water and the lemon juice to 115C on a sugar thermometer.
In a separate heavy pan, whisk the cornflour with the extra water into a smooth paste and cook over medium heat, stirring, until it turns translucent and gloopy.
Pour the hot syrup slowly into the starch paste, stirring constantly, and simmer gently for 30 to 40 minutes until the mixture pulls from the pan in one thick ribbon.
Stir in the rose water, then pour into a shallow dish lined with parchment and smoothed level.
Leave uncovered overnight at room temperature until firm and sliceable.
Cut into cubes with an oiled knife and toss in the icing sugar mixed with the extra cornflour.