Middle_Eastern
Middle Eastern - Desserts and Sweets
Middle Eastern Sweet Pastry (Style 18)
Chef's Menu Description
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • 6 small firm aubergines
- • 3 cups sugar
- • 2 cups water
- • 1 tbsp lemon juice
- • 100g walnuts, coarsely crushed
- • 2 tbsp tahini
- • 1/4 tsp ground cloves
Preparation Steps
1
Phase 1
Peel the aubergines in stripes, leaving bands of skin, and trim the stems flat so they stand upright.
2
Phase 2
Soak in salted water for 30 minutes, then boil in fresh water until just tender but not falling apart.
3
Phase 3
Make a syrup with the sugar, water, and lemon juice; simmer the drained aubergines gently in it for 45 minutes.
4
Phase 4
Let the aubergines rest overnight in the syrup off the heat so they absorb the sweetness completely.
5
Phase 5
Mix the walnuts with the tahini and cloves, then mound the filling on top of each candied aubergine.
6
Phase 6
Plate with a spoonful of the syrup and serve at room temperature.