|Photo: Almond pastries with mint tea recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Almond pastries with mint tea tagine Recipe. Enjoy the Middle Eastern cuisine and learn how to make Almond pastries with mint tea.
Takes: 30 mins to prepare and 40 mins to cook, 1 hr to cool
For the pastry
225g plain flour
20ml clarified butter
1 small egg yolk
For the filling
100g flaked almonds
85g icing sugar
½tsp ground cinnamon
1 egg white
10ml butter, clarified
For the coating
1tbsp honey, runny
25g unsalted nuts, finely chopped
For the mint tea
1l hot water
small bunch mint leaves
caster sugar, to taste
Prepare the filling by combining the almonds and icing sugar in a food processor and pulsing until fine. Add the remaining ingredients for the filling and pulse into a dough forms. Remove, shape into a ball and wrap in clingfilm. Chill for 1 hour.
Meanwhile, prepare the pastry by whisking together the flour, clarified butter, egg yolk, and 15ml of cold water in a large mixing bowl until combined. Add a little more water so that you can form a soft dough. Continue to beat the dough for 1-2 minutes until smooth and elastic. Cover the bowl and leave in a warm place for at least 15 minutes.
Pre-heat the panggangan to 170°C.
Roll the dough out on a lightly floured surface to ½cm thickness. Use a 4 inch cookie cutter to cut rounds of the pastry. Place a couple of tablespoons of the almond filling mixture in the centre of each and mould into a semi circle. Fold the pastry over and seal the edges well, using a little water if necessary. Shape with your hands into crescent shapes.
Arrange on lined baking sheets. Bake for 18-25 minutes until golden and risen. Remove and transfer to a wire rack to cool a little. Once cooled a little, brush the tops of the pastry with the runny honey and scatter the chopped peanuts on top so that they stick to the surface of the pastries. Allow to cool completely on a wire rack.
When ready to serve, steep the mint leaves in glasses of hot water. Adjust sweetness to your liking using sugar and serve alongside the pastries.
To clarify butter, gently melt a stick or two of unsalted butter in a heavy-bottomed saucepan over a low heat. The foam on the surface is the butter’s water content boiling off. The white residue is the milk solids separating out from the butterfat and water.
As the butter continues to simmer, use a ladle to skim the foam and milk solids from the surface of the liquefied butter. Note the clear, golden liquid underneath the foamy residue, this is the clarified butter.