FEATURE RECIPE
Caramelised pine nut pastries

Caramelised pine nut pastries

Serves 16

Cooking Time Prep time 30 mins, cook 1 hour (plus standing)



600 gm (4 cups)   plain flour
1 tsp   baking powder
375 ml (1½ cups)   milk
130 gm   white sugar
80 ml (1/3 cup)   extra-virgin olive oil
130 ml   anise liqueur, such as Pernod
125 gm   pine nuts


1 Sift flour and baking powder into a large bowl, add milk, 1 tbsp sugar, 2 tbsp extra-virgin olive oil, 1 tsp anise liqueur and 1 tsp salt and gently knead to a smooth ball. Cover with a tea towel and stand for 20 minutes.
2 Preheat oven to 220C. Divide dough into 16 pieces and roll each piece out on a lightly floured work surface as thinly as possible and place on baking paper-lined oven trays.
3 Using a fork, prick pastries all over and brush with remaining oil. Scatter with pine nuts and remaining sugar and bake in batches for 15 minutes, or until golden. Remove and drizzle with remaining anise liqueur. Serve warm or at room temperature. Pastries will keep in an airtight container for up to 1 week.


RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Lynsey Fryers


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