The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Patouda


You'll need

80 gm honey 55 gm (¼ cup) white sugar 60 gm (½ cup) sesame seeds 125 gm each walnuts and almonds, coarsely crushed 125 gm pitted fresh dates, thinly sliced ½ tsp each ground cinnamon and ground cloves Pinch of finely grated nutmeg To serve: pure icing sugar, sieved   Patouda pastry ½ tsp bicarbonate of soda 150 ml olive oil 60 ml (¼ cup) milk 55 gm (¼ cup) caster sugar 40 ml raki (see note) ½ lightly beaten egg 450 gm (3 cups) plain flour

Method

  • 01
  • For patouda pastry, combine bicarbonate of soda and 30ml lukewarm water in a large bowl, stir to dissolve, then add oil, milk, sugar, raki and egg and mix to combine. Gradually add flour, mix to form a smooth and soft but not sticky dough, cover and rest for 1 hour.
  • 02
  • Meanwhile, preheat oven to 170C. Stir honey, sugar and 125ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until a syrup forms (6-8 minutes). Dry-roast sesame seeds in a frying pan until golden (1-2 minutes), coarsely grind in a mortar and pestle, transfer to a bowl, add nuts, dates and spices, pour hot syrup over, stir to combine and set aside to cool.
  • 03
  • Roll walnut-sized balls of pastry on a lightly floured surface to 3mm-thick rounds. Place 1 tbsp of nut mixture on one side of each round, fold over pastry to enclose and form a crescent shape, then press edges with a fork to seal. Trim edges with a 7.5cm-diameter cutter, place on oven trays lined with baking paper and bake until golden (20-25 minutes). Cool, then dust with icing sugar and serve. Patouda will keep stored in an airtight container for 3 weeks.

Note Raki, sometimes called tsikoudia is a strong spirit distilled from grape pomace, it's available from select bottle shops.


"It's traditional to use the wood ash from a fire to tenderise the pastry in these sweets. We've substituted bicarbonate of soda for a similar effect," says John Rerakis. "If you want to be true to tradition and use ash, you'll need to dissolve 2 tablespoons of ash in 30ml of boiling water, then strain the liquid through a muslin-lined sieve. Omit the bicarbonate of soda if you're doing this. The dates would have introduced by neighbouring countries such as Egypt, and they sweeten the mixture considerably. You can make the patouda with or without dates and you can change the walnuts and almonds to pistachios or hazelnuts for a slightly different flavour."


At A Glance

  • Serves 24 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 24 people

Featured in

Oct 2011

You might also like...

Spring recipes

recipes

Kourabiedes

Ricotta and cinnamon pastry pillows

recipes

Sesame rings

Baklava fingers with honey syrup and halva ice-cream

recipes

Goat’s cheese cake with figs and honey

Almond and rose kataifi with watermelon salad and strawberry and ouzo sorbet

recipes

Greek pastry puffs with lemon curd

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×