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Caramelised pine nut pastries

Australian Gourmet Traveller Spanish dessert recipe for caramelised pine nut pastries

By Rodney Dunn
  • 30 mins preparation
  • 1 hr cooking plus standing
  • Serves 16
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Caramelised pine nut pastries


  • 600 gm plain flour (4 cups)
  • 1 tsp baking powder
  • 375 ml milk (1½ cups)
  • 130 gm white sugar
  • 80 ml extra-virgin olive oil (1/3 cup)
  • 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.
  • Author: Rodney Dunn