In Greek: πουγκιά γλυκά με καρύδι, say: poog-YAH ghlee-KAH meh kah-REE-thee
The small purse shape is a perfect way to enclose a sweet walnut filling. This baked dessert or sweet snack can be served warm or at room temperature.
Cook Time: 25 minutes
Ingredients:
- 1 cup of sugar
- 4 eggs (at room temperature)
- start with 1 1/2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 cup of extra virgin olive oil
- 1 cup of crushed walnuts
- 1/2 cup of grated or crushed toasted bread crumbs (unflavored)
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground cloves
- 1/2 cup of honey
- .
- 2 egg yolks
- 1-2 tablespoons of water
- .
- baking parchment paper
- a little oil for the baking pan
Preparation:
Make the Crust
Beat together the sugar and eggs for 10 minutes.
Whisk together the flour and baking powder and add to the mixture, together with 1 cup of olive oil, and beat (or knead) to create a firm dough. If more flour is needed, add slowly.
Make the Filling
In a small bowl, mix together the cinnamon and cloves to combine well.
Combine walnuts, breadcrumbs, cinnamon and cloves, and honey, and mix to create the filling.
Make the Pastry Purses
Roll out the dough to about 1/4 inch thickness or less, and cut into circules of 6 inch diameter or larger, using a cookie or turnover cutter (or other circular measure).
Place a spoonful of the filling in the middle of each circle, and close the circle up to the middle, pinching just below the top edge to create the purse shape.
Preheat oven to 350°F (175°C).
Beat egg yolks and water with a fork and use to brush the top and sides of the pastries before baking.
Lightly brush a baking pan (or cookie sheet) with oil and cover the pan with baking parchment paper. Place purses on the paper and bake at 350°F (175°C) for about 25 to 30 minutes.
Note: toward the end of baking time, watch carefully. The pastries should be nicely golden but not too dark.
Wait a few minutes before serving, allowing the filling to cool a bit.
Serve pastry purses warm or at room temperature.