Syrian Olive Pastries

Name: Syrian Olive Pastries
Ingredients: 250 g flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 100 ml light fruity olive oil (I used Mas Portell); 100 ml orange juice; 200 g pitted green olives, coarsely chopped; 200 g pitted black olives, coarsely chopped; 1/4 teaspoon cayenne pepper; 1 tablespoon chopped fresh oregano; 1 egg yolk, lightly beaten with; 2 teaspoons milk

11 ingredients

6 steps

Ingredients

250 g flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
100 ml light fruity olive oil (I used Mas Portell)
100 ml orange juice
200 g pitted green olives, coarsely chopped
200 g pitted black olives, coarsely chopped
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh oregano
1 egg yolk, lightly beaten with
2 teaspoons milk

Directions

1

Olive Oil Pastry.
2

Combine flour, baking powder and salt in a large bowl and make a well in the centre. Pour oil and orange juice into the well, then mix to form a smooth, satiny dough. Cover dough with plastic wrap and leave to rest for 30 minutes while preparing the filling. Preheat the oven to 180°C.
3

For the olive filling.
4

Combine all the filling ingredients in a bowl and mix well, then divide in half.
5

For the egg-yolk glaze.
6

Divide the rested dough into 2 equal portions then roll out each portion into a rectangle measuring 20cm x 24cm. Scatter each rectangle with half of the olive mixture to evenly cover pastry. Roll up to form a log. Transfer the logs to a baking tray pre-lined with non-stick baking paper and lightly brush each roll with the egg-yolk glaze. Bake for 35-40 minutes or until golden brown. Remove to wire rack to cool. Once cold, slice into 1cm-thick rounds and serve. Makes 36.