Turkish Pastries with Apple-Kumquat Chutney

For the filling, peel and finely chop onion and garlic cloves. Peel ginger peel and mince. Rinse chile, halve, remove seeds and ribs, and finely chop.

Melt butter and saute onion until translucent. Add garlic, ginger and chile and saute briefly until fragrant. Add 200 grams (approximately 7 ounces) peas, lemon juice, grated coconut, coriander, cumin, turmeric and 2 tablespoons water to the onion mixture. Cook about 4 minutes until peas are tender, and then puree. Season with salt and pepper.

For the pastry, remove 300 grams (approximately 10 ounces) yufka dough from the package. Sprinkle with a little water and allow to rest about 15 minutes.

Cut through all layers of dough sheets, creating strips about 7 x 22 cm (approximately 2 1/2 x 8 1/2 inches). Melt 50 grams (approximately 1 3/4 ounces) butter and 100 ml (approximately 1/2 cup) milk together in a pan. Dip each double-layer strip in milk mixture and place on workboard.

Place 1 teaspoon filling on the lower end of the double strip. Fold lower corner of strip over filling to the side edge, creating a small triangle. Continue folding dough triangle up and over for the length of the entire strip, so that the filling is encased in multiple layers of pastry. Repeat with each strip.

Place dough triangles on a lined baking tray and brush with the remaining butter-milk mixture. 

Place baking sheet on middle rack of unheated oven.

Heat oven to 200°C (approximately 400°F) and bake until pastry is light brown, about 20 minutes.

For the chutney, rinse apples, then peel, quarter, core and dice.

Rinse kumquats in hot water and cut into small pieces.