Turkish Pastries with Apple-Kumquat Chutney
Ingredients
- For the dough
- 300 grams Filo dough (from Middle Eastern grocers; or substitute filo dough)
- 50 grams butter
- 100 milliliters milk
- For the filling
- 1 onion
- 3 garlic cloves
- 1 fresh ginger
- 1 small red chili pepper
- 1 Tbsp butter
- 200 grams Frozen pea
- 2 Tbsps lemon juice
- 1 Tbsp Shredded coconut
- 1 Tbsp cilantro (finely chopped)
- 1 tsp ground Cumin
- ½ tsp ground Turmeric
- salt
- freshly ground black peppers
- For the chutney
- 350 grams tart Apple
- 200 grams Kumquat
- 1 Tbsp clarified butter
- 1 tsp black Mustard seed
- Organic orange
- 100 grams sugar
- 1 tsp Cumin
- 1 dried red chili pepper
Preparation steps
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.
Cook mustard seeds in hot butter until fragrant, then add apples, kumquats, orange juice, 100 grams (approximately 1/3 cup) sugar and cumin. Crumble chile into the pot, bring to a boil and simmer about 15 minutes, stirring occasionally. Adjust seasoning and let cool.
Serve pastries with chutney on the side.
