Greek Fruits and Nuts Pastries | Bolos Gregos de Fruta e Nozes

Devaneios de Chocolate - Greek Fruits and Nuts Pastries.JPG

Last week I’ve visited Greece.

Well, not in the flesh but through gastronomy.

I found this recipe in my holy and beloved bible – The Chocolate & Coffee Bible -, and the description of this recipe says it was born in Greece, that they are “aromatic sweet pastry crescents known as Moshpoungia”.

I couldn’t find any other information about moshpoungia; I only know they’re pastries filled with candied fruit and walnuts, soaked in coffee syrup. But I did found something similar which is called skaltsounia, also crescent-shaped pastries with walnuts and fruit filling. It seems there are a lot of sweet and savory variations of skaltsounia, but one thing is for sure – the shape.

Maybe both names are the same – the only way to know now is to visit  Greece and find it out, which by the way, I wouldn’t mind at all!

These pastries are simple to make, and the best part is they’re truly delicious. Perfect to serve in the morning with a strong and flavored black cup of coffee.

Greek Fruits and Nuts Pastries - Devaneios de Chocolate.JPG
Here is what I used in my recipe:

(Makes 12 – Faz 12)

Ingredients for the dough | para a massa:
225 g of all purpose flour  | farinha
75 g of butter | manteiga
1 Tablespoon of sugar | colher de sopa de açúcar
1 Teaspoon of baking powder | colher de sobremesa de fermento em pó
1 Teaspoon of cinnamon | colher de sobremesa de canela
1 Egg | ovo
60 ml of semi-skimmed milk | leite meio-gordo
A pinch of salt | uma pitada de sal

For the filling | para o recheio:
2 Tablespoons of honey | colheres de sopa de mel
2 Tablespoons of coffee | colheres de sopa de café
A hand full of raisins – or candied fruit such as citrus peel | uma mão cheia de passas ou fruta cristalizada
90 g of walnuts | nozes
90 g of almonds | amêndoas
Milk to brush and sugar to decorate | leite para pincelar e açúcar para decorar

Blend the flour with the baking powder, cinnamon and salt.
Misture a farinha com o fermento, canela e sal.

Add the butter and with your fingers, mix everything until you obtain something like breadcrumbs. Add the sugar.
Adicione a manteiga e com os dedos, misturar tudo até obter algo parecido a areia húmida. Adicionar o açúcar.

Whisk the egg and milk and add it to the last ingredients. If needed, add more flour until you acquire a firm and soft dough. Wrap it in cling film and place it in the freezer for about 30 minutes to 1 hour.
Bata o ovo com o leite e adicione ao preparado anterior. Se necessário, acrescentar mais farinha até obter uma massa firme e fofa. Enrolar em película aderente e levar ao frio durante 30 minutos a 1 hora.

Meanwhile, in a bowl mix the dried fruits and nuts and pour the honey and coffee – strong brew coffee – and let it rest for about 30 minutes. Pre-heat the oven (180º C).
No entretanto, numa tigela, misturar os frutos secos com o mel e café; deixar repousar cerca de 30 minutos. Pré-aqueça o forno (180ºC).

Roll out the dough – with 3 mm of thickness – and cut circles of dough with the help of a cookie cutter. Place a full spoon of the fruits mix in the centre of the circles and close it in a shape of crescent.
Estique a massa – 3 mm de espessura – e com um cortador de massa, corte círculos. Coloque no centro uma colher de sopa de frutos com mel e café; feche e dê a forma de crescente.

Brush them with milk and sprinkle with sugar.
Pincele com leite e polvilhe com açúcar.

Bake them for about 35 to 40 minutes or until they’re crispy and golden.
Leve ao forno cerca de 35 a 40 minutos ou até que estejam com um aspecto dourado e crocante.

Greek Pastries - Devaneios de Chocolate.JPG

Devaneios de Chocolate - Greek Crescent Pastries.JPG

If you happen to know more about moshpoungia / skaltsounia, please feel free to share the information with me. I would love to know more! 😉

Don’t miss the next post where you’ll meet Maaike!


Na semana passada visitei a Grécia. Bem, não em pessoa, mas através da gastronomia.

Encontrei esta receita na minha adorada bíblia – The Chocolate & Coffee Bible -, e na descrição diz que esta receita nasceu na Grécia e que são pequenas iguarias aromáticas e doces conhecidas como Moshpoungia.

Não encontrei mais informação acerca de moshpoungia; mas sei que são doces recheados de fruta cristalizada e nozes, embebidas em café e xarope. Encontrei no entanto algo semelhante de nome skaltsounia, com o mesmo aspecto.

Podem ou não ser o mesmo – a única maneira de o descobrir é visitando a Grécia, algo que não me importava nada!

São fáceis e simples de se fazerem e a melhor parte é que são extremamente deliciosas. Perfeitas para se servir no café da manhã, acompanhado de um café bem forte.

Se por acaso souberem mais acerca de moshpoungia / skaltsounia, digam-me e esclareçam-me, ficaria muito agradecida!

Não percam a próxima receita onde vão conhecer a Maaike!

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Author: M.

I’m M., the baker. Mid 20’s, tourist guide by day, chocoholic and foodie by night. I love food and everything related to it. I decided to create this blog after discovering that I love being in the kitchen, get my hands dirty and create delicious meals and desserts. Once in a while and randomly I will post other things that I enjoy in life and makes me happy, but in the end, everything will lead us to food! :)

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