Daktyla were one of the first sweets I learned to make, I would happily help my mother make them by rolling out the pastry. Now as an old woman, I still make them for my grandchildren. We often eat daktyla during Lent, as they don’t contain any dairy.

Makes
14

Preparation

25min

Cooking

45min

Skill level

Easy
By
Average: 4.1 (37 votes)
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Ingredients

  • 330 g (1½ cups) caster sugar, plus 55 g (¼ cup) caster sugar
  • 440 ml water
  • 1 cinnamon quill
  • 2 strips of lemon rind
  • 1 tsp lemon juice
  • 160 g chopped toasted walnuts, plus extra to serve
  • 1 tsp cinnamon

 

Pastry

  • 500 g (3⅓ cups) flour
  • 1½ tbsp caster sugar
  • 125 ml (½ cup) peanut oil
  • ⅛ tsp salt
  • 1 egg, lightly whisked

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To make syrup, place 330 g (1½ cups) caster sugar, 440 ml water, 1 cinnamon quill, 2 strips of lemon rind and 1 tsp lemon juice in a saucepan over high heat. Bring to the boil and cook for 5 minutes, stirring to dissolve sugar. Reduce heat to low and simmer for 8 minutes. Allow to cool.

To make filling, mix 160 g chopped toasted walnuts in a bowl with 1 tsp cinnamon and 55 g (¼ cup) caster sugar. To make pastry, combine 500 g (3⅓ cups) flour, 1½ tbsp caster sugar, 125 ml (½ cup) peanut oil and ⅛ tsp salt in a bowl and stir to combine. Slowly add 200 ml iced water and knead to form a soft dough. Roll out to 2 mm-thick and cut into 14 x 10cm squares, brush edges with eggwash.

Place 1 tablespoonful of filling in the centre of each square. Fold one end over and seal edges with a fork. Fill a large saucepan one-third full with vegetable oil. Heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop pastries into oil and fry, turning halfway, for 12 minutes or until golden. Remove with a slotted spoon and drain. While still hot, place in syrup and soak for 6 minutes, turning halfway. Drain excess syrup and sprinkle with extra chopped walnuts.

 

 

Photography Sean Fennessey.

 

As seen in Feast magazine, September 2014, Issue 35.