These crunchy, walnut-filled, deep-fried, syrupy parcels will have you dreaming about them long after you taste them.
- 2 cup (400 g) sugar
- 1 cup (250 ml) water
- 1 tsp lemon juice
- 1 tbsp rose water (optional)
- 1 cup (150 g) plain flour
- 1 tsp instant dried yeast
- ½ tsp sugar
- ¼ tsp salt
- 1 cup (250 ml) warm water
- Vegetable oil, for frying
- 1 ½ cup walnuts
- 2 tbsp sugar
- 1 tsp cinnamon
- 1 tbsp rose water
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.
Resting time: 30 mins
- For the syrup, add sugar and water to a saucepan and bring to a boil. Boil for a few minutes. Add the lemon juice, boil for another minute and then remove from heat. Stir in rose water. Set aside.
- In a large bowl, whisk together flour, yeast, sugar, salt, and water until the batter is smooth and there are no lumps. Cover in plastic wrap and let sit for 30 minutes in a warm place.
- To make the filling, place the walnuts in a food processor and blend until very finely chopped. Add sugar, cinnamon and rose water to walnuts and mix thoroughly.
- Heat a non-stick frying pan over medium-low heat. Add 2 tbsp of the pancake batter to the pan. Repeat with the number of pancakes you have room for in the pan. Cook the pancakes until the batter is no longer shiny, looks dry, and has bubbled over the entire surface. Do not flip, you will only be cooking this one side.
- Remove pancakes from pan and repeat until all the batter is finished.
- Spoon some walnut filling into the centre of the pancake, then fold in half. Pinch the edges together firmly to secure filling. Your pancake should now look like a half-moon.
- Continue until all the pancakes are filled.
- Heat a generous amount of vegetable oil in a frying pan. Work in batches to shallow-fry pancakes until deep golden colour, turning once so that both sides are evenly browned.
- Remove with a slotted spoon to a paper-towel lined plate.
- Drizzle syrup on top of pancakes. Serve warm garnished with cinnamon and walnuts.