Sunday, March 2, 2014

Basynoi: Sort of like a Fig Newton Potsticker...

Michael Grant's Roman Cookery  has a recipe for basynoi, a little stuffed pastry offered by inhabitants of the Greek island of Delos to Iris, goddess of the rainbow and messenger to the gods. 

Here is the recipe (n.b. Grant uses weight  measurements for dry ingredients):

For the pastry: 
7 oz. all purpose flour
2 fl. oz.  olive oil
3 fl. oz. water
Combine in a large bowl and knead until you have a very smooth dough.  Place the dough in a plastic bag and let sit for an hour or so.

3 oz. walnuts  [I substituted raw UNSALTED pistachios, as I had no walnuts-- apologies to Iris]
1 oz. figs

Combine in a blender or food processor or large mortar and pestle until finely ground.  Roll the pastry out as thinly as possible on a floured surface.  Use a cookie cutter or a glass 2 and a half inches in diameter to cut out the pastries (I used a 2 " glass, then stretched the circles out a bit).
Two inch circles, measured with a Roman Ruler

Place about half to 1 tsp. of filling onto the dough circles. It is rather dry, so you have to squeeze the filling against the back of the spoon to get it to stick together.  Brush the edges of the dough with water.  Fold into a half-moon shape and pinch to seal.  Aren't they cute?
Pastry with filling

Folded and sealed

Heat 3 ounces olive oil in a large pan-- if you want to test the heat, keep a few scraps of dough from the leftover trimmings.  When the oil sizzles when you drop a piece in, the oil is ready to fry.  Fry the pastries in batches until they are crisp and golden on both sides; if they start to burn, turn down the heat a bit..  Drain on paper towels.
Frying up nicely in the olive oil.

Waiting for their quick turn in the hot honey, surrounded by  sesamides.

Just before serving, heat 3 fl. oz. honey in a pan and turn the pastries in it to coat.  Serve warm.

No comments:

Post a Comment