Thin crispy spirals filled with walnut and orange, soaked in a honey, orange and rose syrup.
The July Daring Bakers’ Challenge was brought to us by Manal from Manal’s Bites. She introduced us to an authentic Palestinian dish from Java that is served as a main meal along with a bowl of soup or a salad. The “Yafawi Sfeeha” or also known as “Milwayeh” which means twisted, is crispy yet tender and full of flavour.
Yafawi Sfeeha can either be sweet or savoury, so I decided to go for a sweet, nutty option suggested by Manal, but I used a syrup as well, for some extra flavour!
I had no idea what to expect with these, as I had never heard of them before, but they are delicious! I’m so glad they were chosen as the daring bakers challenge. The sweet filling means they taste a bit like a Baklava, but with a completely different texture.
I’m really intrigued as to how these would taste with one of the savoury fillings, so I will probably make some more soon!
Variations: I think using pistachios instead of the walnuts would be amazing, and you could also change the spices, cardamon would be a good alternative to cinnamon.
- 500g strong white bread flour
- 1tbsp caster sugar
- 1 tsp salt
- 200g milk
- 2 tbsp olive oil
- 250 walnuts
- 100g soft brown sugar
- 1 tsp ground cinnamon
- zest of 1 orange
- juice of one orange
- 3 tbsp honey
Combine all the ingredients for the dough in a large bowl, and mix to form a rough ball. Turn out onto a clean work surface and knead for 5-10 minutes, until smooth and elastic.
Return to the bowl and leave to rest for 2-4 hours, then divide into eight 100g balls and leave to rest again for a further 2-4 hours.
Blitz the walnuts in a food processor to a coarse mixture. Transfer to a small bowl and stir in the sugar, cinnamon and orange zest.
Combine the honey and orange juice in a small plan and cook over a medium heat for 5 minutes, untill it begins to bubble vigorously, remove from the heat and set aside.
Preheat the oven to 180C and grease a baking tray.
Stretch each pice of dough out into a large rectangle, as thin as possible. Scatter over the walnut mixture and roll up into a long sausage shape.
Twist the roll into a swirl and place into a well oiled baking tray. Bake in the preheated oven for 20 minutes, until crispy and golden brown.
Remove from the oven, and pour over the syrup mixture. Leave to cool, then scatter over some rose petals, and decorate with walnuts. Serve and enjoy!