Walnut, Orange and Honey Yafawi Sfeeha

Thin crispy spirals filled with walnut and orange, soaked in a honey, orange and rose syrup.

thumb_DSC05668_1024The 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!

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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!

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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.

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Ingredients: Makes 8 Rolls

The Dough:

  • 500g strong white bread flour
  • 1tbsp caster sugar
  • 1 tsp salt
  • 200g milk
  • 2 tbsp olive oil

The Filling:

  • 250 walnuts
  • 100g soft brown sugar
  • 1 tsp ground cinnamon
  • zest of 1 orange

The Syrup:

  • juice of one orange
  • 3 tbsp honey

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The Make:

The Dough:

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.

The Filling:

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.

The Syrup:

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.

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Assembly:

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.

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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.

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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!

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