Christmas Cakes (Mother of God's Skirts)

Name: Christmas Cakes (Mother of God's Skirts) - Stela H.
Ingredients: 2 packages of pastry sheets; walnuts to taste; about 500 g we added; grated zest from 4 lemons and 1 orange; 3 essences of rum; sugar to taste; water

Dessert - Christmas Cakes (Mother of God's Skirts) by Stela H. - Recipia

I came across these walnut pastries in Moldova, at my relatives' place, and since then, I occasionally make them during the holiday season. In Transylvania, I haven't encountered the recipe, but here they are typically prepared on Christmas Eve and given as alms. The original recipe uses simple dough, but I often use store-bought phyllo pastry – it’s much quicker, and they turn out just as good for my needs. It’s not a complicated recipe, but there are a few important steps that matter for the result. Quick Info Total time: about 1 hour Preparation time: 20-25 minutes Cooking/frying time: 35-40 minutes Servings: depends on how large you cut the sheets, usually yields 2-3 large trays Difficulty: easy to medium Recipe type: traditional Christmas dessert, for alms or festive table Ingredients 2 packages of phyllo pastry (store-bought, simple) approximately 500 g walnuts (ideally freshly roasted and ground) grated zest of 4 lemons grated zest of 1 orange 3 vials of rum essence (or to taste) sugar (to taste – added both to the walnuts and the syrup) water (for the syrup, enough to soak all the sheets) Preparation Method 1. Preparing the phyllo sheets Carefully unfold the phyllo sheets and cut them into quarters, so you get pieces suitable for frying. The handling is important – if they tear, it’s not a tragedy, but it’s best if they remain as whole as possible. 2. Frying the sheets Take each piece of phyllo and fry it on a hot plate, without oil, over medium heat. The sheets should become slightly golden and crispy, not burnt. Don’t stack too many at once, as they burn easily. You can flip them 1-2 times until they get a bit of color. Place them on a tray as you finish. 3. Preparing the walnuts Toast the walnuts in a pan over low heat, just enough to release their aroma. Don’t leave them too long, or they will become bitter. Once cooled, grind them. Mix the ground walnuts with plenty of sugar, to taste, the grated lemon and orange zest. Add the rum essence – I use all three vials, but you can adjust according to your preference. 4. The syrup for soaking the sheets Put water in a pot (there’s no fixed amount, just enough to soak all the sheets, about 1-1.5 liters is fine for 2 packages). Add sugar – it should be sweet, but not overly so. You can also add rum essence if you like it more aromatic. Bring to a boil, then set aside. 5. Soaking the sheets Dip each fried piece of phyllo into the warm syrup. Don’t let them soak too much, or they will become soggy, but not too little either – they should be soft, not hard or crispy. Remove them and place them on a flat plate or platter. 6. Assembly Create a layer of soaked sheets on the platter. Generously sprinkle the walnut mixture with sugar and flavors. Add another layer of sheets, repeat with walnuts, and continue until you finish the ingredients. Usually, the last layer should be more generous with the walnuts. They can be served immediately, but are better after sitting in the fridge for 1-2 hours to absorb the flavors well. 7. Traditional serving In some families, the fried sheets are taken to church to be blessed by the priest before Christmas. The assembly with syrup and walnuts is done only on Christmas Eve, when they are given as alms or placed on the festive table for the departed family members. Why I make this recipe often It’s simple and quick if you use phyllo pastry. The toasted walnuts and citrus flavors do all the work. It’s assembled cold, so you don’t have to deal with the oven. The recipe is flexible and suitable when you need to make several trays at once. Tips and Variations Tips Don’t fry the sheets too much, or they will become bitter. The syrup should be warm, but not hot when soaking the sheets. You can adjust the amount of sugar to taste – both for the walnuts and the syrup. Use freshly roasted walnuts for a much better flavor. Substitutions Phyllo sheets can be replaced with homemade dough (water and flour), if you have the time and inclination. Rum essence can be replaced with vanilla, but the taste won’t be as traditional. Citrus zests can be omitted or replaced with another flavor, but they lose some charm. Variations Some add raisins or chopped Turkish delight among the layers, but it’s not necessarily traditional. They can also be made with less sweet syrup if you prefer a lighter dessert. If you want to reduce sugar, you can increase the amount of walnuts and lemon zest. Serving Ideas Serve on platters, cut into suitable pieces. They can be served at holiday meals or for alms, according to tradition. They taste better after a few hours in the fridge, allowing the flavors to meld and the sheets to soften well. Frequently Asked Questions 1. Can I use frozen phyllo sheets? Yes, but let them thaw completely before cutting and frying. They are easier to work with if they aren’t damp. 2. How much sugar do I put in the walnuts and syrup? Sugar is added to taste. For 500 g of walnuts, I usually add 150-200 g of sugar, but you can adjust. In the syrup, I add about 6-8 tablespoons per liter of water, then taste. 3. What should I do if the sheets tear while frying? You can use them as they are; it won’t affect the taste. Just try to arrange them so they don’t overlap too much in the syrup or on the platter. 4. Can the pastries be made with other nuts? Yes, but the classic taste is with Romanian walnuts. Hazelnuts or almonds work fine, but they don’t have the same flavor. 5. Why do they harden if they sit too long? If they are insufficiently soaked or left uncovered, they can dry out. Keep them covered and make sure the sheets have soaked enough in the syrup. Nutritional Values Approximately, one serving (about 100 g) contains: calories: 350-400 kcal carbohydrates: 40-50 g protein: 6-7 g fat: 20-25 g (due to the walnuts and phyllo sheets) They are quite filling, especially due to the walnuts and sugar. The values are approximate and can vary depending on how much walnut or sugar you use. Storage and Reheating Walnut pastries store well in the fridge, covered, for up to 2 days. The longer they sit, the softer the sheets become. I do not recommend reheating – they are served cold or at room temperature. If you need to make them in advance, assemble them 3-4 hours before serving.

Christmas Cakes (Mother of God's Skirts)

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