Pariziene, Romanian walnut, rum and raisin pastries

Name: Pariziene, Romanian walnut, rum and raisin pastries
Ingredients: 20 g flour; 25 g sugar; 20 g fresh yeast; 30 ml lukewarm water; 480 g flour; 25 g sugar; 1 egg; 50 g butter; 260 ml water; 1/4 teaspoon salt; 20 tablespoons ground walnuts; 3 tablespoons sugar; 1/2 teaspoon grated lemon zest; 1 tablespoon rum extract; 1 level tablespoon cocoa; 50 g raisins; 100 ml lukewarm milk; 1 egg

Dessert - Pariziene, Romanian walnut, rum and raisin pastries by Viorela O. - Recipia

Pariziene are Romanian pastries with walnuts, rum and raisins, usually served for breakfast or with coffee, with fluffy dough and a firm filling. The cut strips brown on top, while the inside stays soft. I leave the raisins whole and don’t soak them first. Preparation: 45 minutes. Cooking: 22 minutes. Resting: 100 minutes. Total time: 167 minutes. Serves: 10. About 410 kcal and 10 g protein per serving.

Ingredients

For the dough

20 g flour
25 g sugar
20 g fresh yeast
30 ml lukewarm water
480 g flour
25 g sugar
1 egg
50 g butter
260 ml water
1/4 teaspoon salt

For the filling

20 tablespoons ground walnuts
3 tablespoons sugar
1/2 teaspoon grated lemon zest
1 tablespoon rum extract
1 level tablespoon cocoa
50 g raisins
100 ml lukewarm milk

For brushing

1 egg

Preparation

1. To make the yeast starter, mix 20 g flour with 25 g sugar, the yeast and 30 ml lukewarm water. Leave it for 10 minutes, until it rises and starts to foam. 2. Put the remaining 480 g flour and 25 g sugar in a bowl with the egg, melted butter, 260 ml water and salt. Add the yeast starter and knead for 10 minutes, until you have a smooth dough. Cover it and leave it in a warm place for 60 minutes, until doubled in size. 3. Mix the ground walnuts with the sugar, lemon zest, rum extract, cocoa and raisins. Gradually pour in the lukewarm milk, until the filling is smooth and holds together. 4. Divide the dough into 10 equal pieces. Roll each piece into a round sheet, then imagine it divided in half. Use a knife to cut strips into one half. 5. Put 2-3 teaspoons of filling on the uncut half. Roll up the dough and seal the ends well. 6. Arrange the pariziene on a baking sheet lined with parchment paper. Cover them and leave to rise for 30 minutes, until they look puffier. 7. Beat the egg for the glaze and brush it over the pariziene. Bake in an oven preheated to 180°C for 22 minutes, until browned on top.

Notes

The walnuts should smell sweet and clean; if they taste bitter, you’ll still notice it after baking. A medium grind leaves little pieces in the filling, while very finely ground walnuts make it denser. You can make the filling a few hours ahead and keep it covered in the fridge, but I add the milk close to shaping, a little at a time, since the walnuts absorb it as they sit. One is enough for a snack with coffee or black tea. Store the baked pariziene in a closed container in the fridge for up to 3 days; before serving, I let them come to room temperature. You can replace the raisins with 50 g chopped dried apricots, if they’re soft, without soaking them first. These contain gluten, nuts, eggs and dairy, so they’re not suitable for people with allergies to these.