To prepare a delicious and refined dessert, we will start with the dough, which does not require rising time, making it ideal for a quick yet impressive recipe. In a large bowl, we will mix the flour with a pinch of salt, then gradually add water until we obtain a smooth and elastic dough. It is essential to knead the dough well to give it a fine texture. After we have obtained the dough, we divide it into small balls, which we will roll out into very, very thin sheets. This is a step that requires a little effort and patience, but the result is well worth it. Using a rolling pin, we roll out each ball of dough, making sure to achieve a sheet that is almost transparent, similar to those for pies. We bake the sheets on a griddle or in a preheated tray, without adding oil or flour, just like baking a flatbread. The sheets should be slightly browned, but not too crispy.
While the sheets are baking, we will take care of the syrup. In a large pot, we bring water to a boil. Once boiling, we add sugar to taste, grated lemon and orange zest, rum, and a splash of vanilla. The flavors will blend perfectly, creating a sweet-tart syrup, ideal for soaking the dough sheets. We reduce the heat and let the syrup simmer on low, allowing the flavors to fully develop.
When the sheets are ready, we start filling the pastries. We take each sheet and quickly dip it in the hot syrup, being careful not to leave it too long, otherwise, they will fall apart. Using a spatula, we drain the excess syrup and place the sheets in a dish. We start with a layer of ground nuts mixed with sugar, followed by a sheet of dough. We continue this process, alternating layers of sheets and nuts, adding a little sugar or citrus zest between them if you want a sweeter and more aromatic taste. It is important to be generous with the nuts in each layer to ensure a crunchy texture and rich flavor.
The last layer should be a thick one of nuts and sugar, which will create a delicious crust on top. After we finish assembling the pastries, we refrigerate them to firm up and allow the flavors to blend. It is recommended to serve the dessert the next day when all the ingredients have settled perfectly, and the taste is exquisite. This traditional dessert will delight your guests and bring a touch of magic to any table.
While the sheets are baking, we will take care of the syrup. In a large pot, we bring water to a boil. Once boiling, we add sugar to taste, grated lemon and orange zest, rum, and a splash of vanilla. The flavors will blend perfectly, creating a sweet-tart syrup, ideal for soaking the dough sheets. We reduce the heat and let the syrup simmer on low, allowing the flavors to fully develop.
When the sheets are ready, we start filling the pastries. We take each sheet and quickly dip it in the hot syrup, being careful not to leave it too long, otherwise, they will fall apart. Using a spatula, we drain the excess syrup and place the sheets in a dish. We start with a layer of ground nuts mixed with sugar, followed by a sheet of dough. We continue this process, alternating layers of sheets and nuts, adding a little sugar or citrus zest between them if you want a sweeter and more aromatic taste. It is important to be generous with the nuts in each layer to ensure a crunchy texture and rich flavor.
The last layer should be a thick one of nuts and sugar, which will create a delicious crust on top. After we finish assembling the pastries, we refrigerate them to firm up and allow the flavors to blend. It is recommended to serve the dessert the next day when all the ingredients have settled perfectly, and the taste is exquisite. This traditional dessert will delight your guests and bring a touch of magic to any table.
Ingredients
The sheets: water, salt, flour (I made half a kg of flour and it yielded 3 bowls) Syrup: water, flavors (rum, lemon-orange peel, vanilla), a bit of sugar, a pinch of salt Filling: ground walnuts, sugar