Prep 45 mins
Cook 35 mins
Also known as Moshopoungia in Greek. These are great served with tea or coffee.
- 4 tablespoons clear honey
- 4 tablespoons strong brewed coffee
- 1⁄2 cup mixed candied citrus peel, finely chopped
- 1 1⁄2 cups walnuts, chopped
- 1⁄4 teaspoon nutmeg, finely grated
- 1 ounce milk, to glaze
- 1 ounce powdered sugar
- 4 cups all-purpose flour
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon baking powder
- 1 pinch salt
- 10 tablespoons butter
- 2 tablespoons powdered sugar
- 1 egg
- 1⁄2 cup milk, chilled
- Sift flour, cinnamon, baking powder, and salt into a bowl. Cut the butter into the mixture until mixture looks like breadcrumbs. Stir in the sugar. Make a well in the dry ingredients.
- Beat the egg and milk together and pour into the well. Mix until a soft dough consistency.
- Divide the dough into two pieces and wrap with plastic wrap. Chill for 30 minutes.
- Meanwhile, mix the honey and coffee in a mixing bowl. Add the candied peel, walnuts and nutmeg. Stir well, cover and leave for 30 minutes.
- Preheat oven to 350 degrees F (180 degrees C).
- Roll one portion of dough on a lightly floured surface to a thickness of 1/8 inch. Using a 4 inch pastry cutter, stamp out rounds.
- Place a heaped teaspoon of filling on one side of each round. Brush the edges with milk, then fold over and press together to seal.
- Repeat with second piece of pastry until all the filling has been used.
- Place the pastries on lightly greased baking sheets, brush lightly across the top of each pastry with a little milk and sprinkle the powdered sugar across each piece.
- Make a steam hole in the center of each pastry with a skewer.
- Bake for 35 minutes or until slightly puffy and lightly browned.
- Cool on a wire rack.