Ingredients:
- Pastry:
- 2 Cups Plain Flour
- 1 Cup Canola Oil
- 1 Cup Water
- Nut Filling:
- 1 Packet of Butter (melted)
- 2 Cups Walnut (chopped)
- 2 Cups Desiccated Coconut
- 1 Cup Sugar
- Pinch of Nutmeg/Cinnamon
- Syrup:
- 250g Butter (melted)
- 4 tbsp Honey (softened)
Note: Preheat oven to 180°C
Method:
Pastry:
- Rub oil into flour and add sufficient water to make soft dough.
- Knead for at least 10 minutes until dough is smooth in texture and whitish in colour.
- Divide into 4 sections. On a floured board, roll out fairly thin.
Syrup:
- Gently melt honey and butter in a saucepan until combined and golden.
- Set aside for basting pastry when ready for baking.
Assembly with Nut Filling:
- Combine filling ingredients. Sprinkle filling all over pastry and roll up firmly.
- Shape ends on the angle.
- With a sharp knife, cut on oblique lines ¾ the way through at approximately 3-inch intervals.
- Place onto greased baking tray and baste with syrup mixture.
- Place into oven and cook for approximately 3o minutes.
- Baste at regular intervals whilst cooking and turn to brown evenly until pastry has a crispy texture.
- Remove from oven, place on wired tray and allow cooling before cutting through the slices to make individual pieces.
- Baste with syrup once more to glaze.