This is my Purim recipe which is suitable to be used for Misloach Manot or enjoy at the Purim Seudah. It’s a biscuit roulade filled with a delicious filling of nuts and seeds, ingredients that Esther, the heroine of the Purim story, enjoyed whilst as a Queen in the Palace.
Ingredients:
For the pastry
180g plain flour
60g pistachio nut butter – or any other nut butter of your choice
60g maple syrup
1 egg
1 tsp vanilla extract
⅛ tsp salt
Filling:
2 tablespoons pistachio nuts - roughly chopped
2 tablespoons walnuts - roughly chopped
2 tablespoons coconut sugar
2 tablespoons poppy seeds
1 egg white – to coat dough
Topping:
1 tablespoon chopped pistachio nuts
1 tablespoon coconut sugar
1 tablespoon poppy seeds
Method
Preheat oven to 180C.
Process all pastry ingredients in a food processor until the mixture begins to form a ball (note: if the mixture is too runny, add a bit more flour, if too dry, add a bit more water).
Form the mixture into a ball with your hands and knead briefly, then flatten into a rectangular.
Roll the dough out with a rolling pin between two sheets of parchment until it’s about 3 cm thick.
Brush the dough with egg white and then sprinkle the filling ingredients over the rolled-out pastry.
Then carefully roll the dough into a tight log (lift the edge of the parchment paper underneath on the side from which you are rolling to help the log roll up more easily and evenly).
Once rolled, glaze the pastry again with egg white and then sprinkle the top of the roll with the toppings and press them into the log lightly.
Cut the log into slices (approximately 2 cm thick).
Transfer the parchment that the log is on onto a small baking tray.
