Syrian Olive Pastries
Delight your taste buds with these irresistible Syrian Olive Pastries, a heavenly blend of fluffy dough and a bold, tangy filling. Crafted with a combination of finely chopped black olives, caramelized onion, and a touch of ground sumac, these savory pastries pack a rich Mediterranean punch. Lightly brushed with egg wash and optionally garnished with sesame seeds, they bake to a golden perfection, making them a feast for both the eyes and the palate. Perfect as an appetizer, snack, or addition to a mezze platter, these pastries are easy to prepare and bursting with authentic Syrian flavors. Whether served warm or at room temperature, they’re guaranteed to impress at any table.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 1 tablespoon sugar
- 1.25 cups warm water
- 0.25 cups olive oil
- 1 teaspoon salt
- 1.5 cups pitted black olives, finely chopped
- 1 small onion, finely chopped
- 1 teaspoon ground sumac
- 0.5 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons olive oil (for filling)
- 1 large egg, beaten (for egg wash)
- 2 tablespoons sesame seeds (optional, for garnish)
Instructions
In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix well to ensure the yeast and salt are evenly distributed.
Gradually add the warm water and olive oil to the dry ingredients. Stir until a dough starts to form.
Knead the dough on a floured surface for about 8-10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
While the dough is rising, prepare the olive filling. Heat 2 tablespoons of olive oil in a skillet over medium heat and sauté the finely chopped onion until translucent and slightly golden, about 5-7 minutes.
Add the chopped olives, sumac, and red pepper flakes (if using) to the skillet. Stir and cook for 2-3 minutes. Set the filling aside to cool completely.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
After the dough has risen, punch it down and divide it into 20 equal portions. Roll each portion into a ball and flatten it into a disc about 3 inches in diameter.
Place about 1 tablespoon of the olive filling in the center of each disc. Fold the edges of the dough over the filling to enclose it, pinching tightly to seal. Shape the pastry into a rounded or oval shape as desired.
Place the pastries seam-side down on the prepared baking sheet, leaving about 1 inch of space between them.
Brush the tops of the pastries with the beaten egg and sprinkle with sesame seeds if desired.
Bake in the preheated oven for 16-18 minutes, or until the pastries are golden brown and cooked through.
Remove the pastries from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serve warm or at room temperature. Enjoy as a snack, appetizer, or part of a mezze platter!
Nutrition Facts
Calories |
2931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 5160 mg | 224% | |
| Total Carbohydrate | 327.5 g | 119% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 16.8 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 509 mg | 39% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 1038 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
