Syrian Olive Pastries

Resembling olive-filled spiral biscuits, these olive pastries make a great salty snack to serve with drinks

Olive oil pastry.

Combine flour , baking powder and salt in a large bowl and make a well in the centre.

Pour oil and orange juice into the well , then mix to form a smooth , satiny dough.

Cover dough with plastic wrap and leave to rest for 30 minutes while preparing the filling.

Preheat the oven to 180c.

For the olive filling.

Combine all the filling ingredients in a bowl and mix well , then divide in half.

For the egg-yolk glaze.

Divide the rested dough into 2 equal portions then roll out each portion into a rectangle measuring 20cm x 24cm.

Scatter each rectangle with half of the olive mixture to evenly cover pastry.

Roll up to form a log.

Transfer the logs to a baking tray pre-lined with non-stick baking paper and lightly brush each roll with the egg-yolk glaze.

Bake for 35-40 minutes or until golden brown.

Remove to wire rack to cool.

Once cold , slice into 1cm-thick rounds and serve.

Makes 36.

flour, baking powder, salt, olive oil, orange juice, green olives, pitted black olives, cayenne pepper, fresh oregano, egg yolk, milk