Walnut and Apricot Ensaimadas
Photography by Aaron McLean.
Trays of crispy, sugar-dusted ensaimadas were proudly displayed in bakeries and markets when we visited Buenos Aires. Usually made with a yeast pastry, these filo versions are quicker and easier and just as delicious.
INGREDIENTS
50 grams dried apricots, very finely chopped
1 tablespoon glace mixed peel, finely chopped
2 tablespoons brandy or orange liqueur such as Cointreau or Grand Marnier
50 grams butter at room temperature
100 grams caster sugar
1 egg
60 grams roasted walnuts, finely ground
35 grams plain flour
½ teaspoon grated nutmeg
pinch sea salt
finely grated zest 1 lemon
To assemble
8 sheets filo pastry
melted butter
¼ cup flaked almonds
To serve
icing sugar for dusting
plain yoghurt (optional)
honey (optional)
large flat baking sheet lined with baking paper
METHOD
Preheat the oven to 180°C fan bake.
Soak the apricots and glace peel in the brandy or orange liqueur for one hour.
Beat the butter and sugar until light and pale. Add the egg and beat well.
Add all the remaining ingredients, including the soaked fruit, and mix well.
To assemble: Working with two sheets of filo at a time (keep the others under a damp tea towel) brush one lightly with melted butter then top with the 2nd sheet.
Cut in half lengthwise to give you two rectangles.
Spread 2 tablespoons of the walnut mixture over each rectangle, leaving a 1 cm border. Brush the border with butter then starting with the longest edge, roll up into a long sausage. Brush the ends with butter and pinch to seal.
Transfer to the baking tray, placing it seam side down, then wrap around to form a coil.
Repeat with the remaining pastry and filling to make 8 ensaimadas.
Brush each coil with butter and sprinkle with almonds.
Bake for 10 minutes then reduce the oven to 150ºC fan bake.
Bake for another 10 minutes until golden and crisp, turning the tray for even browning.
Cool for 10 minutes then dust with icing sugar. Serve warm or at room temperature with plain yoghurt and a drizzle of honey if desired. Makes 8

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!