Honey & Co’s Center Jap candy bakes | Sarit Packer and Itamar Srulovich

Ketmer (pistachio, cream and rose-filled pastry – pictured above)

Prep 5 min
Cook dinner 1 hr
Makes 6

For the filling
100g double cream
100g mascarpone
100g floor pistachio

For the pastry
6 massive sheets filo pastry (ie, slightly below ½ pack) or 12 small sheets
100g melted butter or ghee

For the syrup
100g sugar
50g water
1 tsp rose water

Utilizing a spoon, stir the cream and mascarpone collectively till they thicken however don’t whip.

Warmth the oven to 210C (200C fan)/425F/fuel 7. Rigorously open the filo pack. If utilizing massive sheets, evenly butter the highest half of every sheet, then fold it over lengthways so that you get a rectangle of double thickness (if utilizing small sheets, butter six of them and layer one other sheet on high of every). Utilizing a spoon, unfold the cream combine over the underside half of every buttered rectangle, sprinkle with the bottom pistachios and really evenly roll up, preserving loads of air within the roll, so you find yourself with a unfastened snake. Roll right into a coil, to create a snail form, then tuck the top slightly below the snail to seal. Put the snails on a baking tray with a rim (so the syrup gained’t run off later), preserving them shut collectively, then generously brush with all of the remaining melted butter.

Bake for 15-18 minutes, till golden throughout. In the meantime, make the syrup by boiling the sugar and water, stirring to dissolve, then flip off the warmth and add the rose water.

As soon as the ketmer are golden, take away from the oven, pour all of the syrup excessive and depart to soak in for at the least 10 minutes. Serve heat or chilly – they’re tasty each methods.

Spiced almond baklava

Simply let it soak in: Honey & Co’s baklava.

Prep 5 min
Cook dinner 1 hr
Makes 12

1 pack massive filo sheets (ie, 14 sheets) or 2 packs small sheets

For the filling
200g complete roasted almonds, finely chopped (however not floor)
1 tsp floor cardamom
1 tbsp floor cinnamon
1 tsp floor nutmeg
100g tender mild brown sugar

For the syrup
250g sugar
four cardamom pods, cracked
150g water
1 tbsp orange blossom water

Frivolously butter the highest half of 1 filo sheet and fold it over lengthways, so you have got a double-thickness rectangle. Butter the highest half of the rectangle, fold over lengthways and placed on a baking tray with a rim through which it matches precisely – if want be, reduce the filo to suit. Repeat with six extra sheets, laying them within the tin, and buttering between every further layer. Butter, fold and stack the remaining seven sheets, however don’t put them within the tin simply but.

Combine all of the filling substances, unfold them over the filo within the tin, then lay the second stack of buttered filo on high and press down. Chill within the fridge for at the least 20 minutes to set the butter – this implies you’ll be capable to reduce the baklava neatly earlier than baking. Warmth the oven to 210C (200C fan)/425F/fuel 7. Take the set baklava from the fridge and, with a small, sharp knife, reduce lengthways down the center by to the underside. Minimize every of the 2 rectangles into three sq. bins, then reduce every into rectangles.

Bake for 18-22 minutes, till golden throughout. In the meantime, make the syrup by boiling the sugar, cardamom and water till dissolved, then flip off the warmth and stir within the orange blossom water. Take away the baklava from the oven, pour over the syrup and depart to soak in. Serve heat or chilly.


Dine on these tasty diamonds: Honey & Co’s basbusa.

Dine on these tasty diamonds: Honey & Co’s basbusa.

Prep 5 min
Cook dinner 1 hr 15 min
Makes 1 x 23cm cake

500g semolina
50g desiccated coconut
320g sugar
Zest of 1 lemon
Juice of ½ lemon
160g milk
160g blended nuts, to garnish – complete walnuts, pistachios, almonds, hazelnuts or no matter takes your fancy

For the sugar syrup
250g sugar
300g water
Juice of ½ lemon

Warmth the oven to 190C (180C fan/390F/fuel 6. Frivolously grease a 23cm cake tin – don’t use a loose-bottomed one, or the syrup will run out later; if you want, line it with baking paper, too, although it’s not important.

Combine the semolina with the coconut, then pour within the melted ghee, mixing on a regular basis, till the combo comes collectively in a breadcrumb-like consistency. Add the sugar, lemon zest and juice, then fold within the milk till you have got a thick batter – don’t overmix. Pour swiftly into the baking tin, and faucet to even it out – for those who overwork it or wait too lengthy, the combo thickens and turns into too dense. Scatter the entire nuts on high – we wish to preserve them in clear, straight traces, however a messy scattering is enjoyable, too – then bake within the centre of the oven for 24-28 minutes, till simply set and golden, however not too agency (the semolina will proceed to drink the moisture from the cake).

Whereas the cake is baking, make the sugar syrup by bringing the sugar and water to a boil and stirring to dissolve. Off the warmth, add the lemon juice and put aside till the cake is baked.

As quickly because the cake comes out of the oven, drench it throughout with the syrup and depart to take in – you can also make little skewer piercings within the floor of the cake, if you want, so it soaks in quicker, however persistence works simply as properly. Go away to relaxation for at the least 30 minutes and serve at room temperature.

Date and walnut maamool

Middle-Eastern eccles cakes: date and walnut maamool.

Like Center Jap eccles muffins: date and walnut maamool.

Prep 15 min
Cook dinner ThreeZero-40 min
Makes 20 massive cookies

For the dough
220g plain flour
40g icing sugar
½ tsp baking powder
1 tsp floor mahleb – look in continental and Center Jap shops
½ tsp floor ginger
140g butter or ghee (clarified butter), at room temperature
1 pinch salt
2-Three tbsp milk

For the filling
180g medjool dates, stoned and chopped
180g walnuts, roasted and chopped
50g date molasses, or honey
½ tsp cinnamon
½ tsp floor cardamom

Put all of the substances for the dough aside from the milk in a mixer bowl with a paddle connected (or use the rubbing methodology, if mixing by hand). Slowly combine within the milk till the dough simply begins to come back collectively into a beautiful, easy ball – chances are you’ll not want all of the milk – then take away from the bowl and divide the dough into 20 balls, every weighing about 20g.

Combine all of the filling substances to type a tough, strong mass and divide into 20 balls, every weighing about 15g.

For shaping, you have got a number of choices: press a gap into every dough ball together with your finger, skinny it out till you have got a small bowl form, then pop within the filling, shut the pastry round it, and pinch it collectively neatly; or roll out the dough into an extended rectangle, pop the little filling balls on the underside rim, fold the pastry excessive (like when making ravioli) and reduce round every mound; or use a cookie press to flatten the dough into the mould, pop within the filling, shut the highest facet, press down and faucet out the cookie (this final one is for actually lazy individuals). Bake at 190C (180C fan)/390F/fuel 6 for 15-18 minutes, till the pastry simply begins to go golden – you need maamool to be fairly mild in color. Serve the cookies simply as they’re, or mud with a bit of icing sugar earlier than serving.

Recipes by Sarit Packer and Itamar Srulovich, cooks/co-owners Honey & Smoke and Honey & Co, each in London.