Muajanat Al-Sikkara (Bitter-Sweet Fig & Walnut Pastries)

Instructions

1. 1

   In a large bowl, combine flour, yeast, 50g sugar, and salt. Make a well in the center. Gradually add lukewarm water, mixing until a shaggy dough forms.

   ~5 min
2. 2

   Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Gradually incorporate the softened butter, kneading until fully absorbed. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in size.

   ~60 min
3. 3

   While the dough rises, prepare the filling. Finely chop the dried figs. In a medium bowl, combine chopped figs, toasted walnuts, 20g sugar, cinnamon, and orange blossom water. Mix well.

   ~10 min
4. 4

   Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into 24 equal portions. Roll each portion into a ball.

   ~5 min
5. 5

   Flatten each dough ball into a disc about 4 inches in diameter. Place about 1-2 tablespoons of the fig and walnut filling in the center of each disc.

   ~5 min
6. 6

   Gently fold the edges of the dough over the filling to enclose it, pinching to seal. You can shape them into small parcels, half-moons, or any desired pastry shape. Ensure the filling is completely sealed to prevent leakage during baking.

   ~15 min
7. 7

   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

8. 8

   Arrange the filled pastries on the prepared baking sheet, leaving a little space between each one. Brush the tops of the pastries with the beaten egg wash and sprinkle with sesame seeds.

   ~5 min
9. 9

   Bake for 20-25 minutes, or until golden brown and puffed up.

   ~25 min
10. 10

    Let the pastries cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

    ~10 min