Desert Lord's Turtles
When I make these pastries, I usually start on a quiet afternoon, taking my time. You need some patience for baking the layers, but it’s not the kind of dessert that gives you a headache. I’ve tried various versions, but I always return to the simple one, with dough made from water and flour, thin rolled-out layers, and a walnut filling. The baked layers on the stove develop a texture unlike anything you find in stores and have a simple, good taste.
Total time: 2 – 2.5 hours
Servings: 10-12 large pieces
Difficulty: Medium
Ingredients
Dough:
- 500 ml lukewarm water
- White flour (approximately 700-800 g, add gradually until you achieve an elastic, non-sticky dough)
- A pinch of salt
Filling:
- 400 g ground walnuts (can be lightly toasted beforehand)
- 6-8 tablespoons sugar (or more, to taste)
- Zest of 2 lemons
- Zest of 2 oranges
Syrup:
- 700 ml water
- 200 g sugar (adjust to your preferred sweetness)
- 2-3 tablespoons rum essence
Preparation
1. Start with the dough. Place 500 ml of lukewarm water in a large bowl, add a pinch of salt, and begin incorporating the flour gradually. Mix first with a spoon, then knead by hand until you achieve an elastic, firm dough that doesn’t stick to your hands or the table. If it’s too soft, add more flour. If it’s too hard, drizzle in a little water.
2. Cover the dough with a clean towel and let it rest for 20-30 minutes while you prepare the rest.
3. For the filling, grind the walnuts (ideally, after toasting them slightly in the oven at 150°C for a maximum of 7-8 minutes until lightly golden). Mix the walnuts with the sugar and the zest of lemon and orange. Taste and adjust the sugar to your preference.
4. Prepare the syrup: bring the water and sugar to a boil, stirring to dissolve, then let it simmer on low heat for 5-7 minutes. Remove from heat and add the rum essence once the syrup stops boiling.
5. Divide the dough into 10-12 equal balls. Roll each ball out on a floured surface as thin as possible – enough to cover a large baking tray or to yield a sheet about 2 mm thick.
6. Bake each sheet individually on the back of a tray placed directly on the flame (or on a hot stovetop if you have one). Flip the sheet after about 1 minute, when brown spots appear, and bake on the other side. Be careful not to burn them, as they cook quickly.
7. Place the baked sheets on a clean towel, covering them with another towel so they don’t dry out too much until you use them.
8. Once all the sheets are ready, assemble the pastries: take the first sheet, dip it briefly in the warm syrup (but not hot). Let the excess drip off and place it on a platter. Immediately sprinkle with walnuts, sugar, and zest, enough to form an even layer.
9. Repeat with the next sheets: dip them in syrup, layer them on top of each other, and sprinkle filling between them. The last sheet can also be lightly brushed with syrup, then sprinkle a thin layer of walnuts on top.
10. Let the pastries sit for a few hours to soften well. It’s best to cut them the next day.
Why I make this recipe often
These pastries keep well for a few days and soften as they sit. They are great for any celebration, but also when you have extra walnuts at home. They can be made a day or two in advance and don’t require complicated ingredients. The sheets don’t crumble, and the combination of walnuts, citrus zest, and simple syrup never goes out of style.
Tips
- Don’t leave the sheets too long on the heat, as they become rigid and hard to soften.
- If the syrup cools too much, gently reheat it before dipping the sheets.
- Use only the colored part of the lemon and orange zest to avoid a bitter taste.
- When rolling out the sheets, use plenty of flour on the surface to prevent sticking.
Substitutions
- Walnuts can be replaced with ground hazelnuts, but the taste changes significantly.
- Rum essence can be replaced with a little vanilla.
- For the syrup, you can use just water and sugar if you don’t like the rum flavor.
Variations
- You can add a little cinnamon or ground cloves to the filling for a more intense flavor.
- For a heartier dessert, you can alternate walnuts with layers of raisins.
- Instead of water, you can use milk for the dough, but the pastries won’t keep as long.
Serving ideas
- Cut into rectangles or diamonds, as preferred.
- They can be dusted with sugar before serving, but it’s not necessary.
- They are good cold, straight from the fridge, but can be left at room temperature for a bit before serving.
Frequently asked questions
1. What do I do if the sheets have dried out too much? Leave them longer in the syrup and cover the assembled pastry with a damp towel for a few hours. They will gradually soften.
2. Can I freeze the sheets or the assembled pastry? The plain sheets can be frozen, separated with parchment paper. I do not recommend freezing the assembled pastry, as it will lose its texture upon thawing.
3. Can the pastries be made without rum essence? Yes, it can be omitted or replaced with vanilla, to taste.
4. If I don’t have a tray to put on the flame, how do I bake the sheets? A large non-stick skillet works too, without oil. Make sure it’s well heated and flip the sheet in time.
Nutritional values (per serving, estimated for a batch with 12 servings)
- Calories: 340 kcal
- Protein: 6 g
- Fat: 14 g (mostly from walnuts)
- Carbohydrates: 49 g
- Sugar: 22 g
They are quite dense, so a moderate portion is sufficient. The sugar and walnuts provide most of the calories.
Storage and reheating
The pastries should be kept covered in the fridge for up to 5-6 days. It’s good to let them sit at room temperature for 30 minutes before cutting or serving, to soften. No reheating is necessary, but if they are too cold, you can take them out of the fridge an hour beforehand. The plain, un-syruped sheets can be kept dry in a closed box for up to a week.
Ingredients: Dough: 500 ml water, flour as needed, 400 g ground walnuts, sugar to taste, grated lemon and orange peel (I had 5 of each). Syrup: water, sugar, rum essence for soaking the cakes.
