Gujiya (baked Indian empanadas dessert)
Makes 30 units
● 340 g Khoya or ricotta
● 1/2 tsp Cardamom powder
● 2 x tbsp Slivered almonds
● 2 x tbsp Cashews
● 2 x tbsp Pistachio unsalted
● 3 x tbsp Desiccated coconut
● 4-6 x tbsp Sugar 4-6
● Shortcrust pastry
Method:
1. Start with the filling. Chop nuts and roast in a hot pan for a few minutes.
2. Add Cardamom powder, khoya or ricotta and sugar.
Optional: You can add dried fruit to taste.
3. Put the filling aside to cool for a few minutes.
4. Preheat the oven at 200°C.
5. Use a ring cutter for the pastry and fill each circle (do not overfill). Wet the edges with a little bit of water, fold and seal by pressing.
6. Place the Gujiya on a baking tray with paper, and bake for 10 to 12 minutes at 200°C or until golden brown.
● 340 g Khoya or ricotta
● 1/2 tsp Cardamom powder
● 2 x tbsp Slivered almonds
● 2 x tbsp Cashews
● 2 x tbsp Pistachio unsalted
● 3 x tbsp Desiccated coconut
● 4-6 x tbsp Sugar 4-6
● Shortcrust pastry
Method:
1. Start with the filling. Chop nuts and roast in a hot pan for a few minutes.
2. Add Cardamom powder, khoya or ricotta and sugar.
Optional: You can add dried fruit to taste.
3. Put the filling aside to cool for a few minutes.
4. Preheat the oven at 200°C.
5. Use a ring cutter for the pastry and fill each circle (do not overfill). Wet the edges with a little bit of water, fold and seal by pressing.
6. Place the Gujiya on a baking tray with paper, and bake for 10 to 12 minutes at 200°C or until golden brown.