Honey and Walnut Pastries, known as Moldavian Little Saints or "mucenici" in Romanian, are a beloved traditional dessert. Just like this Easy Cottage Cheese Cornbread (Alivenci) - Romanian Cornmeal Dessert.
Made with a simple dough infused with lemon peel and vanilla, these pastries are shaped into figure-eights, baked until golden, and then soaked in a fragrant syrup of sugar, water, and citrus peel. To finish, they are brushed with honey and sprinkled with ground walnuts for a delightful finish.
If you enjoy baking, you should try these recipes next One egg lemon pound cake, Super soft Jam-Filled Bread Roll, Easy Flourless Yogurt Cake: light and fluffy cheesecake, The BEST Mini Ricotta Cakes, Raspberry and Coconut Cake Recipe or Brownies Topped with Pink Berry Cream.
Jump to:
💭 Expert Tips
- Ensure the yeast is activated properly by using warm milk and allowing it to rest for 10 minutes before proceeding with the recipe.
- Don't rush the rising process; allow the dough to double in size during both proofing stages for a light and airy texture.
- When soaking the baked pastries in syrup, ensure they are completely cooled to prevent them from becoming soggy. Dip them briefly to absorb the flavors without making them too moist.
🥧 Ingredients
- Warm Milk: Use milk that is lukewarm to activate the yeast. It should be around 110°F (43°C). Too hot, and it will kill the yeast; too cold, and it won't activate properly.
- Sugar: Use granulated sugar for best results.
- Melted Butter: Ensure it's melted but not too hot when adding to the dough.
- Eggs: Use large eggs at room temperature. The extra egg for the egg wash gives the pastries a glossy finish when baked.
- Dry Yeast: Ensure the yeast is fresh and within its expiration date for optimal results.
- Flour: Use all-purpose flour for a balanced texture.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Lemon Peel: Use a fresh lemon and avoid the white pith, which can impart a bitter taste.
♻️ Substitutions
- Warm Milk: You can use warm water or a dairy-free milk alternative such as almond milk or soy milk.
- Sugar: Substitute with an equal amount of coconut sugar, maple syrup, or honey for a different flavour.
- Melted Butter: Replace with an equal amount of melted coconut oil or vegetable oil for a dairy-free option. For a richer flavour, you can use melted ghee.
- Eggs: Use a commercial egg replacer or make a flaxseed or chia seed "egg" by mixing 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water until gel-like.
- Dry Yeast: If you don't have dry yeast, you can use an equal amount of active dry yeast or instant yeast.
- Flour: Gluten-free flour blends can be used as a substitute for wheat flour. Look for a 1:1 gluten-free flour blend for best results.
- Vanilla Extract: Replace with almond extract, maple extract, or vanilla bean paste.
- Lemon Peel: Substitute with orange peel or omit it entirely if you prefer a milder taste.
For the syrup:
- Water: You can use fruit juice such as orange juice or apple juice for a flavored syrup.
- Sugar: Replace with an equal amount of honey, maple syrup, or agave nectar.
- Vanilla Extract: Omit if you don't have it on hand, or use almond extract.
- Orange and/or Lemon Peel: Use zest from other citrus fruits such as lime or grapefruit, or omit it entirely for a simpler syrup.
For decoration:
- Honey: Replace with maple syrup, agave nectar, or date syrup.
- Ground Walnuts: Substitute with ground almonds, pecans, or hazelnuts for a different nutty taste.
Storage and leftovers
Once cooled, store the pastries in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Leftovers can be frozen for up to 2 months. Thaw in the refrigerator or at room temperature before reheating in the oven.
❓FAQs
Honey and Walnut Pastries, or "Mucenici" in Romanian, are a traditional dessert enjoyed especially in Moldova and Romania. These sweet pastries are shaped like the number eight and served with a fragrant syrup made of honey, walnuts, and spices. They are often prepared to celebrate the feast of the Little Saints (Mucenici) on March 9th, but are beloved all year round.
To shape the pastries, divide the dough into small portions and roll them into long ropes. Twist each rope into the figure-eight shape, ensuring the ends are securely tucked in. After baking, the pastries will hold their shape and soak up the delicious syrup.
You can bake them ahead of time, and store the cooled pastries in an airtight container overnight, ready to soak in the syrup the next day. This makes for an easy, make-ahead dessert!
The syrup is made by combining honey, water, a dash of vanilla, and ground walnuts, simmered together to create a sweet, rich mixture that soaks into the pastries. It’s the key component that makes these pastries so irresistible!
Feel free to experiment with different nuts or spices in the dough or syrup. While the traditional version uses walnuts, you can also try almonds, hazelnuts, or even pistachios. Adding a hint of cinnamon or orange zest to the syrup can bring a fresh twist!
If You Enjoyed This Recipe, You Will Love These Too
Tried this recipe? Give it a star rating below! ⭐⭐⭐⭐⭐
Honey and Walnuts Pastries
Equipment
- Large mixing bowl
- Balloon whisk or a fork
- Measuring cups and spoons
- Stand mixer or mixing bowl and spoon for kneading
- Baking Tray
- Oven
Ingredients
For the dough:
- 1 cup warm milk 200 ml
- ¼ cup sugar 50 g
- ⅓ cup melted butter 80 g
- 3 eggs 2 for the pastry and 1 for egg wash
- 1 packet dry yeast 7 g
- 4 cups flour 500 g
- 2 teaspoon vanilla extract
- Lemon peel from 1 fruit
For syrup:
- 1 ½ cups water 350 ml
- ½ cup sugar 100 g
- 1 teaspoon vanilla extract
- Orange and/or lemon peel
For decoration:
- 1 cup honey 250 g
- 1 cup ground walnuts 250 g
Instructions
- Begin by combining the warm milk, yeast, and sugar in a large bowl. Use a balloon whisk to mix them thoroughly, ensuring the yeast is well dissolved. Let the mixture rest for about 10 minutes to activate the yeast and allow it to froth.
- To the yeast mixture, add the eggs, melted butter, finely grated lemon peel, and vanilla essence. Stir the ingredients together until roughly combined. The lemon peel adds a subtle citrus aroma to the dough, enhancing its flavor.
- Gradually add the flour to the wet ingredients, stirring continuously until a shaggy dough forms. Then, transfer the dough to a lightly floured surface and knead it for about 5 minutes until it becomes smooth and elastic. If using a stand mixer, attach the dough hook and knead on low speed.
- Grease a large bowl with cooking oil and place the dough inside. Turn the dough over to coat it lightly with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place until it doubles in size, which typically takes about 60 minutes.
- While the dough is rising, prepare the syrup by combining water, sugar, vanilla extract, and strips of orange and/or lemon peel in a saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar is completely dissolved. Set the syrup aside to cool slightly.
- Once the dough has doubled in size, gently punch it down to release the air. Transfer the dough to the floured surface again and divide it into 12 equal portions. Shape each portion into small figure-eight shapes, resembling the traditional Moldavian Little Saints.
- Line a baking tray with parchment paper and arrange the shaped dough pieces on it, leaving some space between each pastry. This allows room for the pastries to expand as they rise during baking.
- Cover the tray with a clean kitchen towel and let the shaped pastries rise for an additional 30 minutes. This second rise helps to develop the texture and flavor of the pastries.
- Preheat the oven to 180°C (350°F) or Gas Mark 4 while the pastries are rising. This ensures that the oven is properly heated and ready for baking once the pastries are prepared.
- In a small bowl, beat an egg with a splash of milk to create an egg wash. Brush the risen pastries with the egg wash, giving them a glossy finish when baked.
- Place the tray in the preheated oven and bake the pastries for 15-20 minutes or until they are golden brown and cooked through. Keep an eye on them to prevent over-browning.
- Once the pastries are fully baked and cooled, immerse each one in the prepared syrup to soak up the sweet flavors. Then, brush the tops with honey and generously sprinkle them with ground walnuts for added texture and flavor.
- Serve and enjoy these delightful Moldavian Little Saints, also known as "mucenici" or "sfintisori," with a cup of tea or coffee for a truly indulgent treat!
Video
Notes
- Warm the milk to about 110°F (43°C), making sure it’s not too hot, or it will kill the yeast.
- Add flour gradually while kneading until the dough is soft, smooth, and slightly elastic.
- Let the dough rise in a warm place until it doubles in size for a light and airy texture.
- Simmer the syrup gently, stirring until the sugar dissolves, and let it absorb the citrus peel’s aroma.
- Shape the dough into even figure-eight pieces so they bake evenly.
- Brush with egg wash before baking to get a golden color and a shiny finish.
- Bake at the right temperature, watching closely to prevent over-browning.
- Let the pastries cool slightly before dipping them in warm syrup so they absorb just the right amount.
- Brush with honey and sprinkle with walnuts for added sweetness and crunch.
Cornelia says
This worked exactly as written, thanks!
Gloria says
This reminds me of something my baba would make. I love the combination of honey and nuts. Perfect for dessert, great on the brunch menu too.
Nicole says
These are a crowd pleaser! With guests over I like to make something special to leave out for snacking and these are a hit!
Juyali says
I brought these to a brunch and got raving comments. They are well worth the time to make them. I liked that it uses pantry ingredients. So so good!
Sonja says
Honey and walnut knots are such a special treat for breakfast (Or tea. Or as snack. Or...). I really enjoyed making them. The lemon zest gives a great contrast to the sweetness and the syrup makes them utterly moreish.
nancy says
wow these Honey and Walnut Pastries were amazing - so fluffy and addicting! My whole family couldn't stop munching on them
Nora says
These cuties were so good! I will make them again!
Ashley says
These little yeast bread pastries are so delicious! They have the perfect amount of sweetness and crunch thanks to the honey and walnuts.
Liz says
These were delicious!!! The honey pushed them over the top and these didn't last long!!
Marie B says
My kids will love this, thanks a lot for the nice recipe!