Honey and Walnuts Pastries

5 from 12 votes

Honey and Walnuts Pastries

Honey and Walnut Pastries, known as Moldavian Little Saints or "mucenici" in Romanian, are a beloved traditional dessert.

Prep Time30

Cook Time20

Resting Time1 30

Total Time2 20

Course: Desserts

Cuisine: Romanian

Servings:

Calories: 426kcal

Author: Claudia Ciorteanu

Equipment

Stand mixer or mixing bowl and spoon for kneading

Ingredients

For the dough:

1 cup warm milk
¼ cup sugar
⅓ cup melted butter
2 eggs
1 packet dry yeast
4 cups flour
2 teaspoon vanilla extract
Lemon zest from 1 fruit
1 pinch salt

For syrup:

1 ½ cups water
½ cup sugar
1 teaspoon vanilla extract
Orange and/or lemon peel from organic unwaxed fruits

For decoration:

1 cup honey
1 cup ground walnuts

Egg wash

1 egg
1 splash of milk

US Customary - Metric

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.
1 cup warm milk, 1 packet dry yeast, ¼ cup sugar
To the yeast mixture, add the eggs, melted butter, finely grated lemon zest, and vanilla essence. Stir the ingredients together until roughly combined.
⅓ cup melted butter, 2 eggs , Lemon zest from 1 fruit, 2 teaspoon vanilla extract
Gradually add the flour to the wet ingredients with the salt, 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.
4 cups flour, 1 pinch salt
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.
1 ½ cups water, ½ cup sugar, 1 teaspoon vanilla extract, Orange and/or lemon peel
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.
1 egg, 1 splash of milk
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.
1 cup honey, 1 cup ground walnuts
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.

Nutrition