Indulge in the exquisite charm of Skaltsounia, traditional Greek crescent-shaped pastries that will transport you straight to a cozy Mediterranean bakery.
These delicate, walnut-filled treats strike the perfect balance between flaky exterior and rich, nutty filling.
In just one hour, you’ll create 30 pieces of these vegan-friendly delights – perfect for special occasions or weekend baking adventures.
Whether you’re an experienced baker or just starting out, these golden-brown crescents are sure to become a cherished addition to your dessert repertoire.
Ingredients
- For the Pastry Dough:
- 250g vegetable oil (9 ounces) – at room temperature
- 125g dry white wine (4.5 ounces) – helps create flakiness
- 1/4 cup brown sugar – adds subtle sweetness
- 500g self-rising flour (18 ounces) – sifted for best results
- For the Nutty Filling:
- 1 green apple – freshly grated for moisture
- 100g walnuts (3.5 ounces) – finely chopped
- 2 tbsps breadcrumbs – helps absorb excess moisture
- 2 tbsps sugar – for balanced sweetness
- 1 tbsp apple jam – adds extra flavor
- 1/2 tsp powdered cinnamon – for warmth
- icing sugar – for final dusting
Instructions
- Prepare the Dough: Combine oil and sugar in a large bowl, whisk well. Add wine and flour, blend with hands until smooth. Knead until soft but not sticky. Rest for 30 minutes.
- Make the Filling: Mix grated apple, sugar, chopped walnuts, breadcrumbs, jam, and cinnamon in a bowl until well combined.
- Shape the Pastries: Roll dough on floured surface to 0.4cm thickness. Cut 10-12cm circles. Place filling in center, fold into half-moons, and seal edges firmly.
- Baking: Heat oven to 180C/350F. Arrange pastries on lined baking tray. Bake for 20 minutes until golden.
- Finishing Touch: Cool slightly, dust with icing sugar before serving. Makes 30 delightful crescent-shaped treats!
Recipe Variations
These sweet Greek pastries are wonderfully flexible! While this recipe uses apples and walnuts, you can try other tasty filling combinations. Mix and match these filling ideas:
- Raisins and cinnamon
- Chopped almonds with honey
- Fresh pear instead of apple
- Fig jam instead of apple jam
- A mix of nuts (pistachios, pecans, walnuts) Just keep the total amount of filling similar to the original recipe so your pastries seal properly.
Storage Tips
These lovely pastries stay fresh for about 3-4 days when stored right. Keep them in an airtight container at room temperature.
Pop a piece of parchment paper between layers to keep them from sticking. Want to enjoy them later?
You can freeze them for up to 2 months! Just thaw them at room temperature and give them a fresh dusting of powdered sugar before serving.
Serving Ideas
Skaltsounia are perfect with a hot cup of Greek coffee or tea! Try these simple serving ideas:
- Arrange them on a pretty platter with a light dusting of powdered sugar
- Serve them warm from the oven for an extra-special treat
- Add a small scoop of vanilla ice cream on the side
- Pair them with fresh fruit for a lovely dessert plate These sweet treats shine at holiday gatherings, afternoon coffee with friends, or any time you want a special homemade treat!
Walnut-filled, Crescent-Shaped Pastries (Skaltsounia)
Equipment
- Large bowl
- Baking tray
- Parchment Paper
Ingredients
For the dough
- 250 g vegetable oil (9 ounces)
- 125 g dry white wine (4.5 ounces)
- 1/4 cup brown sugar
- 500 g self-rising flour (18 ounces)
For the filling
- 1 green apple grated
- 100 g walnuts chopped (3.5 ounces)
- 2 tbsps breadcrumbs
- 2 tbsps sugar
- 1 tbsp apple jam
- 1/2 tsp powdered cinnamon
- icing sugar for powdering
Instructions
- To prepare the dough for the skaltsounia, pour into a large bowl the oil and sugar and whisk; add the wine, and the flour and blend well, using your hands, until the ingredients combine. Knead the dough, until it softens. Depending on the flour, you may need to use a little bit less or more flour than the recipe calls for. The dough should be soft, but not sticky. Leave the dough to rest for about 30 minutes.
- In the meantime, prepare the filling for the skaltsounia. Grate the apple into a large bowl, add the sugar, the chopped walnuts, the breadcrumbs, the jam and cinnamon. Blend well, until the ingredients combine.
- Place the dough on a floured surface. Cut it in half and roll out each half to a thickness of about 0.4 cm. Using a 10-12 cm cutter, cut out the dough in circles. If you find it difficult to roll out the dough, take a piece of the dough (the size of a walnut) and using your hands, stretch it into a circle; repeat with the rest.
- Place a teaspoon of the filling on each circle and fold the dough, creating a half-moon. Join the edges well, pressing with your fingers.
- Preheat the oven to 180C / 350F. Place the pastries (skaltsounia) on a large baking tray lined with parchment paper and bake for 20 minutes.
- Remove the skaltsounia from the oven, leave to cool for a while and sprinkle with icing sugar. Enjoy!