Ciao Chow Linda


For the pastry

  • 3 Cups  white flour
  • 1/3 Cup  extra-virgin olive oil
  • 1/2 Cup  sugar
  • 3/4 Cups  white wine
  • 1/2 Cup  whiskey
  •  Pinch of  salt

For the filling

  • 1 Cup  raw honey
  • 4 Cups  chopped walnuts
  • 2 Tablespoons  orange zest
  • 1/2 Teaspoon  cinnamon
  • 1/2 Teaspoon  ground cloves
  • 1/2 Teaspoon  black pepper
  • 1/2 Teaspoon  nutmeg

This delicious nut- and honey-filled dessert is perfect for Rosh Hashanah. 

Click here to see 6 Updated Recipes for Rosh Hashanah


For the pastry

Preheat oven to 350 degrees.

Put all ingredients in your food processor and pulse until dough is formed. This can also be done by hand and is maybe more fun that way.
Wrap in plastic wrap and put in fridge for a good hour.

For the filling

Put honey in a pan over medium heat and let cook for 3 minutes.

Add walnuts and the rest of the ingredients, stir, and cook for another 5 minutes.

Remove from pan so it won’t stick to it, and put in a plate or something easier to clean. Let cool.

Make dough into 6 equal sized balls. One at a time, flatten dough balls into a 10-by-3- to 4-inch rectangle or something that resembles a handmade rectangle. Take the nut mixture and roll into a rope about ½-inch diameter and place in center of pastry. This can be done in segments. Use your fingers to pinch the dough around the filling, closing it all up. Complete with rest of ingredients, you might have extra filling.

Bake for 20 minutes in center of oven. Let cool and cut into 1-inch diamonds.

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