Spiced currant sfiha with cinnamon-ginger cream

Spiced currant sfiha with cinnamon-ginger cream

By
From
New Feast
Makes
12
Photographer
Alan Benson

These are a riff on the famous little savoury pies from Baalbeck in Lebanon. Filled with spiced currants and a honeyed curd, they have a wonderfully crunchy sugar coating, and are not overly sweet. Although they are delicious as a teatime treat, we think they are special enough to serve as a dinner party dessert, particularly when paired with this ethereal whipped cinnamon-ginger cream.

Ingredients

Quantity Ingredient
500g butter puff pastry
1 egg white, beaten
granulated sugar, for dusting

Spiced currants

Quantity Ingredient
100g currants
45g dark muscovado sugar
45g unsalted butter
30ml medium sherry
1/2 orange, finely zested
1/2 teaspoon cinnamon
a generous grating nutmeg

Honeyed curd

Quantity Ingredient
80g fresh goat’s cheese
1 teaspoon honey
splash medium–sweet sherry
1/2 orange, finely zested

Cinnamon-ginger cream

Quantity Ingredient
1 tablespoon honey
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
150ml whipping cream

Method

  1. Combine the currants with the sugar, butter, sherry, orange zest, cinnamon and nutmeg in a small saucepan. Bring to a boil, then simmer for 1–2 minutes to soften the currants slightly in the buttery syrup. Remove from the heat and set aside to cool.
  2. To make the honeyed curd, beat the goat’s cheese with the honey, sherry and orange zest then chill in the fridge for 20 minutes until cold.
  3. To make the cinnamon-ginger cream, warm the honey gently, then stir in the spices. Set aside until completely cold. Stir in the cream, then whip to soft, airy peaks. Chill until ready to use.
  4. When ready to make the pies, preheat the oven to 200°C and line two baking sheets with Silpat or baking paper.
  5. Roll out the pastry onto a lightly floured work surface to a rough 45 cm square. Cut out twelve 10 cm rounds and lift them onto the prepared baking sheets. Place a spoonful of the spiced currant mixture in the centre of each round. Moisten the edges of the pastry with a little water, then pinch the corners together and fold the sides in slightly to form the traditional shape.
  6. Brush them all over with egg white and sprinkle generously with sugar. Bake for 5 minutes then remove from the oven and add a small dollop of honeyed curd into each sfiha.
  7. Return to the oven for a further 5 minutes, or until the sfiha are puffed and golden brown. Transfer to a wire rack and allow to cool briefly. Serve warm or at room temperature. They go very well with a nice cup of tea, otherwise serve them for dessert with the cinnamon-ginger cream or creme fraiche ice cream.
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