Nut and Honey Filled Pastries

Beat together the oil and butter in a large bowl and slowly add the brandy and strained juices. Add the sifted flour, salt and baking powder slowly, beating with a mixer until a batter forms then knead until soft, set to one side to rest for 30 minutes.

Preheat the oven to 350°F/gas mark 4/180°C. Bring the water and honey to a boil in a small saucepan then simmer for 3-5 minutes. In a large bowl combine the spices and nuts and pour in the honey mixture, stirring well to combine all the ingredients. This mixture should be quite loose.

Break off walnut sized pieces of dough and roll into 3 4 inch squares or circles, place a heaped teaspoon of the nut mixture into the centre of each dough square and fold the dough to the desired shape. To make crescents, fold the dough in half and using damp fingers and a pastry wheel to decorate, seal the edges. To make squares, fold in the 4 corners towards the centre and press gently with damp fingers to seal.

Bake for 15 20 minutes on cookie sheets that have not been greased, or until the pastry is golden brown. Remove from the oven and slightly cool on a wire rack before dusting with confectioners sugar. Serve at room temperature or warm.