Nana’s Scrumptious Walnut and Beer Kolaci

 
If the fabulous Nigella Lawson is the over-arching goddess of food, then my wise nana - at the very least- must be the demi-goddess of miniature pastry desserts (kolaci).

Ever since I can remember, my lovely Nan has been working her positively scrumptious magic in that tiny kitchen of hers, merrily making a wide assortment of the most mouth-watering of bite-sized treats.

Yet, although nana has always been a very kind and highly-generous type of person, she did have her limits. And her limit came in the most delicious and sweetly-aromatic form of walnut and beer kolaci.

Now, returning from these gloriously happy and also greatly ignorant childhood days of mine, I can fully appreciate the reason as to why good ol’ gran never used to let me nor my younger brother have a small taste of those yummy, but so unusually smelling kolaci.

I can also now report, with immense pleasure and pride, that being a “big-kid” for already a number of years, now means that I can not only savour the truly wonderful taste and intoxicating aroma of these small pastry delights, but also share this utterly delectable recipe with you.

So, below, I have attached Nana’s original recipe for, quite simply, the most scrumptious walnut and beer kolaci, and if you are currently experiencing any concerns about the slightly-odd flavour combination of plum, walnut and beer – you really should not be.

 

This sweet miniature pastry has the most pleasing, lightly-crisp texture which softly gives way to a velvety-smooth centre of warm plum jam. The gentle aroma and delicate flavour of sweetly-bitter beer, combined with the kolaci’s gorgeous shading of golden-brown and its light coating of moist walnut shavings, make nana’s treat all the more alluring.

In fact, the only issue that can be truly identified with this blissfully-good, petite, adult treat is the time it takes to make. You will have to resign yourself to the kitchen for a considerable portion of the afternoon. (Not that this recipe is so difficult, but rather that the construction of the kolaci takes-up a lot of time). However, even with such a drawback, you will find that this utterly delectable treat is most definitely worth your investment in both time and beer.

Serving suggestion: This sweet, bite-sized dessert would go splendidly with your afternoon cup of coffee.

Jam-substitution: If you do not have any plum jam lying around your house, try making the kolaci with some rose-hip jam.
 

Nana’s Scrumptious Walnut and Beer Kolaci

Makes: 54 individual kolaci

Serves: 12-13 people

Ingredients:

·         500g of plain flour (plus some extra for kneading)

·         2tsp of bicarbonate soda

·         150ml of beer

·         280ml of canola oil

·         150g of plum jam (approx.)

·         500ml of water

·         200g of white sugar

·         600g of walnuts, finely ground

Method:

1.       Preheat oven to 180°C and line a flat baking tray.

2.       In a large bowl, combine the flour, bicarbonate soda, beer and oil. Then use your hands to knead this dough into a firm ball –just as you would when making a pizza base.

Note: you need not worry about dusting your hands with flour as this particular type of pastry dough is merely oily in texture, and NOT sticky.

3.       Divide the ball of dough into nine equally-sized miniature balls, and lightly dust a bench-top (or another flat surface) with some extra flour.

4.       Using a small rolling-pin, gently roll out one of the miniature balls of dough into a circle with a thickness of about 4mm.

5.   Cut each pastry circle into six equally-sized triangles by first halving the circle then making two equally-spaced cuts on each circle half.

 

 

6.   Place a dollop of jam on each pastry triangle (about 5mm from the triangle’s curved edge).  
 Note: ensure that the dollops of jam are not too large otherwise you will find it difficult to roll your triangles, and any of the excess jam will get smeared onto the nice golden crust of your kolaci.

7.       Having now put the dollops of jam onto your pastry triangles, gently lift-up the two corners of a pastry triangle’s curved edge, and gently press the corners down. Then, start to roll your pastry triangle completely inwards – towards the triangle’s tip – so that you have a small pastry roll.

8.      Repeat step seven for each pastry triangle, before starting again at step four for the remaining balls of pastry dough. After having rolled your kolaci, place them on a lined baking tray and bake for 12 minutes or until golden brown. You will need to bake a few batches.

 

 

9.     Once all the kolaci have been baked, add the sugar to a medium-sized saucepan and pour in the water. Bring the water to a boil and leave to simmer for approximately ten minutes.

10.   Using a slotted ladle, gently lower 3-4 kolaci into the simmering water. Briefly soak the kolaci in the sweetened water before removing to a plate filled with the ground walnuts. Roll each soaked kolac in the ground walnuts - to coat - then place on a platter to dry.