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Crescent and Triangle Pastry [Ajeenet El Fatayer Wal Samboosak]:
Submitted by: Chef Rachid | Date Added: 19 Jul 2010
Listed in: Lebanese Pastries

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 5 oz (1-1/2 cups) all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 5 tablespoons water

• Sift the flour and salt onto a pastry board and make a well in the center.
• Pour in the oil and work together with the tip of your fingers until the oil is completely absorbed.
• Add the water in two or three goes-it is difficult to measure the exact amount of water as it depends on the brand of flour you are using-and knead with your hands until the dough is smooth and elastic.
• Form into a ball, cover with a damp cloth and leave for 5 to 10 minutes.

To make crescents (Samboosak):
1. Divide the dough into two balls.
2. Flatten the first slightly, dip both surfaces into flour, shake off the excess and roll out, into a large circle, about 1/10 inch thick, turning over the pastry regularly.
3. Use a round pastry cutter, 3 inches in diameter to cut the flattened pastry into as many circles as you can.
4. Start from the edge and work your way around the outside, then the inside.
5. If you do not have pastry cutters, use a thin-edged glass or cup. (This size will make medium crescents. You can also make smaller ones, 2 inches in diameter, to pass round as tidbits with drinks, but you will have to practice a little before you succeed in producing nicely formed ones.)
6. Pick up any excess pastry, knead it together and let it rest.

• Turn the circles over, then take one and lay it on the fingers of one hand.
• Put a teaspoon, or less depending on the size of the pastry, of the stuffing of your choice in the middle and fold the dough over the filling, aligning the edges together to form a half circle.
• With your free thumb and index finger pinch the edges together into a thin flat hem, starting at one end of the half circle.
• Slide the filled pastry onto the tips of your fingers so that the flat edge is on the outside.
• Pinch the end that is furthest from you, to flatten the edge even more and fold it towards you in a little diagonal pleat.
• Continue pinching and pleating the hem until you form a fluted edge (or until you form a border resembling a twisted cord).
• This is done to decorate as well as seal the pastry tightly together so that it does not open during frying.
• Continue making the crescents, putting the finished ones onto a floured surface, until you finish the first lot of circles.
• Fill a medium-sized frying pan with enough vegetable oil to deep fry the pastries.
• Place the pan over a high heat and when the oil is very hot (to test the heat, dip in the corner of one pastry; if the oil bubbles around it, it is ready) slide the crescents in and fry until golden all over.
• Remove with a slotted spoon onto several layers of paper towels and leave to drain.
• Take the oil off the heat and roll out the second half of the pastry, knead the cut outs together, leave to rest, then make more crescents and fry them.
• Roll out the leftover dough and finish making the crescents.
• You should end up with about 30 pieces.
• Serve tepid or cold.

To make triangles fatayer:
• Preheat the oven to 450 F and grease a baking sheet with a little vegetable oil.

• Prepare and cut the pastry as above. (As with the crescents you can make smaller triangles-the smaller and thinner, the more refined they are.)
• Put a teaspoon of stuffing, or less depending on the size of the pastry, in the middle of each circle then lift two sides, each one third of the circle, and with your thumb and index finger pinch them together, half way down, making a thin raised joint.
• Lift the open side and pinch it equally to both loose ends in order to form a triangle with rounded sides and a thin raised inverted y in the middle.
• Make sure you pinch to pastry tightly together so that it does not open during baking.
• Transfer the filled pastry carefully onto a greased baking sheet and continue until you have finished both dough and filling.
• You should end up with about 30 pieces.
• Bake in the preheated oven for about 10 minutes, or until golden, and serve hot, tepid or at room temperature.
• These will freeze as well as the crescents, but unlike the crescents you can bake the triangles completely before freezing and only warm them after defrosting.

To make large triangles:
• Divide the dough into 4 balls and follow the same instructions for making the small triangles.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)