The recipe for the pastry cones is a keeper and can be used for any stuffing you wish: cheese, chicken, meat… anything! I have stuffed these cones with a classic Arab spinach mixture: with mint and sumac added. Dill is also sometimes added. I learned the cone recipe and idea from Manal. To make the cones, you will need the stainless steel cones used especially to form cream-stuffed pastry cones.
For the filling:
1 pk frozen spinach, thawed
1 onion, chopped
1 tsp dry mint
1 tsp sumac
salt and pepper
For the pastry cones:
2 cups flour
2 tsp yeast
1/2 tsp salt
1/4 tsp baking powder
1 tsp powder milk
2 Tbsp oil
3/4 cup warm water
|Rolling the dough around the cone.|
|Unbaked spiral cones.|
|Baked spiral cones.|
To make the filling:
Saute the onion and spinach in a bit of oil over medium high heat.
Stir in the mint, sumac, salt, and pepper.
Saute until most of the water is evaporated.
Set aside to cool to room temperature.
To make the pastry cones:
Sift the flour, salt, baking powder, milk powder in a bowl.
Whisk the yeast in the water and oil.
Pour the yeast mixture on the flour mixture and knead for 3-4 minutes.
Form dough into a ball, lightly oil, cover, allow to rise 45 minutes in a warm place.
Divide dough into walnut sized balls (should make around 24 balls).
Roll the ball into a long rope, and wind the rope around the steel cone.
Preheat oven to 400°F.
Let the cones rest 10 minutes.
Bake for 10 to 12 minutes, remove from the steel cones, let cool on a rack.
Stuff the cones with the spinach mixture.
May be served at room temperature or warmed before serving.