Nutty Pastries With Cinnamon And Fennel Seeds

• 8 tablespoons walnut and almonds, ground
• 4 tablespoons sugar
• 4 tablespoons honey
• 4 tablespoons raisins, finely chopped, and black currants
• 1 teaspoon fennel seeds
• 1/2 teaspoons cinnamon and ground cloves
• 4 cups flour
• 2 tablespoons sugar
• 1 teaspoon soda
• 2 tablespoons olive oil
• 1 egg
• 5 tablespoons water
• Pinch of salt

1. Mix the flour, sugar, soda, and a pinch of salt together.
2. Beat together the egg, olive oil and water.
3. Make a well in the center of the flour and stir in the liquid. If it seems too thick to handle, add a little water.
4. Turn out onto a floured board and knead for 5 minutes.
5. Preheat oven to 250-300u0b0.
6. Divide the dough into balls that you can roll out easily.
7. Roll out to about 1/8 -inch thickness.
8. Cut into strips about 2 1/2x8 inches.
9. Lay some filling along the length, in the center of the strip.
10. Dampen one edge of the dough with a wet finger, turn it over the filling to meet the other edge, and crimp the edges well together, making a spine.
11. Take the ends of the rolls and bring them around to join, making a circle and crimp them together well.
12. Arrange on an oiled baking sheet. The spine should be on top, making an attractive ridge, but if you feel that might burst, pale it down on the sheet.
13. Brush well with beaten egg white and bake until golden brown, about 45 minutes- 1 hour.

almonds, sugar, honey, raisins, fennel seeds, cinnamon, flour, sugar, soda, olive oil, egg, water, salt

Taken from food52.com/recipes/30168-nutty-pastries-with-cinnamon-and-fennel-seeds (may not work)