Sesame Turnovers

These turnovers carry the unmistakable fingerprint of Greek baking: olive oil pastry, citrus, nuts, and that gorgeous finishing spritz of orange flower water.

The dough comes together with olive oil instead of butter, plus orange juice and lemon juice that give it a tender, almost shortbread-like crumble. Inside, a filling of ground walnuts, almonds, and sesame seeds bound with liquid sweetener delivers a rich, nutty heart that’s not overly sweet.

Fold the corners up, bake until golden, and while they’re still warm, splash them with orange flower water and dredge through confectioners’ sugar. The scent alone is worth the effort. These belong on a holiday cookie tray or a mezze spread with strong Greek coffee.

Chef Tips

• Don’t overwork the dough. Olive oil pastry toughens quickly with too much handling. Mix until smooth, then let it rest that full hour before rolling.
• Seal the corners tightly. A dab of water on the edges helps, but you need to press firmly or the filling leaks out during baking and you lose that neat package.
• Orange flower water is not optional. It’s the signature flavor that makes these Greek rather than generic. Find it at Middle Eastern grocery stores or online. A little goes a long way.