Gujia: Crispy walnut and sugar tartlets

Directions

1. First, lightly toast the cashew nuts, almonds, and macadamia walnuts in a dry pan. ⏱ ≈ 10 min
2. Next, remove the walnut skins and grind them into a powder or coarsely chopped texture. ≈ 4 min
3. In a pan, gently toast the sarracine. ⏱ ≈ 7 min
4. Once the saracina has released its aroma, add a little ghee and fry it. ⏱ ≈ 7 min
5. Then, add the shredded coconut, sugar, cardamom powder, a pre-mixed walnut mixture, grapes, and thick cream (or milk powder) one at a time. ≈ 3 min
6. Thoroughly mix all the ingredients to form the filling, then allow to cool. ⏱ ≈ 20 min
7. In a large bowl, combine the flour, salt, a small amount of semolina, and some ghee. ≈ 4 min
8. Mix everything thoroughly. ≈ 4 min
9. Next, gradually add water to form a firm dough. ≈ 3 min
10. Cut the dough into small pieces and flatten them thinly to form small, round patties, about the size of cat’s tongues. ≈ 8 min
11. Now, place the dough on the pancake pan. ≈ 3 min
12. Fill the center with an appropriate amount of a filling made from pea flour. ≈ 10 min
13. Next, firmly press the mold to remove any excess dough. ≈ 3 min
14. Continue to do this to prepare all the pancakes. ≈ 3 min
15. In a pot, heat the oil paint and ghee together. ⏱ ≈ 10 min
16. Once the oil paint is slightly warm, reduce the heat to the lowest setting. ⏱ ≈ 10 min
17. Next, fry the guijas in a pan over low heat until they are golden brown and crispy. ⏱ ≈ 40 min
18. Once cooked, remove them from the heat and drain them. ≈ 2 min
19. Once completely cooled, store them in an airtight container. ⏱ ≈ 20 min