Greek Crescent Walnut Pastries (Skaltsounia)

Method

1. In a large bowl, whisk together the vegetable oil and brown sugar. Add the white wine and gradually mix in the self-rising flour. Use your hands to knead until the dough comes together; it should be soft but not sticky. Adjust with a little extra flour if needed. Cover and let the dough rest for 30 minutes.
2. Meanwhile, prepare the filling: In a bowl, combine the grated apple, chopped walnuts, breadcrumbs, sugar, apple jam, and cinnamon. Stir well until evenly mixed.
3. Lightly flour a work surface. Divide the dough in half. Roll out each half to a thickness of about 0.4 cm (1/8 inch). Using a 10–12 cm (4–5 inch) round cutter, cut out circles. Alternatively, take a walnut-sized piece of dough and press it into a circle with your hands.
4. Place about 1 teaspoon of filling in the center of each circle. Fold the dough over to form a half-moon (crescent). Press the edges firmly with your fingers to seal.
5. Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Arrange the pastries on the sheet and bake for 20 minutes, until golden.
6. Remove from the oven and let cool slightly. Dust generously with icing sugar before serving.