Tatly

4 servings

40 minutes

The chef of the Chiram restaurant, Ilgiz Shakirov, shared the recipe with us.

Energy value per serving

• Calories: 593.9
• Proteins: 5g
• Fats: 30.9g
• Carbohydrates: 78.1g

Ingredients

• Paste: 2 pc
• Roasted walnuts: 100 g
• Liquid honey: 100 g
• Prunes: 50 g
• Raisin: 50 g
• Butter: 70 g

Cooking steps

1. Pass the raisins, prunes, and dried apricots through a meat grinder or chop them with a blender.

   Required ingredients:

   • Raisin: 50 g
   • Prunes: 50 g

2. Add some water to achieve a thick porridge consistency. Let it sit for 10 minutes, during which the dried fruits will absorb the water and become softer.

3. Chop the nuts finely, but not into a paste, so that separate pieces can be felt. Add them to the dried fruits along with honey and mix well.

   Required ingredients:

   • Roasted walnuts: 100 g
   • Liquid honey: 100 g

4. Take the butter out of the fridge in advance to soften it. Mix thoroughly with the dried fruits and nuts.

   Required ingredients:

   • Butter: 70 g

5. Spread the fruit-nut filling over the sheet of pastille, leaving a couple of centimeters on all edges.

   Required ingredients:

   • Paste: 2 pieces

6. Carefully roll the pastille into a roll without squeezing out the filling.

7. Place the ready roll in the refrigerator for an hour to let the butter solidify so it can be sliced into thin pieces.

8. Slice the roll crosswise into thin pieces and serve with tea.