These were probably my dad’s favourite Christmas treat. He did the kneading of the dough and other tasks to lighten the work for mum.

I got this recipe from Nancy. She has used it for years and it is super simple to follow.

Preparing the fill

250 gms semolina/ fine sooji

125 gm fine dessicated coconut

150 gms powdered sugar

100 gms ground almonds

50 gms raisins

1 tsp kuskus / poppy seed

¼ tsp nutmeg powder

¼ tsp cardamom powder

100 gms ghee/ clarified butter

Making the fill

You can do this the day before and keep it ready.

Warm the ghee on low / medium heat  in a wok / wide pan. Add the semolina & roast slowly until you lightly golden. Leave to cool.

When cool, add the other dry ingredients and mix well. Leave in an airtight container.

Making the neurios

250 gms sifted plain flour

63 gms ghee

¼ tsp salt

110 ml water

Mix all the ingredients. Knead well to a smooth soft dough. Leave to rest in a bowl under a cover  / damp cloth for an hour.  

Roll out the dough thin but not too thin using flour to roll.

Cut in circles. Add the fill to the middle of each circle. Wet ½ the circle edge lightly  and fold the pastry over. Press down with a fork / back of spoon to seal the edges.

Alternatively, use a form for ravioli or similar pastries to form the neorios.

Leave on a baking tray covered with greaseproof paper to rest.

After 1-2 hours, heat cooking oil (not olive oil) in a deep pan. The oil should be medium hot.

Once hot, add a few neorios to the pan. Turn the pastries over slowly to allowthe pastry to cook to golden on both sides.

Remove the pastries to a tray, covered with kitchen paper, and leave to drain & cool.

Pack in biscuit tins once cooled.