Mix all the filling ingredients together in a bowl and set aside.

In another bowl, combine the olive oil, baking powder, salt, orange juice and brandy.

Beat lightly with a fork.

Gradually add the flour, stirring with a wooden spoon to form a stiff dough.

Roll out the pastry to an approximate thickness of 5mm (1/4 inch) thickness.

Cut the pastry into circles about the size of a small saucer.

Place a spoonful of the filling mixture on one half of each circle.

Fold the circles in half to cover the filling completely and press the edges down with a fork.

Place the pastries on a well greased and floured baking tray and bake in a moderate oven for about 20 minutes, or until golden brown.

Allow to cool on a wire wrack.

When the turnovers have cooled, brush liberally with rosewater and roll in the sifted icing sugar until completely coated.

Serve with coffee.