These are traditional Iranian cookies from the Caspian region the dough has butter, rosewater and vanilla, and the filling is ground walnuts with cinnamon, cardamom and powdered sugar. They're sealed in a half moon shape and brushed with egg wash before baking
The recipe goes back about 100 years to the mountain town of Fuman the texture is what makes them special, crispy on the edges but soft in the middle, with warm spices that hit you right away
by shihab1977
3 Comments
#Recipe
#DOUGH
– 500g all-purpose flour
– 200g unsalted butter (room temp)
– 100g granulated sugar
– 2 eggs + 1 yolk
– 60ml whole milk
– 1 tsp baking powder
– 1 tsp vanilla extract
– 1 tbsp rosewater (optional but recommended)
– 1/2 tsp salt
#FILLING
– 300g walnut halves
– 150g powdered sugar
– 2 tsp cinnamon
– 1/2 tsp cardamom
– 3 tbsp melted butter
– 1 tsp rosewater
#EGG WASH
– 1 egg yolk + 2 tbsp milk
#INSTRUCTIONS
Filling:
Lightly toast walnuts in a dry pan for 2–3 minutes until fragrant. Let them cool completely Pulse in a food processor until they reach a coarse breadcrumb texture (don’t overprocess into paste) Mix with powdered sugar, spices, melted butter and rosewater. Set aside
Dough:
Cream the butter and sugar for 3–4 minutes until fluffy. Add the eggs one at a time, then add the vanilla and rosewater.
Sift together the flour, baking powder and salt add the dry mix to the wet ingredients in three additions, mixing only until combined (do not overmix). Wrap the dough in plastic and chill for 1–2 hours
Assembly:
Roll the dough to about 4 mm thick. Cut circles using an 8–10 cm cutter.
Place 1 tablespoon of filling slightly off-center. Brush the edges with milk, fold to make a half moon shape and press edges to seal. Crimp with a fork Brush with egg wash
Bake:
Bake at 180 C for 25–30 minutes until light golden.
Let cool on the pan for 5 minutes, then move to a wire rack
If you need any help or guidance while making it, feel free to message me, I’ll be happy to help you
Yum💕