So I've been down a persian baking rabbit hole lately and decided to tackle Koloucheh Fuman.these come from the Gilan province up in the Caspian region apparently they've been made there for over a century, starting when a baker brought the technique back from a pilgrimage and adapted it with local ingredients.
The filling is ground walnuts mixed with cardamom, cinnamon and a touch of rosewater the dough is super buttery and tender they're traditionally served with tea and I totally get why now
My sealing technique needs serious work a few of them burst open in the oven despite my best efforts with the fork crimping.the ones that stayed closed though? Absolutely worth the effort.that first bite where you get the crispy edge, tender dough and spiced walnut filling all at once is incredible
by shihab1977
7 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
wow I’ve never heard of these but they look and sound fantastic
Wow….inspiring. looks amazing
If anything in the recipe was confusing or you have any questions about this dish, feel free to ask happy to help clear things up
Thank you for giving us the recipe 🤤 it looks like a big beautiful cinnamon roll
What was your technique for making the pattern? The recipe you posted would not look like the ones in the picture.
Regardless, I think I’ll make these for my family for Christmas!
Yum