Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 1 egg yolk
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1 cup ground almonds
- 1/2 cup powdered sugar
- 1 egg white
- 1/4 tsp almond extract
Special equipment needed:
- Rolling pin
- Pastry cutter or knife
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, softened butter, sour cream, egg yolk, granulated sugar, salt, baking powder, and vanilla extract. Mix until a smooth dough forms.
2. Divide the dough into 16 equal pieces and roll each piece into a ball.
3. On a floured surface, roll out each ball into a thin circle, about 5 inches in diameter.
4. In a separate mixing bowl, combine the ground almonds, powdered sugar, egg white, and almond extract. Mix until a thick paste forms.
5. Spoon about 1 tablespoon of the almond paste onto the center of each dough circle.
6. Fold the edges of the dough up and over the almond paste, creating a pinched, triangular shape.
7. Place the shekerbura on a baking sheet lined with parchment paper.
8. Preheat the oven to 350°F (180°C).
9. Bake the shekerbura for 20-25 minutes, or until they are golden brown.
10. Allow the shekerbura to cool before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 16 shekerbura
Nutritional information:
Calories: 190
Fat: 11g
Carbohydrates: 19g
Protein: 3g
Sodium: 75mg
Sugar: 7g
Substitutions for ingredients:
- You can use margarine instead of butter.
- You can use Greek yogurt instead of sour cream.
- You can use ground walnuts or pecans instead of almonds.
Variations:
- You can add a pinch of cinnamon to the almond paste for a spiced flavor.
- You can sprinkle the shekerbura with powdered sugar or drizzle with honey before serving.
Tips and tricks:
- Make sure the almond paste is thick enough to hold its shape when spooned onto the dough circles.
- If the dough is too sticky, dust your hands and work surface with flour.
- You can freeze the unbaked shekerbura for up to 1 month. When ready to bake, let them thaw in the refrigerator overnight before baking.
Storage instructions:
Store the shekerbura in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the shekerbura, place them in a preheated 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the shekerbura on a platter and dust with powdered sugar. Serve with a cup of hot tea or coffee.
Garnishes:
Sprinkle the shekerbura with chopped almonds or pistachios for added texture and flavor.
Pairings:
Serve the shekerbura with a glass of cold milk or a cup of hot tea.
Suggested side dishes:
Shekerbura is a sweet pastry and can be served as a dessert on its own.
Troubleshooting advice:
- If the almond paste is too runny, add more ground almonds or powdered sugar until it thickens.
- If the dough is too tough, add a tablespoon of water at a time until it becomes pliable.
Food safety advice:
Make sure to wash your hands and work surface before preparing the dough and almond paste. Store the shekerbura in an airtight container to prevent contamination.
Food history:
Shekerbura is a traditional Azerbaijani pastry that is typically served during the spring holiday of Novruz.
Flavor profiles:
Shekerbura has a sweet, nutty flavor with a buttery, flaky pastry crust.
Serving suggestions:
Serve the shekerbura as a sweet treat after a meal or as a snack with a cup of tea or coffee.
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Region: Azerbaijani