Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup milk
- 1/2 cup granulated sugar
- 2 egg yolks
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup ground walnuts
- 1/2 cup powdered sugar
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, baking powder, and salt. Mix well.
2. Add the softened butter and mix until the mixture becomes crumbly.
3. In a separate bowl, whisk together the milk, egg yolks, granulated sugar, and vanilla extract.
4. Gradually pour the wet ingredients into the flour mixture, stirring until a dough forms.
5. Knead the dough on a floured surface until it becomes smooth and elastic.
6. Divide the dough into small balls, about the size of a golf ball.
7. Roll out each ball into a thin circle, about 1/8 inch thick.
8. Place a spoonful of ground walnuts in the center of each circle.
9. Fold the edges of the circle up and over the filling, pinching the edges together to seal.
10. Place the shekerbura on a baking sheet lined with parchment paper.
11. Preheat the oven to 350°F.
12. Bake the shekerbura for 20-25 minutes, or until golden brown.
13. Remove from the oven and let cool for 5 minutes.
14. Dust the shekerbura with powdered sugar before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
Bake at 350°F.
Serving size:
This recipe makes about 24 shekerbura.
Nutritional information:
Calories: 180
Fat: 11g
Carbohydrates: 18g
Protein: 3g
Sodium: 70mg
Sugar: 7g
Substitutions for ingredients:
- You can use any type of nut instead of walnuts, such as almonds or pistachios.
- If you don't have unsalted butter, you can use salted butter and omit the salt in the recipe.
Variations:
- You can add a pinch of cinnamon or cardamom to the filling for extra flavor.
- You can also add a tablespoon of rose water to the dough for a floral flavor.
Tips and Tricks:
- Make sure the butter is softened before mixing it with the flour.
- Don't overfill the shekerbura, or it will be difficult to seal.
- Make sure the edges are pinched tightly to prevent the filling from leaking out during baking.
Storage Instructions:
Store the shekerbura in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
To reheat, place the shekerbura in a preheated 350°F oven for 5-10 minutes, or until warmed through.
Presentation Ideas:
Arrange the shekerbura on a platter and dust with powdered sugar. You can also sprinkle chopped nuts or edible flowers on top for decoration.
Garnishes:
Powdered sugar, chopped nuts, edible flowers.
Pairings:
Shekerbura pairs well with a cup of hot tea or coffee.
Suggested Side Dishes:
Fresh fruit, yogurt, or a cheese plate.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
Food Safety Advice:
Make sure to wash your hands and all surfaces before preparing the dough. 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 and nutty flavor, with a flaky pastry crust.
Serving Suggestions:
Serve shekerbura as a dessert or snack.
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Region: Azerbaijani