Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup plain Greek yogurt
- 1/4 cup granulated sugar
- 1/4 cup warm milk
- 1 egg yolk
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/4 cup finely chopped walnuts
- Powdered sugar for dusting
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, salt, and cardamom. Mix well.
2. In a separate bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg yolk, vanilla extract, and Greek yogurt to the butter mixture. Mix until well combined.
4. Gradually add the flour mixture to the butter mixture, mixing until a dough forms.
5. Knead the dough on a floured surface until smooth.
6. In a separate bowl, combine the shredded coconut and chopped walnuts.
7. Preheat the oven to 350°F (175°C).
8. Roll out the dough to 1/8 inch thickness.
9. Cut the dough into circles using a pastry cutter or knife.
10. Place a spoonful of the coconut and walnut mixture in the center of each circle.
11. Fold the edges of the circle up and over the filling, pinching the edges together to seal.
12. Place the shekerbura on a baking sheet lined with parchment paper.
13. Brush the tops of the shekerbura with warm milk.
14. Bake for 20-25 minutes or until golden brown.
15. Remove from the oven and let cool for 5 minutes.
16. Dust with powdered sugar before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 12-16 shekerbura
Nutritional information:
Calories per serving: 220
Total fat: 13g
Saturated fat: 8g
Cholesterol: 45mg
Sodium: 140mg
Total carbohydrates: 22g
Dietary fiber: 1g
Total sugars: 7g
Protein: 4g
Substitutions for ingredients:
- Instead of sweetened shredded coconut, you can use unsweetened shredded coconut and add more sugar to the filling mixture.
- Instead of walnuts, you can use almonds or pistachios.
Variations:
- You can add a teaspoon of rose water to the filling mixture for a floral flavor.
- You can add a teaspoon of cinnamon to the dough for a spiced flavor.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Knead the dough until it is smooth and elastic.
- Use a pastry cutter or knife to cut the dough into circles.
- Pinch the edges of the shekerbura together tightly to prevent the filling from leaking out.
- Brush the tops of the shekerbura with warm milk to help them brown evenly.
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 350°F (175°C) oven for 5-10 minutes or until warm.
Presentation Ideas:
Arrange the shekerbura on a platter and dust with powdered sugar. Serve with a cup of hot tea or coffee.
Garnishes:
You can garnish the shekerbura with chopped nuts or edible flowers.
Pairings:
Serve the shekerbura with a cup of hot tea or coffee.
Suggested Side Dishes:
The shekerbura can be served as a dessert or snack on its own.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the filling is too dry, add a tablespoon of melted butter or honey to moisten it.
- If the shekerbura are not browning evenly, rotate the baking sheet halfway through the cooking time.
Food Safety Advice:
Make sure to wash your hands and all surfaces before preparing the shekerbura. Store them 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:
The shekerbura has a sweet and nutty flavor with a hint of cardamom.
Serving Suggestions:
Serve the shekerbura as a dessert or snack with a cup of hot tea or coffee.
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Region: Azerbaijani