Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1/4 cup rosewater
- 1/2 cup chopped pistachios
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
2. Add the milk and rosewater to the butter mixture and stir until well combined.
3. In a separate bowl, whisk together the flour, chopped pistachios, ground cardamom, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
5. Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth.
6. Divide the dough into 12 equal portions and shape each portion into a ball.
7. Using a rolling pin, roll each ball of dough into a circle about 1/4 inch thick.
8. Cut each circle of dough into 4 equal pieces.
9. Brush the edges of each piece of dough with beaten egg.
10. Place a teaspoon of the filling in the center of each piece of dough.
11. Fold the edges of the dough up and over the filling, pinching the edges together to seal.
12. Place the filled kleicha on a baking sheet lined with parchment paper.
13. Brush the tops of the kleicha with beaten egg.
14. Bake in a preheated oven at 350°F for 20-25 minutes, or until golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
350°F
Serving size:
12 kleicha
Nutritional information:
Calories: 230
Fat: 11g
Carbohydrates: 29g
Protein: 4g
Sodium: 100mg
Fiber: 1g
Sugar: 13g
Substitutions for ingredients:
- Almond flour can be used instead of all-purpose flour for a gluten-free option.
- Chopped walnuts or almonds can be used instead of pistachios.
- Vanilla extract can be used instead of rosewater.
Variations:
- Add a teaspoon of cinnamon to the filling for a spiced twist.
- Use apricot or fig jam instead of the pistachio filling.
- Add a tablespoon of orange zest to the dough for a citrus flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overwork the dough when kneading it, as this can make it tough.
- Use a pastry brush to evenly distribute the beaten egg on the kleicha before baking.
- Let the kleicha cool for a few minutes before serving to avoid burning your mouth on the hot filling.
Storage instructions:
Store the kleicha in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the kleicha, place them in a preheated oven at 350°F for 5-10 minutes, or until warm.
Presentation ideas:
Arrange the kleicha on a platter and sprinkle with powdered sugar for a pretty presentation.
Garnishes:
Sprinkle the kleicha with chopped pistachios or rose petals for a decorative touch.
Pairings:
Serve the kleicha with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit or a salad would make a nice accompaniment to the kleicha.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the kleicha are browning too quickly, cover them with foil halfway through baking.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with raw dough to avoid contamination.
Food history:
Kleicha is a traditional Iraqi cookie that is typically filled with dates or nuts. The rosewater and pistachio variation is a modern twist on this classic recipe.
Flavor profiles:
The kleicha has a buttery, slightly sweet dough that is filled with a fragrant mixture of rosewater and pistachios. The cardamom adds a warm, spicy note to the filling.
Serving suggestions:
Serve the kleicha as a sweet treat with tea or coffee, or as a dessert after a Middle Eastern-inspired meal.
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Region: Iraqi