Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup plain yogurt
- 1 egg
- 1 tsp baking powder
- 1 tsp salt
- 1 cup ground walnuts
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup milk
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 resembles coarse crumbs.
3. Add the yogurt and egg to the mixture and mix until a soft dough forms.
4. Knead the dough for a few minutes until it becomes smooth and elastic.
5. Cover the dough with plastic wrap and let it rest for 30 minutes.
6. In a separate bowl, mix together the ground walnuts, sugar, and cinnamon.
7. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
8. Roll out the dough on a floured surface to a thickness of about 1/8 inch.
9. Cut the dough into circles using a pastry cutter or knife.
10. Place a tablespoon of the walnut filling in the center of each circle.
11. Fold the edges of the circle up and around the filling, pinching the dough together to form a triangle shape.
12. Brush the tops of the shekerbura with milk.
13. Bake the shekerbura for 20-25 minutes or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 20-25 shekerbura
Nutritional information:
Calories: 220
Fat: 13g
Carbohydrates: 23g
Protein: 3g
Sodium: 150mg
Sugar: 10g
Substitutions for ingredients:
- You can use margarine instead of butter.
- Greek yogurt can be used instead of plain yogurt.
- Almonds or pecans can be used instead of walnuts.
Variations:
- You can add a teaspoon of rose water or orange blossom water to the dough for a floral flavor.
- You can add a teaspoon of cardamom to the walnut filling for a spicy flavor.
Tips and tricks:
- Make sure the butter is softened before mixing it with the flour.
- Knead the dough well to ensure it is smooth and elastic.
- Use a pastry cutter or knife to cut the dough into circles.
- Pinch the edges of the dough together well to prevent the filling from leaking out.
- Brush the tops of the shekerbura with milk to give them a golden brown color.
Storage instructions:
Store the shekerbura in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the shekerbura, place them in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Arrange the shekerbura on a platter and sprinkle them with powdered sugar.
Garnishes:
Sprinkle the shekerbura with chopped walnuts or cinnamon.
Pairings:
Serve the shekerbura with a cup of hot tea or coffee.
Suggested side dishes:
Serve the shekerbura with fresh fruit or a side salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water 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.
- If the filling is too dry, add a tablespoon of milk at a time until it becomes moist.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the recipe. 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:
The shekerbura has a sweet and nutty flavor with a hint of cinnamon.
Serving suggestions:
Serve the shekerbura as a dessert or snack.
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Region: Azerbaijani