Cardamom and Walnut Mutekke

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Cardamom and Walnut Mutekke

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Ingredients

Adjust Servings:
2 3/4 cups Plain Flour
4 oz Unsalted Butter
1 cup Sour Cream
2 large Egg Yolks
1/2 cup Walnuts coarsely ground
1/4 cups Granulated Sugar
1/2 tsp Cardamom ground
1/4 cup Icing Sugar for coating

A walnut filled sweet pastry - yummy

Cuisine:

Ingredients

Directions

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Mutekke, shorgoghal, baklava and shekerbura are traditionally served on the sweet tray at the spring holiday, Novruz. We made baklava last year so we thought we would give another one from the collection a go. We had some walnuts leftover from the Aubergine rolls so we decided to make cardamom and walnut cookies from the AZ Cookbook.

The name Mutekke comes from their special shape which resembles a traditional tube-shaped pillow mutekke. They are super easy to make and I would describe them as more of a sweet pastry than a cookie but we don’t need to be fussy. This is a fun one to make with the kids who can get really involved kneading the dough, rolling it out and rolling up the mutekke.

 

 

Steps

1
Done

First, prepare the dough. Put the flour and butter in a large mixing bowl. Rub them together between your fingers until you obtain fine crumbs and no lumps remain. Add the sour cream and egg yolks. Stir with your hands until you obtain a loose dough. Knead until the dough comes together nicely and is tender, 5 to 7 minutes. Divide the dough into 3 parts and shape each into a ball. Wrap the balls in plastic wrap and refrigerate for 30 minutes.

2
Done

Prepare the filling. In a medium mixing bowl, combine the ground nuts with sugar and cardamom. Stir to mix. Set aside.

3
Done

Preheat the oven to 380˚F. Line 2 baking sheets with parchment paper.

4
Done

Work with one ball at a time and keep the rest covered with a kitchen towel. Using a rolling pin, roll the ball into a thin 11-inch circle. Using a sharp knife, cut the circle into quarters, then cut each quarter into 2 wedges, making 8 wedges total.

5
Done

Sprinkle about 1 teaspoon of the filling on each wedge, leaving a ¼-inch border along the edges. Roll the wedges up toward the pointed end. Continue with the remaining dough balls in the same manner. Place the roll-ups on the baking sheets, pointy side down, spacing them about 1 inch apart.

6
Done

Bake on the middle rack of the oven for 20 minutes, or until the roll-ups are light golden around the edges. Remove from the oven. Allow to cool completely, then dust with powdered sugar.

Zoe Negus

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