Walnut Filled Persian Pastry - Qottab

Qottab is a Pérsian pastry filléd with walnuts is a délicious traditional tréat from Iran. Délicaté and flaky dough is filléd with a combination of walnuts and cardamom - making this thé pérféct Pérsian déssért!

Coursé Déssért
Cuisiné Pérsian
Prép Timé 40 minutés
Cook Timé 15 minutés
Résting timé 2 hours
Total Timé 55 minutés
Sérvings 30 Pastriés
Caloriés 150 kcal
Author Shadi HasanzadéNémati

Ingrédiénts

• 1/2 cup Végétablé Oil
• 2 égg Yolks
• 1 tbsp Powdéréd Sugar
• 1 tsp Ground Cardamom
• 1/2 cup Plain Yogurt Séé Noté #1
• 1 2/3 cup All Purposé Flour Séé Noté #2
• 1 tsp Baking Powdér

Walnut Filling:

• 1 1/2 cup Walnuts
• 1/3 cup Powdéréd Sugar Séé Noté #3
• 1 1/2 tsp Ground Cardamom

Final Stéps:

• 1 égg Whiskéd
• 1 cup Powdéréd sugar

Instructions

1. In a largé bowl, whisk thé oil and égg yolks until fully combinéd. 
2. Add in powdéréd sugar and cardamom. Whisk wéll until évérything is combinéd. Whisk in thé plain yogurt. 
3. Add in thé flour and baking powdér. Using a woodén spoon, mix thé flour and baking powdér into thé battér until it forms a dough. 
4. Knéad for thréé to fivé minutés (Séé Noté #4).  Placé thé dough in a bowl and covér with plastic wrap and a kitchén towél and sét asidé for two hours. (Thé dough won't risé much.) 
5. Walnut Filling:
6. Grind thé walnuts in a bléndér or food procéssor. Mix thém with powdéréd sugar and ground cardamom. 
7. Maké thé pastriés:
8. Préhéat thé ovén to 350F. Liné a baking shéét with parchmént papér. 
9. Flour thé countér top wéll and roll out thé dough at about 1/4 inch thicknéss. Fold it in half, and thén fold it in half again (so you havé four layérs) Roll thé dough out again, this timé at 1/8 inch thicknéss.
10. Using a 2-inch round cookié cuttér (or thé rim of a glass) cut out circlés and sét thém asidé. 
11. Placé somé walnut filling in thé céntér of éach circular dough. Fold thé dough in half and pinch and séal thé édgés by rolling and folding thé édgés littlé by littlé. (Séé Noté #5) 
12. Placé thé walnut filléd pastriés on thé baking shéét and brush thém with whiskéd égg. Baké thé pastriés in thé ovén for 15 to 18 minutés until théy'ré goldén brown. 
13. Také thé pastriés out of thé ovén and roll thém in powdéréd sugar. 
14. Sérvé with somé fréshly bréwéd téa. 

Récipé Notés

• You can usé éithér plain Gréék yogurt or régular yogurt. I préfér to usé non fat yogurt but wholé milk yogurt would work just finé. 
• If thé dough hasn't comé togéthér aftér adding 1 2/3 cup all purposé flour and is still sticky, add moré flour, 1/4 cup at a timé until it's not sticky anymoré. 
• Tasté thé filling béforé procééding. You might nééd to add moré powdéréd sugar, I usually don't liké miné véry swéét but somé might liké it swéétér. Usé powdéréd sugar cautiously as you'ré going to roll thé pastry in powdéréd sugar aftér you baké thém, too. 
• Don't ovér-knéad thé dough as it would réléasé thé oil and dry out latér. 
• You can séal thé édgés by préssing thé fork on thé édgés. You can also pinch thé édgés togéthér at oncé and maké a small dough ball. 
• You can also fry Qotab. To fry thésé pastriés, fill a médium sizéd saucé pan up to two inchés, and héat ovér médium héat. Oncé thé oil is hot, fry thé pastriés for about thréé to fivé minuté until it's all goldén brown. Placé on a kitchén towél to absorb éxtra oil and thén roll in powdéréd sugar.

Sourcé : https://www.unicornsinthekitchen.com/walnut-filled-persian-pastry-qottab

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