Description
These delicate, flaky Persian pastries called Ghotab (or Qottab) are traditional Iranian almond and walnut-filled crescents that are crisp outside with a spiced, nutty filling inside. They embody the essence of Persian sweets — aromatic, subtly sweet, and bursting with warm flavor. These stuffed cookies can be made anytime of the year, but they are particularly delightful during the Norouz new year festivities.
Ingredients
- 1/3 cup vegetable oil (or melted butter)
- 1/3 cup plain yogurt
- 2 egg yolks
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup confectioners' sugar
For the filling:
- 1/2 cup walnuts
- 1/4 cup almonds (or substitute with walnuts)
- 1/4 teaspoon ground cardamon
- 1/2 teaspoon ground cinnamon
- 1/4 cup granulated sugar
Other:
- vegetable oil (for frying)
- confectioners' sugar (for coating)
Instructions
Prepare the dough:
- In a large mixing bowl, add vegetable oil, yogurt, and egg yolks and stir together until fully combined.
- In another mixing bowl, combine the flour and baking powder. Sift the dry ingredients slowly to the large bowl, whisking continuously.
- Once your batter forms a soft and sticky dough, knead for a few minutes. Then, cover the bowl with plastic wrap and set aside for 2 hours (at room temperature).
Make the filling:
- In a food processor or blender, grind the walnuts and almonds. Add cardamon, cinnamon, and sugar and continue to blend. Set aside.
Assemble the pastries:
- Use a rolling pin and place the dough on a well-floured surface. Roll out the dough very thin, almost paper-like, to about 1/16 inch thick. Using a round 2-inch cookie cutter, cut out circular shapes.
- Add 1.5 teaspoons of the nut filling onto the centre. Fold over to form half circle shape. Press down on the edges and roll them over to seal or seal them using a fork and make mini impressions onto the seal. Repeat with all the dough.
Cook and serve:
- Fill up a pot with vegetable oil until it reaches about 2 inches high. Turn the heat on medium until bubbling hot, about 3-4 minutes.
- Take one crescent at a time and place into the hot oil to deep fry until browned (not that it will only take a few seconds until the crescents brown). Do not overcook or they will burn. Place the cooked crescents onto a paper towel-lined plate to remove any excess oil.
- In a small plate, pour out some confectioners' sugar. Dip the cooked crescents into the sugar while they are still hot, but cool enough to handle (or the confectioners sugar will not stick on properly). Place on a wire cooling rack and allow the crescents to cool completely.
Notes
How to store: Allow qottab to cool completely before storing. Place them in an airtight container at room temperature for up to 5-7 days. To maintain crispiness, avoid exposure to humidity.
How to freeze: Arrange the ghotab pastries in a single layer on a baking sheet and freeze until firm. Transfer to an airtight container or freezer bag and store for up to 3 months. To serve, reheat in the oven at 300°F (150°C) for a few minutes until warm and crisp.
How to freeze unbaked pastries: You can also freeze the uncooked qottab for later. Arrange them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag. When ready to enjoy, fry them directly from frozen, adding an extra minute or two to the cooking time.
- Prep Time: 30 minutes
- Rest Time: 2 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Deep Fry
- Cuisine: Persian