A detailed recipe for the preparation of sweet national Azerbaijani pastries with nuts - badambura. Spices are added to the nut filling - cardamom, vanilla. There are options for badambura with egg white in the filling.
Summary
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | World |
| Servings (Default: 4) |
Ingredients
IngredientsFor the dough:
- Flour - 2.5-3 cups
- Water or milk - 100 ml
- Butter - 50 g
- Yolks - 2 pcs.
- Dry yeast - 1 teaspoon
- Sugar - 1-2 teaspoon scoops
- Salt - 1 pinch
For filling:
- Nuts (walnuts) - 100 g
- Sugar - 2-2.5 tbsp
- Spices (cardamom, vanilla sugar) - 1-2 teaspoon
- Butter for greasing the dough - 50 g
- Sugar for serving - to taste
Print Recipe
Pin Recipe Instructions
- For the filling, you need to chop the nuts, for example, using a blender or a meat grinder. (Badambura is traditionally made with almonds; walnuts are used in this recipe.)
For the filling, you need to chop the nuts, for example, using a blender or a meat grinder - Then mix the nut mass with sugar and spices (here, cardamom and vanilla sugar are used as spices).
- For the dough, melt the butter, combine it with warm milk, sugar, salt and egg yolks.
- Add flour combined with dry active yeast in portions.
- Stir the ingredients together with a spatula or just a spoon.
- When the ingredients grab together, knead the dough by hand.
- Leave the yeast dough to rise, covering the dishes with it from the surface drying out.
- Melt a serving of butter for greasing the dough, for example in the microwave, on medium heat for one minute.
- Divide the finished dough into eight pieces.
- Roll each piece of dough thinly and brush with butter.
- Place all layers of dough on top of each other.
- Then roll the dough into a roll and cut it across into pieces, about 1.5-2 cm wide.
Then roll the dough into a roll and cut it across into pieces, about 1.5-2 cm wide - Slightly flatten each roll of dough in the middle and place the nut filling in the resulting depression - 1.5-2 teaspoon.
- Pinch the edges of the dough, making it look like a pie with filling.
- Place the workpieces with the seam (pinch) down on a greased and / or covered baking sheet with baking paper.
If you want the badambura to be softer and more puffy, then let the blanks move for a few minutes. True, they can lose their shape a little - "part way". - Bake badambura in the oven at 170-175 degrees for about 15 minutes. It is advisable not to let the baked goods brown too much.
Bake badambura in the oven at 170-175 degrees for about 15 minutes - Sprinkle the badambura with icing sugar when serving.
Enjoy your tea!
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