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PASTRY ROLLS FILLED WITH ALMOND + CARDAMOM

KAAK /YOKHEH-YE SHIRAZ

PREPARATION INFO APPEARS IN

MAKES DIFFICULTY
COOKING IN IRAN
By Najmieh Batmanglij
16 EASY
Published 2020
rolls

READY IN
1 HR 5

I enjoyed my visit to the Yokheh Workshop in Shiraz (shown in the photos on the facing page). It was thrilling
to see their mastery in making this delicate pastry, which is also a specialty of Kermanshah and Hamadan,
where it's called kaak.

Prep:½ hour + ½ hour of resting

Cooking: 2 minutes for each roll

INGREDIENTS METHOD
SYRUP 1. For the syrup: Place the sugar, water, and
1¼ cups/250 g sugar saffron-rose water in a small saucepan, stir well
¾ cup/180 ml water and bring to a boil (do not overboil).
⅛ teaspoon ground saffron threads dissolved in 2. For the dough: In the bowl of an electric mixer,
¼ cup/60 ml rose water add the hot syrup (saving ¼ cup for the glaze)
and 3 tablespoons oil, and mix at low speed for
DOUGH 1 minute. Gradually add the flour mixture, while

¼ cup/60 ml oil, divided the machine is running, and mix until you have

3½ cups/360 g pastry flour mixed with ½ teaspoon a soft dough. Add the beaten egg yolks and

fine sea salt continue to mix until you have a dough that

2 egg yolks, beaten (at room temperature)
FILLING
1 cup/120 g almond or pistachio flour
does not stick to your hands—about 5 minutes
(add more flour if necessary). Add the
remaining 1 tablespoon oil and mix for another
minute. Cover and allow to rest at room
1 tablespoon ground cardamom
½ teaspoon ground cinnamon
½ cup/65 g powdered sugar
GLAZE
¼ cup syrup from step 1
GARNISH
1 teaspoon toasted sesame seeds
1 teaspoon ground pistachio
1 teaspoon ground almonds
1 teaspoon coconut flakes
temperature for 2 hours, and up to 24 hours in
the fridge.
3. Divide the dough into 16 equal portions and
shape it into walnutsized balls. Cover and allow
to rest for another 10 minutes.
4. For the filling: In a small bowl, mix together all
the ingredients for the filling. Set aside.
5. To cook the pastry sheets: Heat a 12in/25cm
iron skillet or saj over medium heat until hot. On
a generously floured surface, roll out each ball
of dough (about 8in/20cm) to a very thin disk.
Use a thin rolling pin to pick up and transfer the
disk to the hot skillet and cook for 30 seconds
on each side, or until lightly golden (dough
should be pliable). Reduce heat to low.
6. To assemble the roll: While still in the skillet,
spread a thin layer of the filling over the pastry
disk and fold it several times. Use an offset
spatula to flatten the pastry. Remove from
skillet, place it on a cutting board, and, while still
hot, cut into 3in/7.5cm pieces. Transfer to a
serving platter, paint the top with the glaze, and
sprinkle a little garnish on top while hot. Repeat
for the remaining disks and filling. Nush-e joon!
 © 2020 All rights reserved. Published by Mage.

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