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This Lebanese pastry is a tender, yeast-risen butter pastry infused with ground mahlab and filled with finely diced walnuts, delivering warm spices and delicate floral notes that make it a cherished family Christmas tradition.
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First, make the dough. In the bowl of a large food processor combine the ground up Mahlab seeds, flour and salt. Pulse it together to aerate it. Add the cubed butter and pulse it again until the mixture is pebbly. In a separate bowl, add the warm water. Pour the yeast into it and let it dissolve, then gently stir in the evaporated milk. Then add the yeasty mixture into the food processor along with the three eggs and run the processor just until you have a sticky, uniform dough. Transfer the dough to a large bowl, cover it lightly with plastic wrap and let it sit in the refrigerator overnight.
The next day, make the filling first. In a bowl, combine the walnuts, butter, sugar, cinnamon, nutmeg, honey and rose water. Stir it together thoroughly to finish the easy and yummy filling! Set it aside. Then, pre-heat the oven to 325 F and line four sheet trays with silicone mats or parchment paper. Take out the dough from the refrigerator.
Divide the dough into four equal pieces. Take the first piece and lightly coat it in flour, then pat it out into a disc on a clean, well floured surface. Roll the disc out with a floured rolling pin until it is about 1/4 inch thick. Using a 3.5 inch round cutter, cut out rounds from the dough. You should get about 9. Then gently form the scraps into a smooth disc and roll it out again to cut out another 3 discs.
Add a scant tablespoon of filling on one half of each disc, then seal them by bringing the other half over and thoroughly crimping the edges together. Form pretty tine marks on the edges by pressing a fork along the edges of each pastry. Transfer the dozen pastries onto one of the prepared trays, and repeat the process with the other three quarters of dough.
Once all 4 trays are full, bake them in two batches for 20 minutes each until they are puffy and golden. Take them out when they are done and sprinkle them generously with powdered sugar while they are still a little warm. Let them finish cooling on cooling racks before you seal them up in pretty tins. Have fun spreading the Holiday cheer!
Written automatically by CookOS, not by the creator.
Store baked pastries in an airtight container at room temperature for 3–4 days, or freeze for up to 2 months. Reheat gently in a 300°F oven for 5–8 minutes until warmed through.
Written automatically by CookOS, not by the creator.
Mahlab is ground cherry pit with a subtle floral, slightly almond-like flavor essential to this pastry's character. It's difficult to replicate; for closest results, use a small amount of almond extract mixed with a pinch of cardamom, though the authentic taste will differ.
Yes. Prepare the dough up to the final rise, refrigerate overnight, then bring to room temperature before shaping and baking. Baked pastries store best in an airtight container at room temperature for 3–4 days.
Overworking the dough or using warm butter instead of cold, diced butter breaks down the layering. Handle gently and keep all ingredients cold until mixing.
Look for a light golden-brown color and a firm, set texture. The bottom should sound hollow when tapped. Baking time varies by oven; check around the 25–30 minute mark.
Yes, divide all ingredients by two. Reduce yeast to 1/2 packet. Baking time may decrease slightly; watch for doneness around 20 minutes.
