Walnut Filled Persian Pastry - Qottab
Qottab is a Persian pastry filled with walnuts is a delicious traditional treat from Iran. Delicate and flaky dough is filled with a combination of walnuts and cardamom - making this the perfect Persian dessert!
Servings: 30 Pastries
- ½ cup Vegetable Oil
- 2 Egg Yolks
- 1 tablespoon Powdered Sugar
- 1 teaspoon Ground Cardamom
- ½ cup Plain Yogurt See Note #1
- 1 ⅔ cup All Purpose Flour See Note #2
- 1 teaspoon Baking Powder
- 1 ½ cup Walnuts
- ⅓ cup Powdered Sugar See Note #3
- 1 ½ tsp Ground Cardamom
- 1 Egg Whisked
- 1 cup Powdered sugar
In a large bowl, whisk the oil and egg yolks until fully combined.
Add in powdered sugar and cardamom. Whisk well until everything is combined. Whisk in the plain yogurt.
Add in the flour and baking powder. Using a wooden spoon, mix the flour and baking powder into the batter until it forms a dough.
Knead for three to five minutes (See Note #4). Place the dough in a bowl and cover with plastic wrap and a kitchen towel and set aside for two hours. (The dough won't rise much.)
Make the pastries:
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Flour the counter top well and roll out the dough at about ¼ inch thickness. Fold it in half, and then fold it in half again (so you have four layers) Roll the dough out again, this time at ⅛ inch thickness.
Using a 2-inch round cookie cutter (or the rim of a glass) cut out circles and set them aside.
Place some walnut filling in the center of each circular dough. Fold the dough in half and pinch and seal the edges by rolling and folding the edges little by little. (See Note #5)
Place the walnut filled pastries on the baking sheet and brush them with whisked egg. Bake the pastries in the oven for 15 to 18 minutes until they're golden brown.
Take the pastries out of the oven and roll them in powdered sugar.
Serve with some freshly brewed tea.
- You can use either plain Greek yogurt or regular yogurt. I prefer to use non fat yogurt but whole milk yogurt would work just fine.
- If the dough hasn't come together after adding 1 ⅔ cup all purpose flour and is still sticky, add more flour, ¼ cup at a time until it's not sticky anymore.
- Taste the filling before proceeding. You might need to add more powdered sugar, I usually don't like mine very sweet but some might like it sweeter. Use powdered sugar cautiously as you're going to roll the pastry in powdered sugar after you bake them, too.
- Don't over-knead the dough as it would release the oil and dry out later.
- You can seal the edges by pressing the fork on the edges. You can also pinch the edges together at once and make a small dough ball.
- You can also fry Qotab. To fry these pastries, fill a medium sized sauce pan up to two inches, and heat over medium heat. Once the oil is hot, fry the pastries for about three to five minute until it's all golden brown. Place on a kitchen towel to absorb extra oil and then roll in powdered sugar.
Calories: 126kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 5mg | Potassium: 56mg | Fiber: 1g | Sugar: 6g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg