Desserts
Shekerbura Nut-Filled Crescent Pastries
Ingredients
- - 500 g (4 cups) plain flour
- - 150 g (2/3 cup) butter, softened
- - 120 ml (1/2 cup) warm milk
- - 2 egg yolks
- - 1 tsp active dry yeast
- - 1/2 tsp salt
- - 300 g (2 1/2 cups) ground almonds or hazelnuts
- - 150 g (3/4 cup) caster sugar
- - 1/2 tsp ground cardamom
- - 1 egg, beaten, for egg wash
- - Icing sugar, for dusting
Method
- Dissolve the yeast in the warm milk and rest 10 minutes until foamy.
- Rub the butter into the flour and salt, then mix in the yeast mixture and egg yolks to form a smooth dough. Rest, covered, for 1 hour.
- Combine the ground nuts, sugar and cardamom for the filling.
- Roll the dough thin and cut into rounds. Place a spoonful of filling on one half of each round, fold over, and press the edges to seal into a crescent.
- Pinch a decorative pattern along the sealed edge using tweezers or the tines of a fork.
- Brush with egg wash and bake at 180C (350F) for 20-25 minutes until pale golden (traditionally shekerbura stays light in colour).
- Cool completely and dust with icing sugar before serving.
Introduction: Shekerbura, its crescent shape symbolising the moon, is a treasured Novruz (New Year) pastry, traditionally decorated with intricate pinched patterns using a small tool called a maggash.
Cultural Background: Shekerbura, its crescent shape symbolising the moon, is a treasured Novruz (New Year) pastry, traditionally decorated with intricate pinched patterns using a small tool called a maggash. Making a batch is a communal, festive ritual in many Azerbaijani households.
Tips: Seal the edges very firmly — a well-pinched crescent prevents the sugary filling from leaking during baking. Shekerbura is meant to stay pale rather than deeply browned; watch the oven closely.
Variations: A walnut-only filling is common in some regions instead of almonds or hazelnuts. Rosewater is sometimes added to the filling for extra fragrance.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Reheating: No reheating needed; served at room temperature.
Nutrition: Approx. 240 kcal, 5 g protein, 14 g fat, 24 g carbohydrate per pastry.
FAQs:
Q: What does the decorative pattern mean? A: The pinched pattern is a traditional decorative technique specific to shekerbura, distinguishing it from other Novruz sweets. Q: Can I use a food processor for the filling? A: Yes, pulsing the nuts with the sugar is a quick way to prepare the filling evenly.
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