Shekerbura

Shekerbura is a treasured sweet pastry of Azerbaijani cuisine, traditionally made to celebrate the Novruz holiday. These delectable crescents are filled with a fragrant blend of ground nuts and sugar, encased in a delicately patterned pastry shell. This recipe will guide you through creating perfectly formed and beautifully detailed shekerbura, infusing your festivities with authentic taste and timeless tradition.

Ingredients

🌾 1 kg flour
🧈 400 g unsalted butter
🥛 200 g SMETANA sour cream 10% fat
🥚 2 eggs
🍭 1 teaspoon sugar
🍪 1 packet ICA VANILLIN SOCKER vanilla sugar
🧂 A pinch of salt
🥛 1 small glass about 100 ml milk
👨‍🍳 A very small amount of yeast tip of a teaspoon
🌰 200 g hazelnuts
🌰 200 g almonds
🌰 100 g walnuts
🍬 400-450 g sugar
🌿 1 teaspoon cardamom

Instructions

1- Prepare the Dough:

• In a large rectangular glass baking dish, combine 1 kg of flour with 400 g of unsalted butter, cut into small pieces.

• Mix by hand until the texture resembles coarse crumbs.

• Create a well in the center and add 2 eggs, 200 g of SMETANA sour cream, 1 packet of ICA VANILLIN SOCKER, a pinch of salt, 1 teaspoon of sugar, and a small amount of yeast.

• Gently combine the liquid ingredients with the dry mix using a spatula, then gradually incorporate 100 ml of milk.

• Knead the mixture by hand until the dough becomes soft and uniform.

• Cover with a cloth and allow it to rest.

2- Prepare the Nut Filling:

• In a WILFA food processor, grind 400-450 g of sugar.

• Process 200 g of hazelnuts, 200 g of almonds, and 100 g of walnuts separately until finely ground.

• In a small mixing bowl, blend the ground nuts with the sugar and 1 teaspoon of cardamom, mixing thoroughly.

3- Shape the Shekerbura:

• Divide the rested dough into 40 g portions using a GRUNDIG kitchen scale.

• Roll each portion into a smooth ball and flatten using a dough press.

• Place a spoonful of nut filling on one side of each dough disc, fold over, and seal with a braided edge.

• Press detailed patterns onto the surface using a pakhmava mold/tool.

4- Bake the Shekerbura:

• Arrange on a parchment-lined baking sheet.
• Bake in a preheated oven until they achieve a light golden brown finish, primarily focusing on visual cues for doneness.

Prep Time: Approximately 30 minutes
Cook Time: Approximate visual cue-based estimation is 20–25 minutes
Total Time: 50–55 minutes
Servings: Approximately 20 pieces
Equipment: GRUNDIG kitchen scale, WILFA food processor, tortilla press / dough press, pakhmava mold/tool

Cooking Tips

• Ensure the butter is well-incorporated for a flaky pastry texture.
• Dough should be relatively thin after pressing and sealing carefully to prevent filling from leaking.

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Shekerbura