Kaak Warka

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   For the dough, combine the all-purpose flour in a large bowl.

2. 2

   Add the melted unsalted butter to the flour and rub it in with your fingertips until the mixture resembles coarse crumbs.

   Ca. 5 min.

3. 3

   Gradually add the rose water and water, mixing until a soft, pliable dough forms.

   Ca. 3 min.

   Kokkens note: Do not overmix the dough; it should just come together.

4. 4

   Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

   Ca. 30 min.

   Kokkens note: Resting the dough makes it easier to work with.

5. 5

   While the dough rests, prepare the filling by combining the almond flour, granulated sugar, rose water, and egg white in a separate bowl.

   Ca. 5 min.

6. 6

   Mix well until a firm, cohesive paste forms. If it's too dry, add a few drops more rose water; if too wet, add a little more almond flour.

   Ca. 2 min.

7. 7

   Divide the almond filling into small, olive-sized pieces and roll them into thin logs, about 5-6 cm long.

   Ca. 10 min.

   Kokkens note: Aim for uniform size for even baking.

8. 8

   Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Ca. 10 min.

9. 9

   Take a small portion of the rested dough and roll it out very thinly on a lightly floured surface, aiming for a thickness of about 1mm.

   Ca. 10 min.

   Kokkens note: The thinner the dough, the more delicate the kaak warka will be.

10. 10

    Place an almond log along one edge of the dough, then carefully roll the dough over the filling to enclose it, forming a cylinder.

    Ca. 5 min.

11. 11

    Gently bring the ends of the cylinder together to form a ring, pressing lightly to seal.

    Ca. 5 min.

12. 12

    Repeat with the remaining dough and filling, placing the formed kaak warka on the prepared baking sheet.

    Ca. 15 min.

13. 13

    Bake for 12-15 minutes, or until the pastries are lightly golden at the edges but still pale in the center.

    Ca. 15 min.

    Kokkens note: Do not overbake, as they should remain soft.

14. 14

    Remove from the oven and let cool completely on a wire rack before serving.