DessertSnack

Kaak Warka

Name: Kaak Warka
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: tunisian
Ingredients: 250 g all-purpose flour; 60 g unsalted butter melted; 2 tbsp rose water; 60 ml water; 200 g almond flour; 100 g granulated sugar; 1 tbsp rose water; 1 pcs egg white

Kaak Warka are delicate Tunisian pastries made with a thin, almost translucent dough wrapped around a fragrant almond filling. These ring-shaped cookies are subtly sweet and often served for special occasions.

An original recipe by Forkin

Total time: 1 hr 45 min
Serves: 6
Difficulty: Hard
Per serving: 481 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

250 gall-purpose flour
60 gunsalted butter, melted
2 tbsprose water
60 mlwater

filling

200 galmond flour
100 ggranulated sugar
1 tbsprose water
1 pcsegg white

Equipment

rolling pin · plastic wrap · large bowl · wire rack · baking sheet · parchment paper

The method

Step by step

1
For the dough, combine the all-purpose flour in a large bowl.
2
Add the melted unsalted butter to the flour and rub it in with your fingertips until the mixture resembles coarse crumbs.
About 5 min
3
Gradually add the rose water and water, mixing until a soft, pliable dough forms.
About 3 min
Cook’s note: Do not overmix the dough; it should just come together.
4
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
About 30 min
Cook’s note: Resting the dough makes it easier to work with.
5
While the dough rests, prepare the filling by combining the almond flour, granulated sugar, rose water, and egg white in a separate bowl.
About 5 min
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.
About 2 min
7
Divide the almond filling into small, olive-sized pieces and roll them into thin logs, about 5-6 cm long.
About 10 min
Cook’s note: Aim for uniform size for even baking.
8
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
About 10 min
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.
About 10 min
Cook’s note: The thinner the dough, the more delicate the kaak warka will be.
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.
About 5 min
11
Gently bring the ends of the cylinder together to form a ring, pressing lightly to seal.
About 5 min
12
Repeat with the remaining dough and filling, placing the formed kaak warka on the prepared baking sheet.
About 15 min
13
Bake for 12-15 minutes, or until the pastries are lightly golden at the edges but still pale in the center.
About 15 min
Cook’s note: Do not overbake, as they should remain soft.
14
Remove from the oven and let cool completely on a wire rack before serving.

Per serving

Nutrition

57%Score

Calories: 480.7kcal
Protein: 11.8g
Carbs: 55g
Fat: 25.2g
Fibre: 4.5g
Sugar: 18.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store Kaak Warka in an airtight container at room temperature.