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Azerbaijani-style sugar cookies with hazelnuts

Azerbaijani-style sugar cookies with hazelnuts

Baking

Azerbaijani yeast-based slippers, filled with sweet hazelnuts, walnuts, or almonds flavored with cardamom, baked in the oven: a festive pastry.

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Recipe from E-citizen, Irada, Randykitty and 1 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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The baklava is a crescent-shaped pastry from Azerbaijan, filled with a sweet, cardamom-scented nut filling. The dough, which is rich in butter, must remain very cold.

Ingredients and directions

  • Prep time2 hr
  • Cook time15 min
  • Resting1 hr
  • Total3 hr 15 min
  • DifficultyHard
  • CostBudget
  • Cooking methodfour
  • Estimated cost$19.17 $0.48 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegetarian

Ingredients

40 people

Dough

  • $2.64
  • $5.54
  • $0.32
  • $0.20

Farce

  • $8.81
  • $1.13
  • $0.53

Prices from US supermarkets for 5 of 7 ingredients; Belgian prices for the rest.

Directions

Yeast

  1. Dissolve the yeast in warm water, add 1 teaspoon of sugar and 1 teaspoon of flour. Let it stand for 10 minutes.

Dough

  1. Mix the flour and butter by hand. On the sandy mixture, add the yeast, salt, vanilla extract, and milk, adding the milk gradually until a dough forms. Season the milk to your liking. ≈ 4 min
  2. Divide the soft dough into 4 equal parts and refrigerate them to allow them to cool: cold dough helps maintain the shape of the pastry.

Farce

  1. Chop the hazelnuts, walnuts, or almonds and grind them finely. Add the powdered sugar and cardamom, then mix well. ≈ 4 min
  2. To roast and shell hazelnuts or walnuts: place them in a moderate oven, stirring frequently until the skins start to separate, without burning them. Rub them in a folded dishcloth to remove the skins: some will remain, which is normal.
  3. To remove the skins from the almonds: pour over them with boiling water, let them soak for 2 minutes (no more, or they will become soft), drain, dry, and then remove the skins with your fingers.

Shaping and cooking

  1. Form small 50g balls and flatten them into 15cm diameter discs, covering them with plastic wrap to prevent them from drying out. Do not use flour or butter to flatten: the dough is very greasy and spreads easily. ≈ 10 min
  2. Place 1 tablespoon of filling, then pinch the edges from the bottom up, without letting the filling spill over the edge of the dough. Fold the edges neatly, as per the design. ≈ 2 min
  3. Decorate and arrange on parchment-lined plates. Bake for 15 minutes at 180 °C, keeping a close watch to ensure the top doesn’t brown. Remove from the oven when the bottom is a light pink color.

The bill

Azerbaijani-style sugar cookies with hazelnuts

  • 2 kg of flour$2.64
  • 600 g of butter$5.54
  • 1 egg yolk$0.32
  • 1 glass of milk (or more, depending on the consistency of the mixture)$0.20
  • 500 g of roasted and peeled hazelnuts, walnuts, or blanched almonds$8.81
  • 300 g of powdered sugar$1.13
  • 1 teaspoon of ground cardamom$0.53

Total$19.17

that's $0.48 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 2 kg of flour
  • 600 g of butter
  • 1 egg yolk
  • 1 tablespoon of yeast (mixed in advance with warm water)
  • A pinch of salt
  • A pinch of vanilla
  • 1 glass of milk (or more, depending on the consistency of the mixture)
  • 500 g of roasted and peeled hazelnuts, walnuts, or blanched almonds
  • 300 g of powdered sugar
  • 1 teaspoon of ground cardamom

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