This crunchy and flaky dough with pistachios and clotted cream inside is often consumed for breakfast and is also the first meal eaten by a bride and groom after their wedding night. You can use packaged filo pastry instead of making the dough and you can use double thick cream or mascarpone instead of clotted cream.
One of the ancient desserts hailing from Gaziantep, in south-eastern Anatolia where the world's finest pistachios come from.
- 200 g (1⅓ cups) strong (00) flour
- 4 g salt
- 110 ml warm water
- olive oil, for greasing
- 100 ml melted ghee
- 75 g (⅓ cup) caster sugar
- 150 g pistachio slivers, crushed, plus extra to serve
- 150 g clotted cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 2 hours
- Place the flour, salt and warm water in a bowl and stir until a dough comes together. Turn out onto a work surface and knead until smooth, elastic and as soft as an earlobe. Divide the dough in half and shape into balls. Oil the balls generously, place on a baking paper–lined tray and press gently on top. Cover with a damp cloth to prevent the dough from drying, then refrigerate for 2 hours to rest.
- Preheat the oven to 240°C. Working with one ball of dough at a time and leaving the other covered, roll out the dough on a lightly oiled work surface until as thin as possible. Using your hands, gently start stretching the dough into a rough square until paper–thin.
- Drizzle the pastry with ghee, then sprinkle with half the sugar and half the pistachios. Dot with half the clotted cream leaving a margin of about 10 cm around the edges. Fold into an envelope, so the filling is fully covered. Brush the top with a little more ghee, then flip onto a baking paper–lined baking tray. Repeat with the remaining dough and filling.
- Bake the pastries for 7-8 minutes or until golden and crisp. Cut into squares and sprinkle with extra pistachios to serve.
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Photography by Danielle Abou Karam.