Dessert

Ghotab (Iranian walnut and cardamom filled pastry)

Name: Ghotab recipe (Iranian walnut and cardamom filled pastry)
Yield: 20
Ingredients: 120g unsalted butter, softened; 2 egg yolks; 140g yoghurt; 250g plain flour; 1/4 tsp ground cardamom; 1 tsp baking powder; Vegetable oil, to deep-fry; 60g walnut; 40g almond; 40.00 ml pure icing sugar, plus extra to dust; 1/2 tsp ground cardamom; 1/2 tsp ground cinnamon

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by Georgina Esdaile

Food Editor

Jul 05, 2022

Georgina Esdaile makes an idyllic Iranian dessert, filled with an array of nuts.

120g unsalted butter, softened
2 egg yolks
1/2 cup (140g) Greek-style yoghurt
1 2/3 cups (250g) plain flour
1/4 tsp ground cardamom
1 tsp baking powder
Vegetable oil, to deep-fry

Filling

1/2 cup (60g) walnuts, toasted (we used Woolworths Macro walnuts)
1/4 cup (40g) almonds, toasted
2 tbs pure icing sugar, plus extra to dust
1/2 tsp ground cardamom
1/2 tsp ground cinnamon

Method

1.

Combine butter and egg yolks in a bowl.
2.

Add yoghurt and stir to combine, then stir in flour, cardamom and baking powder. Turn out onto a lightly floured surface and gently knead to form a soft, smooth dough. Place in a lightly oiled bowl, cover, and set aside at room temperature for 2 hours to rest.
3.

Meanwhile, for the filling, place all ingredients in a small food processor and whiz until very finely chopped. Set aside.
4.

Roll pastry out on a lightly floured surface until 2-3mm thick. Cut into rounds using an 8cm cutter. Place 1 tsp walnut filling in the centre of each round and fold to enclose in a half-moon shape. Press edges together and seal well with a fork.
5.

Place 5cm oil in a large saucepan and heat to 175°C. In batches, fry pastries for 2-3 minutes, turning halfway, until golden and puffed. Drain on paper towel. Dust generously with icing sugar and serve.