Iranian fig pastries

Ingredients for 1 servings:

• 250 g soft wheat semolina
• 125 g flour
• 50 g powdered sugar
• 100 g butter, not too cold
• 1 tbsp rose water
• ½ pack of dry yeast
• 60 ml milk, lukewarm
• 1 tsp sugar
• 150 g fig(s), dried, soft fruits
• 30 g almond flakes
• 20 g butter
• 2 tbsp honey
• 1 ½ tbsp rose water
• Powdered sugar for rolling

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 55 minutes

makes about 20 pieces

Place the semolina, flour, powdered sugar, rose water, and butter in a bowl and rub into crumbs, like streusel. Refrigerate the dough for half an hour. During this time, remove the stems from the figs and cut the figs into small cubes. This also works well with a food processor. Finely chop the flaked almonds and place them in a saucepan with the figs. Add the butter, honey, and rose water and cook for 2-3 minutes. Then set the mixture aside to cool. Mix the milk with the sugar and yeast and let stand for 15 minutes, then pour into the cold crumb dough and knead everything into a dough. Let everything rise for half an hour. Scoop small balls of dough (approx. 25 g each), flatten them out, add some of the filling, and fold them together. Shape the pastry into balls or half-moons. Place the pastries on a baking sheet lined with baking paper or nonstick baking foil and bake at 180°C for about 15-18 minutes. They shouldn’t overbrown. Finally, roll the pastries in powdered sugar.