Qhotab

Walnut​ ​turnover​ ​pastry​ ​with​ ​cardamom​ ​and​ ​rose​ ​water

قطا ​ب ​

I have such fond memories of my mother making these tasty treats as a young child. Qhotab is traditionally deep fried (though, I bake mine), creating a delicate and flaky textured crust with creamy and aromatic cardamom and rose water walnut paste on the inside. I can still recall the scent of the oil and the sweet pastry as a 4-year-old in the Amirabad region of Tehran, in our first home!

Qhotab

Walnut​ ​turnover​ ​pastry​ ​with​ ​cardamom​ ​and​ ​rose​ ​water
Prep Time1 hr 15 mins
Cook Time20 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: Persian
Keyword: dessert, Pastry, turnovers
Author: Omid Roustaei, The Caspian Chef

Ingredients

Dough

  • 2 egg yolks beaten
  • 2 tablespoons sugar
  • 1/2 cup yogurt
  • 6 tablespoons butter melted and cooled
  • 1 1/2 cups whole wheat pastry
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt

Filling

  • 1 cup walnuts finely ground
  • 1/2 cup sugar
  • 1 tablespoons cardamom ground
  • 3 tablespoons rose water

Garnish

  • 1/2 cup confectioners sugar sifted
  • 1/4 cup unsalted pistachios roughly ground

Instructions

  • In a mixing bowl, combine the egg yolks and sugar and whisk until the sugar is dissolved and the egg yolks become creamy.
  • Add the yogurt and the gently melted butter and mix well.
  • In a separate bowl mix the flour, baking powder, and salt. Gradually add the flour mixture to the egg mixture. Knead the dough lightly until it forms a smooth ball that does not stick to your hands.  If the dough was crumbly and dry, add a small amount of water.
  • Place the dough in an airtight container and refrigerate for approximately 1 hour.
  • In a food processor combine all the filling ingredients and pulse until all ingredients have been blended and you have a walnut paste.
  • Working on a lightly floured surface, roll the dough out with a rolling pin to approximately 1/8 of an inch. The well-rested dough should be very easy to work with.
  • Cut the dough into 3-inch circles using a cookie cutter. Fill each circle with about 1 teaspoon of the walnut mixture. Resist the temptation and avoid overfilling the pastry as it will make it difficult to fold.  Dampen the edges of the circle with a wet finger to ensure the pockets remain sealed.  Fold the circles into halves and seal them shut using a fork or by pinching the edges together using your thumb and index fingers. 
  • Heat the oven to 325°F and carefully place the pastry onto a baking sheet lined with parchment paper and bake for about 15 minutes, or until lightly brown. 
  • Remove the pastries from the oven and allow to cool. Once cooled, using a sifter, gently dust with confectioner’s sugar on both sides and sprinkle with ground pistachios.  Arrange on a serving platter and serve.

Notes

Store in an airtight container in a cool place.

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