A homemade Afghan pastry — thin folded dough fried until golden and crisp, soaked in fragrant cardamom sugar syrup and finished with ground walnuts.
- 600g Flour
- 3 Eggs
- 450ml Milk
- 75 ml Vegetable Oil
- 1 tsp Baking Powder
- 50g Ground Walnuts
- 10g Cardamom
- 300g Sugar
- 1 L Water
Preparation
- Place the flour in a bowl and make a well in the centre. Whisk the eggs and pour them into the well.
- Add the milk and combine, then stir in the ground walnuts, baking powder and cardamom, folding everything together until you have an elastic dough.
- Roll the dough out into a thin rectangle on a clean surface. Starting from the longest side, fold it into 3cm-wide pleats until it's rolled into a long line, then cut horizontally into 3cm pieces.
- Heat a deep pan of vegetable oil to frying temperature. Meanwhile, bring 1 litre of water to the boil in another deep pan, stir in the sugar until thick and syrupy, then turn down the heat and leave to simmer.
- Carefully lower each piece of dough into the hot oil and fry until golden brown.
- Lift the pieces out and place them straight into the sugar syrup to coat.
- Remove from the syrup and, while still warm, sprinkle with ground walnuts so they stick.
- Leave to cool, then enjoy.
