Date and Walnut Pastry
This adaptation of Paghlava, originally made with dried apricots, was a happy accident. I could have sworn I had dried apricots in the pantry, but realized I had just bought dried dates instead. Knowing the flavors of cardomom and walnut would work well with dates, I swapped the dried fruit one for one and reduced the sugar to make this delicious date and walnut version of Paghlava.
We served it with a scoop (or two) or vanilla ice cream. The warm flavors in the pastry were sublime, this could be served on its own with coffee, tea. I recommend trying it as we did with a little ice cream or with just a splash of cream on top..
Date and Walnut Pastry (Paghlava)
Pastry
1¼ cups all-purpose flour, plus extra for surfaces
1⁄8 teaspoon baking soda
8 tablespoons (1 stick) very cold butter
1⁄3 to 1/2 cup full-fat plain yogurt
1 to 2 teaspoons regular or pearl sugar for glazing
Filling
1 large egg, separated
1/4 cup sugar
1 cup finely ground walnuts
1 cup chopped dried dates
¼ teaspoon ground cardamom
1. Place the flour and baking soda in a bowl and grate the butter into it. Rub the flour and butter together to make crumbs. Add 1⁄3 cup of the sour cream or yogurt and mix gently. Try to pull the pastry together; if it is too dry, add a little more sour cream or yogurt and mix to make a slightly soft dough.
2. Pull the pastry together into a ball and flatten into a thick disk. Seal in plastic and refrigerate until you are ready to use it.
3. Preheat the oven to 375°F. Line a baking sheet with parchment paper or grease it lightly.
4. Whisk the egg white in a medium bowl; set aside 1 teaspoon of the white. Add the sugar, walnuts, apricots and cardamom to the remaining egg white and mix well. Set aside.
5. Place a cotton cloth on your work surface and dust it with flour. Flatten the pastry gently on the cloth. Use a rolling pin to roll it into a rectangle measuring about 15 by 20 inches, with one of the 15-inch sides nearest to you. Spread the filling on it, leaving a generous 1-inch border on the side farthest away from you and a ½-inch border on the other three sides. Beat the egg yolk and brush it onto the exposed pastry edges. Use the cloth to lift the edge of the pastry nearest you and roll it up like a jelly roll. Place seam side down on the lined baking sheet.
6. Brush the top of the pastry with the reserved egg white and sprinkle on a teaspoon or two of sugar. Bake for 20 to 25 minutes, or until well touched with gold. Let cool for at least 30 minutes before slicing.
Adapted from Persia: A cook’s travels through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan by Naomi Duguid
