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Crispy tender pastry and aromatic nutty filling – the Tatar cookies “Barmak” taste heavenly delicious. Once you’ve tried them, you’re guaranteed not to get enough. The cookies are easy and quick to make with ordinary ingredients. You can find a detailed cookies “Barmak” recipe with the exact quantities and step-by-step instructions here at the very bottom.
Cookies of Tatar cuisine
Cookies “Barmak” are popular Tatar cookies. They are shaped as rolls and filled with walnuts.
“Barmak”, by the way, translated from Tatar means “finger”. The cookies got the name because of their shape.
Also try the famous Arabic cookies Baku Kurabiye.
How to make crumble
To make the dough, you first need to mix flour and cold butter to make crumbles, similar to the way you make the fruit curd cake with crumbles. You can do this in different ways. The important thing is that you do it quickly, so that the butter does not become soft.
I put the butter in the freezer for a few hours beforehand, just like for the cake “Styopka rastryopka”. After that, I kept rolling it in flour and grating it with a coarse kitchen grater.
Alternatively, you can cut cold butter into pieces and put them in a blender together with flour. By briefly turning the machine on and off, your crumbles are quickly ready.
Or add cold butter cut into pieces to flour and chop it finely with a sharp knife.
Of course, you can also use your hands to knead butter and flour into crumbles. In this case, work as quickly as possible, as the butter may melt from the heat of your hands.
Delicious at any time of year
Cookies “Barmak” are ideal for Advent, in addition to the angel eyes cookies, snowflake cookies and cinnamon stars. The aromatic, tender pastry with nut flavor is sure to put you in the Christmas spirit.
But it also tastes delicious at any other time of the year, just like my orange cookies, coconut cookies or honey cookies with cinnamon. Treat your loved ones with it on a weekend or during the week.
The cookies “Barmak” are perfect for snacking in between as well as for an afternoon coffee. Similarly, the Scottish shortbread, Heidesand cookies and palmiers.
The cookies “Barmak” are
- crispy,
- nutty,
- tender,
- heavenly delicious,
- with walnut filling,
- formed into rolls,
- easy to make with common ingredients,
- ideal for a tea party or for snacking in between,
- perfect as Christmas cookies, together with vanilla crescents, Linzer cookies, chocolate pine cone cookies,
- sweet souvenir from the kitchen.
Simple cookie recipe
The cookies “Barmak” recipe, which you can find here at the end of the post in the recipe box, is pretty simple. You’ll only need a few common ingredients for it, too. However, the dough needs to chill for at least 1 hour.
Step 1:
First, you’ll work cold butter, flour and salt into fine crumbles. Then you mix in baking soda. Now add sour cream and knead it quickly into a soft dough.
Step 2:
While the dough is cooling, you can prepare the filling. Chop walnuts finely and mix them with sugar, vanilla and melted butter.
Step 3:
Roll out the dough very thinly, cut it into rectangles, spread the walnut filling and roll up each rectangle.
Step 4:
Spread the filled rolls on a baking sheet and bake the cookies until lightly golden brown, about 25 minutes. After they have cooled, dust them with powdered sugar.
How to make cookies “Barmak”: tips and tricks
- The amount of sour cream given in the recipe may differ. You need as much of it until you get a soft dough that is no longer sticky. If your dough is too dry, add a little more sour cream. If the dough is too sticky, add a small portion of flour.
- Instead of vanilla bean, you can use vanilla sugar or vanilla extract.
- The dough does not contain sugar. It was not forgotten in the recipe.
- Do not knead the dough too long, but only to a homogeneous consistency.
- Roll out the dough as thin as possible, almost transparent. The thinner you roll out the dough, the crispier and tastier the cookies will taste after baking.
- The cookies hardly rise in the oven. So you can spread them on the baking tray with only a small gap.
- The baking time given in the recipe may vary. The cookies should not become too brown.
Cookies “Barmak” video recipe
By the way, on my Youtube channel you can find a short video for the cookies “Barmak”. There you can watch exactly how to make them. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.
Did you make the cookies “Barmak” according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the Tatar cookies.
Looking for more delicious cookie recipes? Try:
- Goose feet cookies – Russian cottage cheese cookies
- Vegan spritz cookies – heavenly aromatic with spice and orange
- Speculoos recipe – how to make spiced speculaas cookies
Cookies "Barmak"
Ingredients
for the dough
- approx. 250 g sour cream cold
- 180 g butter cold
- 500 g flour
- 2 g baking soda (sodium bicarbonate)
- 1 pinch of salt
- flour for the work surface
for the filling
- 200 g walnut kernels
- 180 g sugar
- 50 g butter
- 1 pinch of vanilla bean
for dusting
- powdered sugar
Instructions
Preparation of the dough
- Mix flour with salt in a mixing bowl.
- Add cold butter and quickly work it into fine crumbles.
- Add baking soda and mix.
- Add sour cream and knead it briefly and briskly into a soft dough.
- Divide the dough into three equal pieces and chill them for 1 hour in an airtight container.
Preparation of the filling
- Finely chop walnut kernels.
- Add sugar and vanilla to the walnut kernels and mix.
- Melt butter, add it to the walnut mixture and mix it.
Preparation of the cookies
- First, take out just one piece of dough from the refrigerator, roll it out very thinly on a floured work surface and cut it into 10 x 10 cm rectangles. Put the resulting dough scraps back in the fridge for now.
- Put about 1 heaping tsp of walnut filling on each dough rectangle, spread it evenly on top, leaving about 0.5 - 1 cm wide border from each side, and press the filling to the dough slightly.
- Roll up each dough rectangle with the filling as tightly as possible.
- Spread the filled rolls, seam side down, on a baking tray lined with baking paper.
- Repeat with the other two pieces of dough and with the leftover dough from the refrigerator.
- Once the first baking tray is full, spread the remaining cookies on a second baking tray.
- Bake the cookies first on the first baking tray, then on the second baking tray in a preheated oven at 356 °F (180 °C) for about 25 minutes each until lightly golden brown.
- Let the cookies "Barmak" cool down and dust them with powdered sugar.
Notes
- The amount of sour cream given may differ. You need as much of it until you get a soft dough that is no longer sticky. If your dough is too dry, add a little more sour cream. If the dough is too sticky, add a small portion of flour.
- Instead of vanilla bean, you can use vanilla sugar or vanilla extract.
- Roll out the dough as thin as possible, almost transparent. The thinner you roll out the dough, the crispier and tastier the cookies will taste after baking.
- The cookies hardly rise in the oven. So you can spread them on the baking tray with only a small gap.
- The baking time given in the recipe may vary. The cookies should not become too brown.
- Note the detailed tips and tricks for making the cookies "Barmak" at the top of the post.
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