Cookies "Barmak"
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 this recipe with ordinary ingredients.
Servings 50 cookies
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.