Country: Lebanon Servings: Serves 6

Ingredients

• All-purpose flour – 2 cups / 240 g
• Unsalted butter – 1 cup / 227 g, chilled and diced
• Granulated sugar – 1/4 cup / 50 g
• Water – 1/2 cup / 120 ml, chilled
• Walnuts – 1 cup / 100 g, finely chopped
• Pistachios – 1/2 cup / 50 g, finely chopped
• Powdered sugar – 1/2 cup / 60 g
• Orange blossom water – 1 tablespoon / 15 ml

Instructions

1. In a large bowl, sift together the flour and sugar.
2. Add the diced butter to the flour mixture. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse crumbs.
3. Gradually add the chilled water, mixing with a fork until the dough comes together.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat the oven to 350°F (175°C).
6. In a separate bowl, combine walnuts, pistachios, powdered sugar, and orange blossom water. Mix thoroughly.
7. Roll out the dough on a floured surface to a thickness of about 1/8 inch (3 mm).
8. Cut the dough into circles using a pastry cutter or glass.
9. Place a teaspoon of the nut mixture in the center of each dough circle, fold over to form a semi-circle, and crimp the edges with a fork.
10. Place the pastries on a baking sheet lined with parchment paper.
11. Bake for about 15-20 minutes or until lightly golden brown.
12. Allow to cool slightly before dusting with additional powdered sugar, if desired.

Substitutions

• Walnuts -> Almonds
• Pistachios -> Hazelnuts
• Orange blossom water -> Rose water

Enhancements in the Next Evolution

• Incorporate a pinch of cinnamon into the nut filling for added warmth.
• Use a mixture of clarified butter and ghee for a richer pastry flavor.
• Include a dash of lemon zest to brighten the filling.