Shakerbura
5 servings
80 minutes
Shakerbura is one of the most famous Azerbaijani desserts, a symbol of the Novruz holiday. These tender crescent-shaped pastries made from yeast dough and filled with aromatic nut filling have a soft texture and rich flavor that combines the sweetness of sugar and the richness of hazelnuts. They are often prepared in family gatherings, decorated with thin patterns made using special tongs. Shakerbura perfectly complements tea ceremonies, revealing its creamy-nutty depth with each bite. It is not just a pastry but a part of cultural heritage passed down through generations, connecting people with the warmth of home-cooked treats.
1
For the test, add 3 tablespoons of warm water to the dry yeast and let it sit for 10-15 minutes (if you want the yeast to rise quickly, place the glass in a deep bowl of hot water).
- Dry yeast: 1 tablespoon
2
Heat the milk, melt the margarine, and combine them. Add sour cream, egg whites, sugar, and salt. The mixture should be warm because the dough is yeast-based. Then add the yeast. Finally, add flour and knead the dough well. Place the dough in a warm place to rise for about 1 hour.
- Milk: 200 ml
- Butter: 200 g
- Sour cream: 400 g
- Egg white: 2 pieces
- Salt: pinch
- Dry yeast: 1 tablespoon
- Wheat flour: 1.5 kg
3
Meanwhile, prepare the filling. Roast the hazelnuts until golden to make them easier to peel. Add sugar to the peeled nuts and grind.
- Hazelnut: 400 g
- Sugar: 2 tablespoons
4
Divide the risen dough into small balls and roll each out to a diameter of 12-15 cm. Place 1 tablespoon of filling on each and pinch the edges to form a crescent.
5
Place the pies on a greased baking sheet and bake in a preheated oven until done.