Where it comes from
Badambura is a delicate Azerbaijani pastry of thin, flaky layers wrapped around a filling of sugar, ground almonds (badam), cardamom and vanilla. Like kükü, it belongs above all to the Novruz spring-new-year table.
On the plate
The crust shatters into countless buttery flakes that dissolve on the tongue, giving way to a moist, sweet almond center perfumed with cardamom. A snowfall of powdered sugar makes each bite delicate, rich and faintly floral.
How it works
Rolling clarified butter between thin dough layers creates steam pockets that separate into flaky leaves during baking, while ground almonds keep the filling moist and rich.
Variations
badambura with walnut filling, version scented with rose, smaller bite-size parcels, badambura glazed with saffron syrup
On the Palate
Ingredients
Serves 8
How it's made
8 steps · Show ↓45 min active · 60 min waiting
How it's made
8 steps · Show ↓- 115 min
Make a soft yeasted dough with flour, milk, egg and a little butter, then let it rest.
- 25 min
Mix ground almonds with sugar, cardamom and vanilla for the filling.
- 310 min
Roll the dough out as thin as possible and brush generously with clarified butter.
- 48 min
Roll the buttered sheet into a log and chill, then slice into thick pinwheel rounds.
- 512 min
Flatten each round, spoon almond filling into the center, and pinch closed into a neat parcel.
- 610 min
Arrange seam-side down on a tray and let the pastries proof briefly.
- 725 min
Bake in a moderate oven until just pale golden, keeping them light in color.
- 85 min
Cool and dust heavily with powdered sugar before serving.
