Ghotab / Qottab Pastry: Persian Walnut-Filled Crescents Recipe

Introduction

Ghotab, also known as Qottab, is a delightful Persian pastry filled with a fragrant walnut and almond mixture. These crescent-shaped treats are crispy, sweet, and perfect for sharing with family and friends.

Ingredients

• 1/3 cup vegetable oil (or melted butter)
• 1/3 cup plain yogurt
• 2 egg yolks
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup confectioners’ sugar
• 1/2 cup walnuts
• 1/4 cup almonds (or substitute with walnuts)
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 cup granulated sugar
• Vegetable oil (for frying)
• Confectioners’ sugar (for coating)

Instructions

1. Step 1: In a large mixing bowl, combine the vegetable oil, yogurt, and egg yolks. Stir well until fully blended.
2. Step 2: In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add these dry ingredients to the wet mixture while whisking continuously.
3. Step 3: When the dough begins to come together and feels soft and sticky, knead it gently for a few minutes. Cover the bowl with plastic wrap and let it rest at room temperature for 2 hours.
4. Step 4: Prepare the filling by grinding the walnuts and almonds in a food processor. Add the ground cardamom, cinnamon, and granulated sugar, then blend until well combined. Set aside.
5. Step 5: On a well-floured surface, roll out the rested dough very thin, about 1/16 inch thick, almost paper-like. Use a 2-inch round cookie cutter to cut out circles.
6. Step 6: Place about 1.5 teaspoons of the nut filling in the center of each dough circle. Fold each circle in half to form a crescent, then seal the edges by pressing firmly and rolling or using a fork to make impressions.
7. Step 7: Heat vegetable oil in a deep pot to about 2 inches deep on medium heat until it bubbles hot (approximately 3-4 minutes).
8. Step 8: Fry each crescent one at a time, cooking just until golden brown. This will take only a few seconds, so watch carefully to avoid burning.
9. Step 9: Transfer cooked crescents to a paper towel-lined plate to drain excess oil. While still warm but cool enough to handle, dip each pastry into confectioners’ sugar to coat thoroughly.
10. Step 10: Place coated crescents on a wire rack and allow them to cool completely before serving.

Tips & Variations

• For a richer flavor, substitute vegetable oil with melted butter in the dough.
• You can use all walnuts if almonds are unavailable.
• Rolling the dough very thinly is key to achieving a crisp texture.
• Ensure oil temperature is correct to fry quickly without absorbing too much oil.

Storage

Store cooled Ghotab in an airtight container at room temperature for up to 3 days. To retain their crispness, avoid refrigeration. Reheat briefly in a warm oven before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake Ghotab instead of frying?

Traditionally, Ghotab is deep-fried for its signature crispness, but you can bake them at 350°F (175°C) for about 15-20 minutes until golden, though the texture will be less crispy.

How thin should I roll the dough?

Roll the dough as thin as possible, about 1/16 inch thick, almost paper-like. This thinness ensures a delicate, crispy pastry after frying.

Ghotab / Qottab Pastry: Persian Walnut-Filled Crescents Recipe

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Ghotab, also known as Qottab, is a traditional Persian pastry featuring delicate crescent shapes filled with a flavorful blend of walnuts, almonds, and warm spices. These deep-fried delights are coated in confectioners’ sugar for a sweet finish and offer a perfect harmony of crunchy nuts and tender, flaky dough. Ideal as a festive treat or a special dessert, Ghotab brings the rich culinary heritage of Iran to your table.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: Approximately 20 crescents 1x
• Category: Dessert
• Method: Frying
• Cuisine: Persian

Ingredients

Scale 1x2x3x

Dough

• 1/3 cup vegetable oil (or melted butter)
• 1/3 cup plain yogurt
• 2 egg yolks
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup confectioners’ sugar

Filling

• 1/2 cup walnuts
• 1/4 cup almonds (or substitute with walnuts)
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 cup granulated sugar

For frying and coating

• Vegetable oil (for frying)
• Confectioners’ sugar (for coating)

Instructions

1. Prepare the dough: In a large mixing bowl, combine vegetable oil, plain yogurt, and egg yolks. Stir together thoroughly until fully combined forming a smooth liquid mixture.
2. Mix dry ingredients: In another bowl, sift together all-purpose flour and baking powder to ensure even distribution.
3. Combine and knead: Gradually add the sifted dry ingredients into the wet mixture, whisking continuously until a soft and sticky dough forms. Knead the dough by hand for a few minutes until smooth and elastic. Cover with plastic wrap and let it rest at room temperature for 2 hours to hydrate and relax the dough.
4. Make the filling: Using a food processor or blender, finely grind the walnuts and almonds until crumbly. Add ground cardamom, ground cinnamon, and granulated sugar, then pulse briefly to evenly mix the spices and sugar with the nuts. Set the filling aside.
5. Roll and cut dough: On a well-floured surface, roll out the rested dough very thin—approximately 1/16 inch or paper-thin. Using a 2-inch round cookie cutter, cut out circular shapes from the dough.
6. Fill and shape crescents: Place about 1.5 teaspoons of the nut filling on the center of each dough circle. Fold the circle in half to form a half-moon shape. Seal the edges by pressing firmly and rolling them over; alternatively, use a fork to press and create a decorative seal with mini impressions. Repeat until all dough and filling are used.
7. Heat oil for frying: In a deep pot, pour vegetable oil to a depth of about 2 inches. Heat over medium heat until the oil bubbles and reaches frying temperature, approximately 350°F (175°C), which will take about 3-4 minutes.
8. Deep fry crescents: Carefully place one crescent at a time into the hot oil. Fry briefly until the pastry turns golden brown, which usually takes just a few seconds to avoid burning. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
9. Coat with sugar and cool: While the crescents are still warm but cool enough to handle, dip them into a plate of confectioners’ sugar to evenly coat. Transfer the coated pastries to a wire cooling rack and allow them to cool completely before serving, ensuring the sugar adheres properly.

Notes

• Rolling the dough very thin is crucial for achieving the traditional flaky texture.
• Ensure oil temperature is not too hot to prevent burning; quick frying for a few seconds is sufficient.
• You can substitute almonds with walnuts if preferred or to simplify the filling.
• Ghotab pastries are best enjoyed fresh on the day they are made.
• Storing in an airtight container at room temperature helps maintain crispness for up to 2 days.

Keywords: Ghotab, Qottab, Persian pastry, walnut crescent, traditional Iranian dessert, nut-filled pastry, deep-fried sweet, Iranian sweets