• LK Bonabi

Qottab - Pastry Filled Persian Sweet

Qottab is a traditional Persian sweet originating from the City of Yazd in Iran. Enchantingly nicknamed as the 'City of Windcatchers' due to its dry, warm desert climate and recognised as a world heritage site by UNESCO.


Qottab is a pastry filled sweet, usually filled with almonds or walnuts and various other fillings. An extremely morish sweet that I can't get enough of, it's just small enough to fit into your mouth in one scoop, which doesn't help!


I've made mine with coconut but this sweet can me made with a variety of nut fillings.


Ingredients

For the pastry

375g plain flour

187g oil

62g yogurt

1/4 cup or 125ml water


For the filling

1 1/2 tbsp cardamom

20g coconut

50g sugar


For the sugar syrup

1 litre water

50g honey

250g sugar

2 tsp lemon juice

2 / 3 tbsp rose water

1/4 tsp cardamom


For the garnish

1 tbsp of chopped pistachios

1tsp of icing sugar

1tsp of dried crushed rose petals


Method

Step 1

Making the pastry

  • Mix the flour and the oil together

  • Add the yogurt and knead until the dough starts coming together

  • Add the water

  • Knead well until all the ingredients have become one and you have a nice ball of dough very much like a short crust pastry consistency

  • Cover the dough with cling film

  • Set the dough aside to rest for 1 hour or over night in the fridge

Note: If after resting in the fridge the dough becomes hard, do not add water or oil to it, just put it in the microwave for 10 seconds or place in a bowl and put over a bowl of boiling water until the dough softens up.


Step 2

Making the filling

  • Add the coconut, cardamom and sugar to a medium sized bowl

  • Mix thoroughly

  • Set aside

Step 3

  • Make small round balls with the dough

  • Take each dough ball and flatten each with your fingers so it has enough room for the filling to be folded into it

  • Add a half a teaspoon to one teaspoon full of the filling into the middle of the flattened dough

  • Fold the dough over to cover the filling


  • Start to bring both sides of the dough together so it looks like a parcel


  • Start to shape the dough back into a ball

  • Place on a baking tray

  • Repeat the above steps until you have filled the tray (s)


Step 4

  • Pre-heat the oven at Gas Mark 4 (180 °C) for 5 minutes

  • Place your tray in the oven and bake for 20 minutes

  • After 20 minutes remove one of the balls and break in half to ensure it has baked through

  • If the dough ball is light golden brown and has baked through remove the tray from the oven. If not continue baking for another 5 minutes.

Note: Depending on the size of the ball you make you should ideally get 50 mini dough balls.


Step 5

For the sugar syrup

  • Add the water to a medium sized saucepan

  • Add the sugar and honey

  • Place over medium heat so that both the sugar and honey dissolve

  • Increase the heat and allow the syrup to reduce to half

  • The syrup should be slightly viscous and sticky

  • Add the lemon juice and stir on a very low heat for a minute

  • Add the rosewater and stir for another minute

  • Remove from the heat

  • Add the cardamom and set aside

Step 6

Putting it together

  • Add the slightly cooled down Qottab to the sugar syrup

  • Toss gently in the syrup so all the balls are covered with the sugar syrup

  • Allow to soak for 1 hour and from time to time toss gently to ensure maximum syrup coverage (you could also keep this in the syrup over night)

  • Remove from the sugar syrup and place on your desired serving plate

  • You can now start to pile the Qottab up into a pyramid like the picture

  • Sprinkle with icing sugar, pistachios and rose petals

  • I also sprinkled some the filling over and around it as well but this is optional

Enjoy eating this scrumptiously morish sweet from the heart of Yazd with a lovely saffron tea. Noosh-e-Jaan :)


Qottab - Pastry Filled Persian Sweet

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