Name: Pastry Rolls Filled with Almond + Cardamom (Kaak /Yokheh-ye Shiraz)
Prep time: 1 h
Cook time: 2 min
Total time: 1 h 2 min
Yield: Makes 16 rolls
Cuisine: Iranian
Ingredients: 1 teaspoon toasted sesame seeds; 1 cup/120 g almond or pistachio flour; 1 tablespoon ground cardamom; 1 teaspoon ground pistachio; 1¼ cups/250 g sugar; ⅛ teaspoon ground saffron threads dissolved in ¼ cup/60 ml rose water; ¾ cup/180 ml water; ¼ cup/60 ml oil, divided; 3½ cups/360 g pastry flour mixed with ½ teaspoon fine sea salt; ½ cup/65 g powdered sugar; ½ teaspoon ground cinnamon; 2 egg yolks, beaten (at room temperature); ¼ cup syrup from step 1; 1 teaspoon ground almonds; 1 teaspoon coconut flakes

Preparation info

Makes
16
rolls

Difficulty
Easy
Ready in
1 hr 5

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

I enjoyed my visit to the Yokheh Workshop in Shiraz (shown in the photos on the facing page). It was thrilling to see their mastery in making this delicate pastry, which is also a specialty of Kermanshah and Hamadan, where it's called kaak.