BADAMBURA is a popular, sweet, multilayered Azerbaijani pastry with a filling made of peeled almonds (badam), sugar, and aromatic spices. Badambura is usually prepared for the spring holiday Novruz along with other pastries such as Pakhlava, Shekerbura, and Shor-Gogal, but can be enjoyed all throughout the year. The name “Badambura” means “almond pie.”
*A full-sized picture of Badambura is available in the Gallery
Cup size – 250 ml
Quantity – 25 pieces
Ingredients for the yeast mixture:
1 tsp dry yeast
1 tbsp granulated sugar
1 tbsp flour
1/3 cup warm water
Ingredients for the Dough:
1 egg (room temperature)
pinch of salt
1 tbsp vanilla sugar
1 cup (½ lb) warm melted unsalted butter
1 cup warm milk
5 cups all purpose flour
Ingredients for the stuffing:
1 lb (450 g) peeled almonds
1 lb (450 g) granulated white sugar
1 tsp ground cardamom
1 tbsp vanilla sugar
Ingredients for the brushing the layers:
1 cup melted clarified butter
Ingredients for decoration:
1 tbsp powdered sugar
Preparing the yeast mixture.
In a large cup, mix the dry ingredients together (yeast, flour, and sugar). Add 1/3 cup of warm water, mix into a smooth mass, and leave it in a warm place to rise.
While it’s rising, melt the butter over low heat, and lightly warm the milk.
Preparing the dough.
In a large bowl, mix the egg, egg yolk, salt, vanilla sugar, and yeast mixture. Then, add warm milk and warm melted butter and mix it all together.
Begin kneading the dough while slowly adding flour. (The quality of flour can vary, so keep in mind that you may have to add more or less than the amount listed in the ingredients.) Remember to save some flour for dusting the layers.
Continue kneading the dough until it is smooth, soft, and does not stick to your hands.
Move the dough into another clean bowl or pot, cover with plastic wrap and let the dough rise for 1-2 hours in a warm place. To make the dough rise more quickly, turn on the oven to at least 200°F (93°C) and place the bowl on top of the stove.
Preparing the filling.
While the dough is rising, prepare the filling.
Blend skinned almonds (not too finely) using a blender or food processor. You can buy peeled almonds, or you can peel them yourself in advance. Simply place almonds in a bowl and cover them with bowling water. Allow them to sit in the water for about a minute, but not much longer or they will become soggy. Immediately drain the almonds using a colander.
The almonds are easiest to peel while still warm. Skin them by squeezing each individual almond between your thumb and forefinger—it should pop right out of its skin. Before blending, they must be completely dried off.
Mix the blended almonds with the sugar, ground cardamom, and vanilla sugar. Your filling is now ready to use!
Preparing the Badambura.
Divide the dough into six equal balls.
Cover them to prevent them from drying. Roll out the first ball into a very thin layer (until it’s see-through) and gently brush with warm, melted, clarified butter.
Roll out the second ball of pastry, place it on top of the first layer, and brush with melted butter again. Repeat until all the layers are used.
Roll all your layers together into a tight roulade.
Cut the roulade into equal pieces approximately ½ inch (1.5 cm) thick. Gently open the center of each piece to form a pocket for the stuffing. Put one full tablespoon of stuffing inside and bring the edges of the pocket together to close it. Pinch the edges tightly, and then twist them as you would twist the edges of a Shekerbura or a Cornish pasty.
Then, turn the Badambura down on the twisted edge and place it on a baking sheet.
Pre-heat the oven to 350°F (180°C), and bake the Badambura for approximately 20 minutes (until the bottom is slightly golden-brown and the top is light).
Before serving, let them to cool and dust with powdered sugar (dust only right before serving because the sugar will eventually dissolve).
Serve with tea. Enjoy!
This post is also available in: Russian