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Baku Mutaks
Instructions
I set out the necessary ingredients on the table.
I make the dough. I sift the flour through a sieve. I keep the butter in the freezer for a while – so that it hardens and grates easily. I grate the butter into thin shavings straight into the bowl with the flour.
I add the sour cream, salt and baking powder and mix. Once the ingredients start to come together well, I knead the dough quickly. You mustn't fuss over the dough for long – so that the butter doesn't melt from the warmth of your hands.
I cover the ball of dough with cling film and leave it for 20–30 minutes in a cool place.
I make the nut filling. I grind the walnut kernels, add the cardamom and sugar and stir.
After the dough has rested for 30 minutes, I turn it out onto the table and divide it into 4 equal balls. I shape the mutaks from one ball, keeping the other three covered with film so they don't dry out.
I roll the ball into a thin round sheet about 26–28 cm in diameter. I divide it into 8 equal triangles.
On the wide part of the triangle I place 1 tsp of nut filling. I tuck the tips of the triangle over the filling (this stops the filling leaking out of the pieces and the melted sugar burning in the oven) – the mutaks come out neater. I roll the piece with the filling up like a croissant, into a crescent. I tuck the sharp tip of the triangle under the bottom of the crescent. I shape all the pieces this way.
I line a baking sheet with parchment paper and place the pieces on it.
I put the baking sheet into an oven preheated to +190 °C and bake until golden, 20–25 minutes. Go by your own oven – mine has crisp, well-browned crescents after 22 minutes.
I transfer the finished Baku mutaks to a rack and let them cool. Once cooled, I dust them with powdered sugar through a small sieve.Inside each crescent is a juicy nut filling. Enjoy your meal!
Tips
- 1
PUT THE BUTTER IN THE FREEZER IN ADVANCE – it grates easily. Soft butter will "clump" and won't give the dough its crumbly structure.
- 2
KNEAD THE DOUGH QUICKLY – long fussing warms the butter from your hands and the crumbliness is lost. 1–2 minutes of kneading is enough.
- 3
TUCK THE TIPS in before rolling up the crescent – the filling won't leak out and the sugar won't burn underneath.
- 4
COOL BEFORE DUSTING WITH POWDERED SUGAR – hot mutaks will "soak up" the sugar and it will "disappear". The same principle works for other crescents with a nut filling.
FAQ
Which nuts are suitable for the filling? +
The classic choice is walnuts (authentic for Azerbaijani cuisine). Alternatives: almonds (more delicate, finer aroma), hazelnuts (brighter), pecans (sweetish, buttery), cashews (mild). A mix of nuts is the "premium" option. Toast the nuts first in a dry pan for 3–5 minutes – the aroma opens up 2–3 times more. Chop them coarsely with a knife or in a mortar – a blender will turn them into "paste". Desiccated coconut plus nuts is an exotic option. For spice, add a pinch of cinnamon (1/8 tsp) to the filling. For heartiness – finely chopped raisins or dried apricots (20 g).
What can replace cardamom? +
Cardamom is the key spice of Eastern baking. Alternatives: cinnamon 1/2 tsp (a more Russian/European taste), nutmeg 1/4 tsp (a warm note), vanillin (neutral), ground ginger 1/4 tsp (a spicy heat), ground star anise 1/4 tsp (bright, with a liquorice hint). Cardamom can be bought green (mild) or black (smoky) – green suits mutaks. Ground cardamom loses its aroma quickly – it's better to grind it fresh in a coffee grinder. Check the use-by date: an old spice loses its aroma. A 1:1 mix of cardamom and cinnamon is a "winter" version for Christmas mutaks.
How long do mutaks keep? +
In a dry paper or tin box at room temperature – 7–10 days. The first 3–5 days are the peak of flavour. In a plastic container they will soften – don't use one. In the freezer (baked) – up to 2 weeks in film; thaw at room temperature. In the freezer (raw pieces) – up to 1 month; bake without thawing for 25–30 minutes. If the mutaks have "dried out" – put a slice of apple or bread in the box, and a day later a little softness will return. As a gift – pack them in a pretty tin box with a ribbon; mutaks make a perfect Eastern present.
What to serve mutaks with? +
The Azerbaijani classic: with black tea in traditional pear-shaped "armudu" glasses. With green tea, lemon and mint – a refreshing serving. With Eastern-style coffee – thick, sweet coffee made in a cezve. With a cup of cocoa – a family option. With fruit – pomegranate, grapes, figs, dried apricots – an Eastern "dastarkhan". With honey – a subtle pairing of flavours. For the festive table – Nowruz Bayram and religious holidays. As a gift for friends and loved ones – a symbol of warm hospitality. For a "modern serving" – with a scoop of vanilla ice cream and strawberry sauce. Portions of 2–3 mutaks per person are enough (the cookies are filling).
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