Dumplings and filled pastries
Kolompeh, a famous pastry from Kerman, is made by wrapping a sweet date and walnut filling in cardamom-scented dough and baking it. These hearty, spiced pastries are a welcome addition to party tables and lunchboxes.
In a bowl, knead the mashed dates, chopped walnuts, and cinnamon together into a cohesive filling.
Beat the softened butter, confectioners’ sugar, and egg. Add the flour, baking powder, and cardamom, and mix into a soft dough.
Pinch off walnut-sized pieces of dough and flatten them in your palm. Place one 5 ml measure of filling in the center, seal the dough around it, and flatten slightly.
Arrange the pastries on a baking sheet and bake in an oven preheated to 170°C / 340°F for 18 minutes, until the bottoms are lightly golden.
Seal the dough edges well when shaping the pastries; otherwise, the filling may leak out during baking. Allergens: contains gluten (flour), dairy (butter), eggs, and tree nuts (walnuts).
Kakulenin kokusu fırından yayılınca mutfak tam bir bayram sofrası gibi kokmaya başladı, çok keyifliydi.
Hurmalı iç harcı fazla tatlı olur diye çekiniyordum ama tarçın dengeyi tam kurmuş, ailem bayıldı.
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