Baku mutaks

Place the necessary ingredients on the table.

Prepare the dough. Sift the flour through a sieve. Keep the butter in the freezer for a while so that it hardens, making it easy to grate. Grate the butter into thin shavings directly into the bowl with the flour.

Add the sour cream, salt, baking powder and mix. When the ingredients start to mix well together, quickly knead the dough. Do not work with the dough for too long, so that the butter does not melt from the heat of your hands.

Cover the ball of dough with plastic wrap, then leave it for 20-30 minutes in a cool place.

Prepare the nut filling for the mutaks. Grind the walnut kernels, add cardamom and sugar to the nuts and mix.

After the dough has rested for 30 minutes, transfer it to the table and then divide it into 4 equal balls. We will form mutaks from one ball, while covering the other three with plastic wrap to prevent them from drying out.

Roll our ball into a thin layer (in the shape of a circle), about 26-28 cm in diameter. Divide it into 8 equal-sized triangles.

On the wide part of the dough triangle, place 1 teaspoon of nut filling. Tuck the tips of the triangle over the filling (this will prevent the filling from leaking and the melted sugar from burning in the oven), making the mutaks neater. Then wrap the piece with filling like a croissant, forming a crescent. Hide the sharp tip of the triangle under the bottom of the crescent. In this way, wrap all the pieces.

Line a baking sheet with parchment paper, on which place the shaped pieces.

Send the baking sheet to a preheated oven at t= +190 ⁰C to bake until golden brown, for 20–25 minutes. Rely on your oven. In my case, crunchy, well-browned crescents were ready after 22 minutes.

Transfer the finished Baku mutaks from the baking sheet to a rack and let cool. After cooling, dust with powdered sugar using a small sieve.

Inside the crescent, there is a juicy nut filling. Enjoy your meal!