Shekerbura (Azerbaijani Almond Crescent Pastries)
Buttery half-moon pastries filled with cardamom almonds, pinched into a pretty pattern for the Azerbaijani spring festival.
- Time1 hr 30
- LevelMedium
- Costabout £0.34 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, yeast and salt. Rub in the butter, then add the soured cream, 1 egg yolk and 2 tablespoons of the warm milk and knead briefly into a soft, smooth dough. Cover and rest for 30 minutes.
30 min - 2
Mix the ground almonds, sugar and cardamom with 1 tablespoon of the milk to make a damp, crumbly filling.
- 3
Heat the oven to 180°C (160°C fan) and line two trays.
- 4
Roll the dough thin, to about 3 mm. Cut 16 rounds with a 9 cm cutter. Put a spoonful of filling on each, fold into half-moons and press the edges to seal.
- 5
Pinch a decorative pattern along the curved edge with your fingers or the tines of a fork. Brush with the egg yolk.
- 6
Bake for 18 to 20 minutes until golden. Cool on a rack, then dust lightly with icing sugar if you like.
19 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
