Aghareed & Sanaa’s Iraqi Rose-shaped Pastry Recipe

These pastries have just two flavours and are incredibly easy to make, yet their folds make them look impressive. Serve for breakfast or brunch with a simple salad or home-made coleslaw.

Dough

  • 500g self-raising flour
  • 1 tsp yeast
  • 1 tsp sugar
  • 1 tsp salt
  • water
  • milk

Mix the flour, yeast, salt and sugar in a bowl. Slowly add the milk whilst combining the mixture to form a dough. Transfer the dough to a floured surface and knead for 5-10 minutes. Set aside covered with a tea towel in a warm place so that the dough can rise for 30 minutes.

Meanwhile, prepare the filling.

Filling

  • Cream cheese (the women felt any kind of soft cheese would be fine, as long as it is a little sour)
  • fresh mint, picked and then chopped finely
  • salt and pepper

 

Combine all ingredients together.

P1120015P1120025P1120029When the dough has risen, divide into sections and roll out. Use a cookie cutter (about 3/4 inch) to cut out circles. P1120067P1120084

Folding

Take a knife and make incisions at four points of the circle. place a teaspoon of the filling in the centre. Gather up the ends of the dough as demonstrated by Aghareed in the photos below:P1120099P1120101P1120102P1120125

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Glaze with an egg wash and place in the oven at a really high temperature (220 degrees celsius) for 10-15 minutes.

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