The pastry takes its name from a traditional Azerbaijani bolster, the mütəkkə, with which it shares its shape. News.Az is grateful to Gullu Cahangir for allowing us to use her mutaki recipe, taken from her informative website Azerifood.com. The pastry for mutaki can also be made with yeast, using the same method and ingredients as for sweet nut pies (shekerbura).
Preparation time: 40-45 min
Cooking time: 30 min
- For the pastry:
- 500 g/1 lb 4 oz wheat flour
- 250 g/10 oz soft butter
- 3 egg yolks
- 125 g/5 oz soured cream
- For the filling
- 500 g/1 lb 4 oz peeled almonds, hazelnuts or walnuts (a combination of nuts can be used, but walnuts on their own will be slightly bitter)
- 500 g/1 lb 4 oz granulated sugar
- 1 tspn (or more) powdered cardamom (to taste)
- icing sugar
- Chop, flake and crumble the fat into the flour.
- Stir in the egg yolks and sour cream.
- Separate the pastry into balls of around 300 g/12 oz. Put on a tray, cover with cling film and leave to rest in the fridge, preferably overnight.
- Remove the skin from the almonds, hazelnuts or walnuts by heating them in a frying pan, then placing inside a clean teacloth and rubbing, but not too hard. This method of removing the skin enhances the flavour of the nuts, like roasting. Another way to remove the skin is to soak the nuts in boiling water for a few minutes and then peel the skin off. If using the latter method, leave time for the nuts to dry. Grind the nuts in a nut or coffee grinder. Mix the ground nuts with the sugar. Add the powdered cardamom.
- Preheat the oven to 200C/400F/Gas 6.
- Roll out each pastry ball into a round 20 cm/7.8 inches in diameter. Cut the round diagonally into eight triangular pieces.
- Spread a thin layer of nuts and sugar onto each triangle.
- Roll the triangle into a cigar shape, starting from the larger end.
- Place on a baking tray and cook in a hot oven until they start to brown (15 to 20 minutes).
- Cool on a baking tray. Sprinkle with icing sugar before serving.