Ingredients
Almond Filling
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120 g almonds (finely chopped or ground)
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150 g granulated sugar
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125 g softened butter (approx. 9 tbsp)
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30 g flour (approx. 3 tbsp)
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5 ml almond extract or vanillin
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2 g salt (a pinch)
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1 whole egg + 1 egg yolk
Dough & Topping
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1 package puff pastry (approx. 400–500 g)
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1 egg (for egg wash)
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50 g almonds (flakes or finely chopped, for topping)
Milk Glaze
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120 g powdered sugar
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10–15 ml milk (2–3 tsp)
Preparation
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Preheat the oven to 200°C.
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In a blender, combine the almonds, sugar, butter, flour, eggs, and almond extract until a smooth, thick filling is formed.
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Roll out the puff pastry and cut it into long strips.
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Spread the filling along the center of each strip, fold, and seal the edges.
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Cut into small squares and make three small slits on top to create the signature shape.
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Brush with egg wash and sprinkle with almond flakes.
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Bake for 16–18 minutes, until golden brown.
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Once cooled, drizzle with the glaze (powdered sugar mixed with milk).
💡 Tips
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If almond extract is unavailable, vanillin works perfectly as an alternative.
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A pinch of cinnamon can be added to the filling for a warm, traditional Armenian flavor.
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Best enjoyed fresh, but can be stored for 1–2 days in an airtight container.
Enjoy your meal!