Kaak warka

Kaak warka : Tunisian pastry.

Ingredients

• 300 g wheat flour
• 100 g melted unsalted butter
• 150 ml water
• 250 g blanched almonds, ground or chopped
• 130 g sugar
• 30 ml food-grade rose water
• 1 g salt

Preparation

Mix wheat flour, melted unsalted butter, water, salt, adding liquid gradually. Bring the dough together without adding flour just because it is initially sticky.

Cover and rest for 30 minutes. With baker’s yeast, wait for visible expansion; without yeast, the rest only relaxes the dough.

Mix almonds, sugar and floral water into a pliable paste, then roll into thin even ropes for the filling.

Roll the dough into rectangles as thin as possible on a lightly floured surface without tearing.

Wrap each almond rope in a single pastry layer; seal with a little water and trim excess.

Shape 24 even rings and seal the ends firmly. Keep a visible central hole and even thickness.

Preheat the oven to 150 °C. Bake in a suitable dish for about 22 minutes, checking the colour and the centre.

Cool completely before moving or storing. Divide according to the stated yield and serve on a dry plate.