Bagharj – traditional Armenian pastry – recipe
INGREDIENTS:
DIRECTIONS:
Put the sugar and softened butter in the bowl. Beat until homogeneous mixture.
Add the eggs, separating one egg yolk to spread the pastry. Keep beating.
Add the yogurt. Stir.
Add the salt.
Add the baking soda.
Add the baking powder.
Start adding the flour. Depending on the products it takes from 3 to 4 hrs. flour. A soft, non-sticky dough should be obtained.
Finally knead the dough by hand if necessary.
Divide the luggage dough into two equal parts, shape them into two nice balls.
Put the balls in a wide baking tray covered with parchment paper. Press them to get about 4 cm. thick cake.
Beat the egg yolks and cream with a fork. Grease the pastry with the mixture.
Using a fork, make patterns on the surface of the cake, then sprinkle with poppy or sesame seeds.
Bake for about 30 minutes until golden. If you want to be sure, check with a toothpick if it is ready.
After removing it from the oven, let the pastry cool for at least 15-20 minutes before slicing it.
The Armenian sweet Bagharj has a nice and soft texture, and its taste is something mixed between cake and cookies. You can eat it while it's still warm. But it can last a few more days at room temperature, covered with nylon or in a box, to prevent it from drying out.
Bon appetit!
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Put the sugar and softened butter in the bowl. Beat until homogeneous mixture.
Add the eggs, separating one egg yolk to spread the pastry. Keep beating.
Add the yogurt. Stir.
Add the salt.
Add the baking soda.
Add the baking powder.
Start adding the flour. Depending on the products it takes from 3 to 4 hrs. flour. A soft, non-sticky dough should be obtained.
Finally knead the dough by hand if necessary.
Divide the luggage dough into two equal parts, shape them into two nice balls.
Put the balls in a wide baking tray covered with parchment paper. Press them to get about 4 cm. thick cake.
Beat the egg yolks and cream with a fork. Grease the pastry with the mixture.
Using a fork, make patterns on the surface of the cake, then sprinkle with poppy or sesame seeds.
Bake for about 30 minutes until golden. If you want to be sure, check with a toothpick if it is ready.
After removing it from the oven, let the pastry cool for at least 15-20 minutes before slicing it.
The Armenian sweet Bagharj has a nice and soft texture, and its taste is something mixed between cake and cookies. You can eat it while it's still warm. But it can last a few more days at room temperature, covered with nylon or in a box, to prevent it from drying out.
Bon appetit!
Notes
