Azerbaijani Hertzoggie

Ingredients

The Azerbaijani Hertzoggie differs from the original South African version in several ways. Firstly, saffron is added to the dough, infusing it with a distinct and aromatic flavor. Additionally, the filling is made with ground almonds instead of coconut, giving it a nuttier taste. Lastly, rose water is used to enhance the flavor profile, adding a subtle floral note to the pastry. We alse have the original recipe for Hertzoggie, so you can check it out.

• For the dough: For the dough:
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 125g (1/2 cup) unsalted butter, cold and cubed 125g (1/2 cup) unsalted butter, cold and cubed
• 1/4 teaspoon saffron threads, crushed and dissolved in 1 tablespoon warm water 1/4 teaspoon saffron threads, crushed and dissolved in 1 tablespoon warm water
• 1 tablespoon granulated sugar 1 tablespoon granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 large egg, beaten 1 large egg, beaten
• For the filling: For the filling:
• 200g (1 1/2 cups) ground almonds 200g (1 1/2 cups) ground almonds
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1 tablespoon rose water 1 tablespoon rose water
• For the topping: For the topping:
• 1 large egg yolk, beaten 1 large egg yolk, beaten
• 12 glacé cherries, halved 12 glacé cherries, halved

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 16g, 6g
• Carbohydrates (total, sugars): 22g, 9g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, cold butter, saffron water, sugar, and salt. Rub the butter into the flour mixture using your fingertips until it resembles breadcrumbs.
2. 2.
   Add the beaten egg and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
4. 4.
   In a separate bowl, mix together the ground almonds, sugar, and rose water until well combined.
5. 5.
   Roll out the chilled dough on a lightly floured surface to a thickness of about 3mm (1/8 inch). Using a round cookie cutter, cut out circles of dough and place them on the prepared baking sheet.
6. 6.
   Spoon a small amount of the almond filling onto each dough circle, leaving a border around the edges. Fold the edges of the dough over the filling, creating a half-moon shape.
7. 7.
   Brush the tops of the pastries with beaten egg yolk and place half a glacé cherry on each.
8. 8.
   Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown.
9. 9.
   Remove from the oven and allow to cool on a wire rack before serving.

Treat your ingredients with care...

• Saffron — Make sure to crush the saffron threads before dissolving them in warm water to release their flavor and color.
• Rose water — Use a high-quality rose water to ensure a delicate and authentic flavor in the filling.

Tips & Tricks

• For a twist, you can add a pinch of ground cardamom to the almond filling for an extra layer of flavor.
• If you prefer a sweeter pastry, you can sprinkle some powdered sugar on top of the baked Hertzoggies before serving.
• These pastries are best enjoyed fresh, but they can be stored in an airtight container for up to 3 days.

Serving advice

Serve the Azerbaijani Hertzoggies as a delightful accompaniment to a cup of Azerbaijani tea or coffee. They are perfect for afternoon tea or as a sweet treat after a meal.

Presentation advice

Arrange the Hertzoggies on a decorative platter, garnished with a sprinkle of powdered sugar and a few saffron threads for an elegant touch.