Albanian Kagemand: A Sweet Delight for Every Occasion

Ingredients

In the Albanian adaptation of Kagemand, we incorporate traditional Albanian flavors and ingredients to give it a unique twist. The custard filling is infused with a hint of rose water, adding a delicate floral note. Additionally, the icing is flavored with orange blossom water, providing a refreshing citrus aroma. These subtle changes enhance the overall taste and aroma of the pastry, making it a delightful Albanian treat. We alse have the original recipe for Kagemand, so you can check it out.

• For the dough: For the dough:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 1 tsp salt 1 tsp salt
• 120ml (½ cup) warm milk 120ml (½ cup) warm milk
• 2 large eggs 2 large eggs
• 60g (¼ cup) unsalted butter, softened 60g (¼ cup) unsalted butter, softened
• For the custard filling: For the custard filling:
• 500ml (2 cups) milk 500ml (2 cups) milk
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 4 large egg yolks 4 large egg yolks
• 40g (⅓ cup) cornstarch 40g (⅓ cup) cornstarch
• 1 tsp rose water 1 tsp rose water
• For the icing and decoration: For the icing and decoration:
• 200g (1 ½ cups) powdered sugar 200g (1 ½ cups) powdered sugar
• 2-3 tbsp orange blossom water 2-3 tbsp orange blossom water
• Food coloring (optional) Food coloring (optional)
• Sprinkles (optional) Sprinkles (optional)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 60g, 30g
• Protein: 8g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   In a separate bowl, whisk together the warm milk and eggs. Pour the mixture into the dry ingredients.
3. 3.
   Add the softened butter and knead the dough until it becomes smooth and elastic.
4. 4.
   Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Meanwhile, prepare the custard filling. In a saucepan, heat the milk until it starts to simmer.
6. 6.
   In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until well combined.
7. 7.
   Slowly pour the hot milk into the egg mixture, whisking constantly.
8. 8.
   Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens.
9. 9.
   Remove from heat and stir in the rose water. Let the custard cool completely.
10. 10.
    Once the dough has risen, punch it down and divide it into two equal portions.
11. 11.
    Roll out each portion into a rectangular shape, about 1cm thick.
12. 12.
    Spread the cooled custard evenly over one of the dough rectangles, leaving a small border around the edges.
13. 13.
    Place the second dough rectangle on top and press the edges to seal.
14. 14.
    Transfer the pastry to a baking sheet lined with parchment paper and let it rise for another 30 minutes.
15. 15.
    Preheat the oven to 180°C (350°F).
16. 16.
    Bake the pastry for 25-30 minutes, or until golden brown.
17. 17.
    Remove from the oven and let it cool completely.
18. 18.
    In a bowl, whisk together the powdered sugar and orange blossom water until smooth. Add food coloring if desired.
19. 19.
    Drizzle the icing over the cooled pastry and decorate with sprinkles.
20. 20.
    Allow the icing to set before serving.

Treat your ingredients with care...

• Rose water — Use a high-quality rose water to ensure a delicate and authentic flavor.
• Orange blossom water — Look for orange blossom water in specialty stores or online. It adds a unique citrus aroma to the icing.

Tips & Tricks

• For a richer flavor, you can add a pinch of ground cardamom to the dough.
• If you prefer a stronger citrus flavor, add a few drops of orange extract to the custard filling.
• Experiment with different food coloring to create vibrant and festive decorations.
• Allow the pastry to cool completely before icing to prevent the icing from melting.
• Serve the Albanian Kagemand as a centerpiece dessert for special occasions.

Serving advice

Slice the Albanian Kagemand into individual portions and serve on a platter. It can be enjoyed as a standalone dessert or accompanied by a scoop of vanilla ice cream.

Presentation advice

To enhance the presentation, dust the finished pastry with powdered sugar and garnish with fresh edible flowers or mint leaves.