Kashmiri-inspired Stuffed Sweet Pastries

Ingredients

In this Kashmiri adaptation, we infuse the xuixo with the flavors of Kashmiri cuisine. The traditional Spanish xuixo is typically filled with cream or custard, but in this recipe, we replace it with a sweet filling made with a blend of Kashmiri nuts, such as almonds and walnuts, along with dried fruits like dates and apricots. We also incorporate Kashmiri spices like cardamom and saffron to add a unique and aromatic twist to the pastries. We alse have the original recipe for Xuixo, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• 1/2 cup (75g) almonds, finely chopped 1/2 cup (75g) almonds, finely chopped
• 1/2 cup (75g) walnuts, finely chopped 1/2 cup (75g) walnuts, finely chopped
• 1/2 cup (75g) dates, pitted and chopped 1/2 cup (75g) dates, pitted and chopped
• 1/4 cup (40g) dried apricots, chopped 1/4 cup (40g) dried apricots, chopped
• 1/4 cup (50g) powdered sugar, for dusting 1/4 cup (50g) powdered sugar, for dusting
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/4 teaspoon saffron strands, soaked in 1 tablespoon warm milk 1/4 teaspoon saffron strands, soaked in 1 tablespoon warm milk

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 36g, 15g
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, cold cubed butter, granulated sugar, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add cold water to the mixture and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix together the chopped almonds, walnuts, dates, dried apricots, powdered sugar, ground cardamom, and soaked saffron strands.
4. 4.
   Divide the dough into small portions and roll each portion into a thin circle.
5. 5.
   Place a spoonful of the nut and fruit filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape and seal the edges by pressing them together.
6. 6.
   Heat oil in a deep pan or fryer. Carefully place the stuffed pastries into the hot oil and fry until golden brown on both sides.
7. 7.
   Remove the pastries from the oil and drain them on a paper towel to remove excess oil.
8. 8.
   Sprinkle the pastries with powdered sugar while they are still warm.
9. 9.
   Serve the Kashmiri-inspired stuffed sweet pastries as a delightful treat with a cup of Kashmiri Kahwa tea.

Treat your ingredients with care...

• Almonds — Make sure to finely chop the almonds for a better texture in the filling.
• Saffron — Soak the saffron strands in warm milk to release their flavor and color.

Tips & Tricks

• For a richer flavor, toast the chopped nuts before adding them to the filling.
• Experiment with different dried fruits like figs or raisins for variations in the filling.
• If you prefer a less sweet version, reduce the amount of powdered sugar used for dusting.
• Serve the pastries warm for the best taste and texture.
• Store any leftovers in an airtight container to maintain their freshness.

Serving advice

Serve the Kashmiri-inspired stuffed sweet pastries as a delightful dessert or snack. They are best enjoyed warm with a cup of Kashmiri Kahwa tea.

Presentation advice

Arrange the golden-brown pastries on a serving platter and sprinkle them with a generous amount of powdered sugar. Garnish with a few saffron strands for an elegant touch.