Kaabelgaaz

Dough:

• 125g wheat powder (9% protein)

• 15 g powdered sugar

• 30g unsalted butter at room temperature

• 40 g orange blossom water

• 5 almonds with peel (optional)

Filling:

• 1lb/500g almonds blanched and skinned

• 1/13 cup/275 g sugar

• 10g unsalted butter at room temperature

• Cinnamon (1/2 teaspoon or to taste)

• 17-20g orange blossom water

• 2 pebbles arabig gum, crushed or pulverized, or 5g honey

​

Materials:

• Bowls

• Scraper

• Perforated tray

• Perforated mat

• Rolling pin

• Pasta machine (optional)

• Crimper

• Needle

• Pasta cutter

• Dough First. Add the flower together with the powdered sugar and butter

• Add the orange blossom water little by little, continuously mixing. This depends on how absorbant the flour is.

• You want a soft dough, not sticky, but not dry. It must be able to be kneaded easily and must adhere to itself without folds.

• Knead for a few minutes, then round and flatten slightly. Cover with film and refrigerate while preparing the filling.

• Filling: incorporate ground almonds with the powdered sugar in a few processor for just a few seconds.

• If using arabig gum, grind first, then add to the mixture before processing.

• Transfer to a bowl and add the butter, cinnamon and glucose/honey

• Begin incorporating the orange blossom water little by little, mixing at the same time. You want to make sure the paste doesn’t crumble.

• Shape it into a ball and let rest for 30 min

• Divide the paste into 10 pieces approximately 20g each

• Shape into a slightly elongated ball and cover with plastic wrap (each piece)

• Shaping: Cut 1/3 of the dough and keep the rest covered. Flatten and put through the pasta machine if you have it. If not, just continue rolling it to make to fold and flatten it to give it it’s desired thickness.

• Place on a clean surface and stretch just a bit.

• Switch out granulated for powdered sugar

(Coming Soon)