Prep Time: 30 min
Total Time: 105 min
Yield: 10
Kolompeh is a traditional Iranian pastry from the city of Kerman, especially popular during Norooz (Persian New Year).
The soft, buttery dough is flavored with saffron and cardamom, and filled with a mix of dates, nuts (usually walnuts or pistachios), spices, and rose water. I used pecans in my filling and loved the result.
Special stamps can create beautiful patterns on top, but if you don’t have one, the pastry will still be delicious. Store Kolompeh in an airtight container at room temperature for up to five days.
Dough
250 grams All Purpose Flour
125 grams Butter
125 grams Vegetable Oil
Pinch of Salt
1/4 teaspoon Baking Powder
1/4 teaspoon Ground Cardamom
80 grams Yogurt
1 Egg Yolk
1 teaspoon Brewed Saffron
Filling
1 cup pitted Dates
1/4 cup Pecans
2 teaspoons Rose Water
1/4 teaspoon Ground Cardamom
1/4 teaspoon Ground Nutmeg
In a food processor, add the flour, butter, oil, salt, baking powder and cardamom. process until mixed well..
In a bowl, whisk together the yogurt and egg yolk. Add the mixture to the food processor along with brewed saffron.
Process until a dough form. Transfer the dough into a working surface. Knead the dough few times just until it comes together.
Shape it like a ball and wrap it with a plastic wrap.
Let the dough sit in the fridge for at least one hour.
Meanwhile, make the filling by adding all the ingredients to a food processor and process until a paste forms.
Preheat the oven to 350F and line a baking sheet with parchment paper.
Unwrap the dough and roll it into 1/4 inch thickness. Use a round cookie cutter and cut the dough.
Place about 1 tablespoon filling in middle of the round dough. Place another cut dough on top and press the dough firmly with the Kolompeh stamp. Use your finger and pitch the edges of the dough together and shape it.
If you don't have the Kolompeh stamp, follow the last step and just skip the stamping.
Repeat until you finish dough and the filling.
Place all the Kolompeh on the prepared baking sheet.
Bake in the oven for 12 to 15 minutes. Make sure that the color won't change or they will be over cooked.
Serve them warm and enjoy!
