Badambura (بادامبورا) — Azerbaijani Flaky Almond-Filled Pastry

• 450 gall-purpose flour (plus 20 g for dusting)
• 200 mlwhole milk (lukewarm, about 35°C)
• 7 gactive dry yeast (1 standard packet)
• 20 ggranulated sugar (to feed the yeast)
• 4 gfine salt (about 3/4 tsp)
• 1egg yolk (room temperature)
• 60 gunsalted butter (melted and cooled)
• 250 graw almonds (finely ground, not paste)
• 2 tspground cardamom (freshly ground if possible)
• 20 gpowdered sugar (for a light dusting)

Instructions

1. 1

   Warm the milk to about 35°C so it feels comfortably warm but not hot. Stir in the yeast and 20 g sugar, then rest for 10 minutes until foamy and aromatic.

2. 2

   In a large bowl, whisk the flour with the salt to distribute it evenly. Add the foamy yeast mixture, 1 egg yolk, and 60 g melted butter, then mix until a shaggy dough forms.

3. 3

   Knead the dough for 8 minutes until smooth and elastic, adding up to 20 g extra flour only if it is very sticky. Cover the bowl and let the dough rise for 45 minutes at warm room temperature until slightly puffy, not necessarily doubled.

4. 4

   Make the filling by combining the ground almonds, 180 g sugar, and ground cardamom in a bowl. Mix thoroughly so the cardamom is evenly perfumed through the nuts, then set aside covered to keep it dry.

5. 5

   Divide the risen dough into 12 equal pieces, about 65 g each, and roll each into a tight ball. Cover the balls with a towel for 10 minutes so the gluten relaxes and the dough rolls thinly without springing back.

6. 6

   Melt 160 g butter and keep it warm so it stays fluid, then lightly flour your work surface. Roll one dough ball into a very thin round about 18–20 cm wide, brush with a thin, even layer of melted butter, and set it aside.

7. 7

   Roll a second round to the same size and place it directly on top of the first buttered round, then brush the top with butter again. Repeat until you have a stack of 3 thin rounds, each separated by butter, because this is what creates the signature flaky layers.

8. 8

   Gently roll the 3-layer stack once more to even it out, keeping it round and thin without tearing. Spoon 2 heaped tablespoons of filling (about 35 g) into the center, then gather the edges up and around the filling to seal into a smooth pouch.

9. 9

   Turn the sealed pouch seam-side down and gently flatten with your palm into a thick disc about 8–9 cm wide. Use your fingertips to pinch small pleats around the edge for the traditional badambura look, then place it on a parchment-lined tray.

10. 10

    Repeat the layering and shaping process with the remaining dough balls, making 12 pastries total. Leave at least 4 cm between pastries and let them rest for 15 minutes so the layers relax and bake more evenly.

11. 11

    Preheat the oven to 180°C and whisk 1 egg yolk with 15 ml milk for a smooth egg wash. Brush each pastry lightly and evenly, avoiding heavy pooling which can glue the layers and reduce flakiness.

12. 12

    Bake for 22–25 minutes until the tops are a light golden color and the bottoms are set and lightly browned. Cool on the tray for 10 minutes, then move to a rack and dust with 20 g powdered sugar once fully cooled so it stays delicate and dry.