Amasya Pastry with Chikpeas
Amasya Pastry with Chikpeas
INGREDIENTS
• 1 kg fl our
• 150 gr butter
• 150 gr ground walnut
• 10-15 chickpeas
• ½ spoonful of sugar
• 2 eggs
Ground the chickpeas in a mortar. Put the ground chickpeas in a container with warm water. Add half a spoonful of sugar and let the chickpeas rest in the container for three days (until the foam brims over the surface). Put the ground walnut, vegetable oil and salt together with flour to obtain a soft dough. Give the dough a sylindrical form. Slice the sylinder into 15 pieces. Mould the pieces once again. Place the pieces of dough on a tray. Keep the tray in a warm room for half an hour. Make superfi cial cuts ob the pieces of dough. Whisk the egg yolk and add a pinch of sugar and a spoonful of vegetable oil. Heat the oven to 250 degrees. When the surface of the pastry cracks, take them out and spread the egg mixture over the pastry with a brush. Repeat this procedure twice to obtain crispier pastries.