📝 About This Recipe
Peshpo is a beloved Afghan delicacy, known for its paper-thin, shatteringly crisp layers and its delicate infusion of aromatic cardamom. Traditionally served at weddings and festive gatherings, these fried pastries represent the pinnacle of Afghan hospitality and pastry craft. The contrast between the warm, fried dough and the cool dusting of powdered sugar and pistachios makes every bite a celebration of texture and scent.
🥗 Ingredients
For the Dough
- 3 cups All-purpose flour (sifted)
- 1 large Egg (at room temperature)
- 3/4 cup Whole milk (warm to the touch)
- 1/4 cup Vegetable oil (plus extra for frying)
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt (fine grain)
For the Filling and Coating
- 1/2 cup Cornstarch (for rolling and layering)
- 1/2 cup Unsalted butter (melted and cooled)
- 2 teaspoons Ground cardamom (freshly ground preferred)
For the Garnish
- 1 cup Powdered sugar (sifted)
- 1/2 cup Pistachios (finely crushed)
- 1 tablespoon Dried rose petals (optional, for decoration)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, baking powder, and salt until well combined.
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2
Create a well in the center of the flour. Add the egg, 1/4 cup of vegetable oil, and the warm milk.
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3
Gradually incorporate the flour into the liquid using your hands or a wooden spoon until a shaggy dough forms.
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4
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and no longer sticks to your hands.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for at least 30 minutes. This relaxes the gluten for easier rolling.
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6
Divide the rested dough into 12-14 equal-sized balls, roughly the size of a golf ball.
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7
On a surface dusted with cornstarch, roll each ball into an extremely thin circle, almost translucent, about 8-10 inches in diameter.
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8
Brush the surface of one rolled sheet with melted butter and sprinkle a pinch of ground cardamom over it. Place another sheet directly on top and repeat until you have a stack of 3 or 4 layers.
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9
Roll the stack tightly like a cigar to create a long cylinder. Slice the cylinder into 1-inch thick pieces.
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10
Turn each sliced piece on its side (spiral side up) and gently flatten it with a rolling pin into an oval or circular shape about 1/4 inch thick.
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11
Heat 2 inches of vegetable oil in a deep frying pan or wok to 350°F (175°C). Use a small piece of dough to test; it should sizzle and rise immediately.
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12
Fry the pastries 2 or 3 at a time for 2-3 minutes per side until they are a beautiful pale golden brown and the layers have puffed up.
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13
Remove with a slotted spoon and drain on a wire rack or paper towels to ensure they stay crispy.
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14
While still slightly warm, generously dust both sides with powdered sugar mixed with the remaining cardamom.
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15
Garnish with a heavy sprinkle of crushed pistachios and optional rose petals before serving.
💡 Chef's Tips
Ensure your milk is warm but not hot, as hot milk can scramble the egg in the dough. Using cornstarch instead of flour for rolling out the dough creates a much crispier, lighter texture. Don't over-fry the Peshpo; they should be a light golden color, as they continue to darken slightly after being removed from the oil. If the dough is resisting the rolling pin, let it rest for another 10 minutes to further relax the gluten. Store leftovers in an airtight container only after they have cooled completely to prevent them from becoming soggy.
🍽️ Serving Suggestions
Serve alongside a steaming pot of Afghan green tea (Chay) flavored with cardamom pods. Pair with a side of fresh clotted cream (Qaymaq) for a luxurious dipping experience. Accompany with fresh seasonal fruits like grapes or pomegranate seeds to cut through the richness. Offer as part of a 'Shirini' platter with other Afghan sweets like Gosh-e-Fil (Elephant Ears). Enjoy as a special breakfast treat on Eid or other festive mornings.