📝 About This Recipe
A crown jewel of Bukharan Jewish celebrations, Shara-Bura are exquisite crescent-shaped pastries that bridge the worlds of delicate shortbread and crunchy nut confections. Traditionally served at weddings and Purim feasts, these treats feature a tender, cardamom-scented dough that encases a rich, sweet walnut or almond filling. Their hallmark is the intricate, hand-crimped design along the edges, symbolizing the artistry and warmth of Central Asian Jewish hospitality.
🥗 Ingredients
The Pastry Dough
- 4 cups All-purpose flour (sifted)
- 1 cup Unsalted margarine or parve butter substitute (cold and cubed for Kosher Pareve version)
- 2 Egg yolks (large, at room temperature)
- 1 cup Sour cream or non-dairy yogurt (thick consistency)
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
The Nut Filling
- 2.5 cups Walnuts or blanched almonds (finely ground but not a paste)
- 1 cup Granulated sugar
- 1 teaspoon Ground cardamom (freshly ground preferred)
- 1/2 teaspoon Cinnamon
- 1 Egg white (to bind the filling)
Finishing Touches
- 1/2 cup Powdered sugar (for dusting)
- 1 egg Egg wash (beaten with a splash of water)
👨🍳 Instructions
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1
In a large mixing bowl, combine the sifted flour, baking powder, and salt. Add the cold, cubed margarine or parve butter.
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2
Using your fingertips or a pastry cutter, work the fat into the flour until the mixture resembles coarse crumbs with no large chunks remaining.
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3
In a separate small bowl, whisk together the egg yolks, sour cream (or non-dairy yogurt), and vanilla extract.
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4
Pour the wet ingredients into the flour mixture. Mix gently until a soft dough forms; be careful not to overwork it, as this will make the pastry tough.
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5
Divide the dough into two balls, wrap them in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax.
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6
While the dough chills, prepare the filling: pulse the nuts in a food processor until finely ground. Mix in the sugar, cardamom, cinnamon, and egg white until it forms a slightly tacky, moldable consistency.
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7
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
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8
On a lightly floured surface, roll out one ball of dough to a thickness of about 1/8 inch.
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9
Use a round 3 or 4-inch cookie cutter (or a glass) to cut circles out of the dough.
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10
Place a generous tablespoon of the nut filling in the center of each circle, shaping it into a small log.
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11
Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal.
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12
For the authentic look, use a 'maggash' (traditional crimper) or a fork to create a decorative pattern along the edge, or pinch and twist the edge with your fingers.
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13
Place the pastries on the prepared baking sheets. Brush the tops lightly with the egg wash.
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14
Bake for 25-30 minutes, or until the pastries are a light golden brown. Do not over-brown them; they should remain somewhat pale and delicate.
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15
Let the Shara-Bura cool completely on a wire rack before dusting generously with powdered sugar.
💡 Chef's Tips
For the best flavor, lightly toast your walnuts before grinding them to release their natural oils. If the dough feels too sticky while rolling, chill it for another 15 minutes; cold dough is much easier to handle. Ensure the nut filling isn't too wet, or it might steam and cause the pastries to burst open in the oven. To achieve the classic Bukharan look, use a pair of clean tweezers to pinch small 'V' shapes across the top of the pastry before baking. Store in an airtight container at room temperature for up to a week, or freeze for up to three months.
🍽️ Serving Suggestions
Serve alongside a glass of hot green tea with fresh mint, the traditional Bukharan way. Pair with a platter of fresh fruits like pomegranate seeds and sliced persimmons. These are excellent when served with a small glass of sweet Kosher dessert wine. Arrange them on a silver platter for a beautiful Shabbat or holiday dessert display. Offer them with a side of honey for those who prefer an extra touch of sweetness.