📝 About This Recipe
G'nuaveh is a treasured jewel of Iraqi Jewish cuisine, traditionally served during festive occasions like Purim or Rosh Hashanah. These delicate, crescent-shaped pastries feature a crisp, buttery dough that encases a rich, spiced walnut filling perfumed with rose water and cardamom. They represent the perfect balance of crunchy texture and floral sweetness, embodying the warm hospitality of the Babylonian Jewish heritage.
🥗 Ingredients
For the Pastry Dough
- 3 cups All-purpose flour (sifted)
- 1 cup Unsalted butter or Margarine (cold and cubed for Parve version)
- 2 tablespoons Granulated sugar
- 1/4 to 1/2 cup Ice water (added gradually)
- 1/2 teaspoon Salt
- 1 teaspoon Rose water (optional, for the dough)
For the Nut Filling
- 2 cups Walnuts (finely chopped but not ground to a powder)
- 1/2 cup Granulated sugar
- 1 teaspoon Ground cardamom (freshly ground is best)
- 1/2 teaspoon Ground cinnamon
- 1 tablespoon Rose water
For Finishing
- 1 Egg (beaten for egg wash)
- 1/4 cup Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a large mixing bowl, combine the sifted flour, sugar, and salt. Whisk briefly to aerate.
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2
Add the cold, cubed butter or margarine to the flour. Use a pastry cutter or your fingertips to work the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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3
Mix the rose water into the ice water. Gradually add the water to the flour mixture, one tablespoon at a time, tossing with a fork until the dough just begins to come together.
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4
Turn the dough onto a lightly floured surface and knead gently 2-3 times just to form a smooth ball. Do not overwork. Wrap in plastic and refrigerate for at least 30 minutes.
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5
While the dough chills, prepare the filling by combining the finely chopped walnuts, sugar, cardamom, cinnamon, and rose water in a medium bowl. Stir until well mixed.
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6
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
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7
Divide the chilled dough into two halves. On a floured surface, roll out the first half to a thickness of about 1/8 inch.
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8
Use a round 3-inch cookie cutter or the rim of a glass to cut out circles from the dough.
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9
Place a heaping teaspoon of the walnut mixture in the center of each circle.
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10
Fold the dough over to create a half-moon shape. Press the edges firmly to seal. For a traditional look, use a fork to crimp the edges or use the 'pinch and twist' method to create a decorative braided edge.
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11
Place the pastries on the prepared baking sheets, spaced about 1 inch apart.
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12
Lightly brush the tops of the pastries with the beaten egg wash for a golden finish.
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13
Bake for 20-25 minutes, or until the pastries are a light golden brown. Keep an eye on them so the bottoms don't burn.
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14
Transfer to a wire rack to cool completely. Once cool, dust generously with powdered sugar before serving.
💡 Chef's Tips
Ensure your butter or margarine is ice-cold to achieve a flaky pastry crust. If the dough feels too dry and cracks, add a teaspoon more ice water; if it's too sticky, chill it longer. You can substitute walnuts with pistachios or almonds for a different flavor profile. Be careful not to overfill the pastries, as they may burst open during the baking process. 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 Nana (mint) tea or strong Iraqi coffee. Pair with other Mizrahi sweets like Baba b'Tamar (date cookies) for a complete dessert platter. Offer a small bowl of extra honey on the side for those who prefer a sweeter treat. These make wonderful gifts when packed in a decorative tin with parchment separators. Enjoy as a mid-morning snack with a few slices of fresh fruit like pomegranate or melon.