Pheerni

1 liter whole milk
50 grams rice, Ground, fine, basmati, new
150 grand sugar, or according to taste

Zafran 5 strands or half a cap of kewra
Pista

Add the ground rice to cold milk, put the utensil on heat and stir continuously till boiling. Once it boils, lower the heat. Let it cook. Stir occasionally. See to it that it doesn't stick to the bottom of the pan. Once thick and creamy, add sugar and bring to boil on low heat.
Add the kewra/zafran and cover. Stir till cool so a skin doesn't form. Refrigerate. Serve cold with pistachio flakes as garnishing.

Pear Spice Spelt Muffins

Prep time 20 minutes

Total time 1 hour

Portion size 12 muffins

Ingredients

1 cup (650 mL) spelt flour

1/2 tsp (7 mL) baking powder

1/2 tsp (7 mL) baking soda

1/8 tsp (2 mL) cinnamon

1/8 tsp (2 mL) ground ginger

1/8 tsp (1 mL) salt

1/3 pinch nutmeg

2/3 eggs

1/4 cup (175 mL) buttermilk

1/4 cup (150 mL) packed brown sugar

2 3/4 tbsp (125 mL) vegetable oil

2/3 firm ripe bartlett pears, peeled, cored and diced (about 1-1/2 cups)

Streusel:

1 1/4 tbsp (60 mL) packed brown sugar

2 tsp (30 mL) spelt flour

1 tsp (15 mL) vegetable oil

To change the number of servings, enter the number, then press "calculate".

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Preparation

Streusel: In small bowl, whisk brown sugar with flour; drizzle in oil. With fingers, rub together until moistened and slightly crumbly; set aside.

In large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg.

Whisk together eggs, buttermilk, brown sugar and oil; pour over flour mixture, stirring just until a few streaks of flour remain. Stir in pears just until combined. Spoon into greased or paper-lined muffin cups. Sprinkle with streusel.   

Bake in 350ºF (180ºC) oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes; transfer to rack and let cool completely. (Make-ahead: Store in 

Pear cobbler

Ingredients
2 cups sliced fresh pears - you could use tinned pear halves in natural juice too - just slice them!
1 cup white sugar
50g butter or margarine
3/4 cup plain flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
3/4 cup milk
1 egg

Method
Preheat oven to 180°C.

In a small casserole or oven dish, put the butter in and place in the oven.

Peel/slice your pears and set aside in bowl with half the sugar (½ cup).

Combine dry ingredients, and then add milk and egg with a whisk to make a batter.

When the butter has melted in your casserole dish, pour in the batter. DO NOT MIX.

On top of the batter mix, add the pears. Put in oven for one hour.

Notes
Serve with ice-cream or cream... mmmm. I reckon it would be great with toffee top too!
Let this Easy pear cobbler be your treat this weekend! If you don't have or like pears, substitute for peaches or apples or even cherries.

Pear and ginger tart

Ingredients

For the crust:
1 cup organic whole wheat pastry flour
1¾ cup organic all purpose flour
1 cup firmly packed Rapadura or organic dark brown sugar
3 tablespoons minced organic crystallized ginger
1 cup ground organic pecans (see Note)
½ teaspoon salt
2 sticks organic unsalted butter, chilled and cut into small pieces
1 organic egg yolk
1 tablespoon organic vanilla extract
For the pear filling:
2 pounds (9 or 10) ripe, farm–fresh Bartlett or D’Anjou pears, peeled, cored, and sliced into ¼-inch-thick pieces
¼ cup firmly packed organic dark brown sugar or Rapadura sugar
2 teaspoons grated organic lemon zest
2 tablespoons freshly squeezed organic lemon juice
3 tablespoons freshly grated ginger
½ teaspoon cinnamon
2 tablespoons all purpose flour
1 tablespoon vanilla extract
For the vanilla whipped cream:
1 pint organic heavy cream
1/3 cup organic powdered sugar, sifted
Pinch of salt
1 tablespoon organic vanilla extra

Directions

To prepare the crust:

In a food processor, combine the flours, sugar, crystallized ginger, pecans, and salt and pulse for 10 seconds. Add the cubes of chilled butter, a few at a time, pulsing on and off for 1 minute, until the mixture looks like bread crumbs.

Add the egg yolk and vanilla, pulsing on and off until the mixture is combined.

Press 2 cups of the mixture into the bottom and sides of the tart pan. Reserve the remaining crust dough for the top of the tart.

Preheat the oven to 375°F.

For the filling:

In a medium bowl, mix the pears, sugar, lemon zest, lemon juice, and ginger.

Add the remaining ingredients, mixing with a spatula to coat the pears evenly.

To assemble the tart:

Arrange the pears in an attractive even layer in the crust and pour the remaining liquid on top.

Remove the extra crust dough from the refrigerator and crumble evenly on top.

Place the tart on a baking sheet lined with foil and bake for 50 to 55 minutes, or until golden brown.

Let cool on a wire rack and serve warm with the whipped cream.

Pear crisp

Total Time: 1 hr 15 min
Prep: 20 min
Cook: 55 min
Yield: about 6 servings
Level: Easy
Next Recipe
Ingredients
6 large pears (about 2-1/2 pounds) peeled, cored and thinly sliced
1/4 cup warm water
1 lemon, juiced
2 cups rolled oats
2 cups all-purpose flour
2 cups brown sugar
2 tablespoons ground cinnamon
2 1/2 sticks butter, melted
Directions
Preheat oven to 350 degrees F.

Combine pears, water and lemon juice in an 8 by 8-inch baking pan. In a bowl, combine oats, flour, sugar and cinnamon. Pour in the melted butter and stir to make a crumbly mixture. Spread the topping evenly over the fruit. Bake for 45 to 55 minutes or until the topping is crisp and browned.

Brown Butter Pear Crisp

Yield: Serves 8Prep Time: 10 minutesCook Time: 40-45 minutesTotal Time: 55 minutes
The brown butter makes this pear crisp extra special!

ingredients:
For the Pear Filling:

6 cups pears, peeled, cored and chopped
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 cup brown sugar
1/4 cup granulated sugar
1 tablespoon all-purpose Gold Medal flour
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

For the Brown Butter Crisp Topping:

1/2 cup butter, plus 2 tablespoons cold butter

1 1/4 cup old-fashioned oats
1 cup all-purpose Gold Medal flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup brown sugar

directions:
1. Preheat oven to 350 degrees F. Grease a 10-inch cast iron skillet and set aside.

2. In a large mixing bowl, combine pears, lemon juice, and vanilla. Toss to coat the pears. In a medium bowl mix together sugars, flour, cornstarch, cinnamon, and nutmeg. Sprinkle sugar mixture over pears and stir until combined. Pour pear mixture into prepared skillet and spread into an even layer. Set aside.

3. In a small saucepan, melt 1/2 cup of the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.

4. In a large bowl, combine the oats, flour, salt, cinnamon, and brown sugar. Pour the browned butter over the mixture and stir well. Add in the remaining 2 tablespoons of cold butter and mix until crumbly. Pour mixture evenly over the pears.

5. Bake for 40-45 minutes or until the crumble topping it golden brown and the crisp is bubbling around the edges. Let cool for 10 minutes before serving. Serve warm with vanilla ice cream, salted caramel sauce, or whipped cream, if desired.

Pear cobbler

2 to 2 1/2 cups sliced fresh pears
2 cups sugar, divided
4 ounces butter
3/4 cup flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup milk
1 egg
PREPARATION

Mix pears with 1 cup sugar and let stand. Put butter in 2-quart casserole and place in 325° oven until melted. Combine all dry ingredients, including the remaining 1 cup of sugar. Mix well. Whisk together the milk and egg; slowly combine with dry ingredients to make a batter. Pour over melted butter. Do not stir. Spoon pears over the batter. Do not stir. Bake at 325° for 50 to 60 minutes, or until nicely browned and pears are tender.
Serve hot or cold with ice cream or whipped cream.

Pressed-Crust Pear Tart

Serves 8

preparation

20

minutes

cooking

65

minutes

Ingredients

1/2

cup

(1 stick) unsalted butter, plus more for the pan, at room temperature

1

cup

all-purpose flour, plus more for your fingers

1/4

teaspoon

baking powder

1/2

cup

sugar, plus 1 1/2 tablespoons

1

large egg

2

to 3 Bosc pears, peeled, halved, and cored

1 1/2

teaspoons

ground cinnamon

1/4

cup

apricot jam

1

tablespoon

fresh lemon juice

whipped cream (optional)

Directions

1. Heat oven to 350° F.
2. Butter a 14-inch rectangular tart pan and set aside.
3. Combine the flour and baking powder in a medium bowl and set aside.
4. Using an electric mixer, cream the butter and 1/2 cup sugar at high speed in a large bowl. Lower speed to medium, add the egg, and beat until incorporated. Gradually add the flour mixture until fully incorporated. The dough will be very soft.
5. Push the dough into the pan with floured fingers to form an even crust. Arrange the pear halves, top to bottom, cut-side down. Sprinkle with the cinnamon and the remaining sugar. Bake until the crust is golden brown, about 45 minutes; let cool.
6. Heat the apricot jam and lemon juice in a small saucepan over medium-low heat, mixing until combined. Remove from heat and brush gently over the entire tart. Serve with the whipped cream, if desired.

Pear Apple galette

Serves 8

preparation

20

minutes

cooking

80

minutes

Ingredients

2

tablespoons

all-purpose flour, plus more for the surface

2

9-inch refrigerated piecrusts

1/4

cup plus 2 tablespoons

apricot preserves

3

Empire, Gala, or Cortland apples, peeled and sliced 1/4-inch thick

3

Bartlett pears, peeled and sliced 1/4 inch thick

2

tablespoons

fresh lemon juice

1

teaspoon

grated fresh ginger

1/2

teaspoon

ground cinnamon

3

tablespoons plus 1 teaspoon

granulated sugar

1

large egg, beaten

Directions

1. Heat oven to 350° F. On a lightly floured surface, place one piecrust on top of the other and roll out the stack to form one 16-inch circle. Transfer to a parchment-lined baking sheet. Spread 1/4 cup of the preserves on the crust, leaving a 2-inch border.
2. In a large bowl, toss the apples, pears, flour, lemon juice, ginger, cinnamon, and 3 tablespoons of the sugar. Transfer to the crust, leaving the border clear. Fold the edges of the crust over the fruit mixture.
3. Brush the egg on the crust and sprinkle with the remaining teaspoon of sugar. Bake until the crust is golden brown and the fruit is tender, 50 to 60 minutes.
4. In a small saucepan, heat the remaining 2 tablespoons of preserves and 1 tablespoon water over medium heat until liquid, 2 to 3 minutes. Brush on the fruit. Serve warm or at room temperature.

To Bring It: The galette can be made one day ahead; just cover it tightly with plastic wrap. To prevent it from sliding around on the serving plate, dab some preserves in the center of the plate before placing the galette on top.

Pear, banana and cinnamon pikelets

• 1 cup gluten-free self-raising flour
• 1 teaspoon ground cinnamon
• 2 tablespoons caster sugar
• 3/4 cup reduced-fat milk
• 40g unsalted butter, melted, cooled
• 1 teaspoon vanilla extract
• 1 large ripe banana, mashed
• 1 packham pear, cored, finely chopped
• Olive oil cooking spray
• Reduced-fat passionfruit yoghurt, to serve

Select all ingredients

• Method

1. 
   
   Combine flour, cinnamon and sugar in a bowl. Make a well in the centre. Combine milk, butter and vanilla in a jug. Add to flour mixture. Whisk until smooth. Stir in banana and pear. Stand for 10 minutes.
2. Spray a non-stick frying pan with oil. Heat over medium heat. Spoon tablespoons of batter into pan to make 4 pikelets. Cook for 1 to 2 minutes or until bubbles appear on the surface. Turn. Cook for 1 to 2 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter to make 16 pikelets. Serve with yoghurt.

Moist pear cookies

• 
• 

  Everyday Party Ideas

  Movie night, a family birthday, making it to Friday — host any occasion like a pro.
  

Ingredients:

Yield:

20

cookies

• 1/4 cup butter
• 1/2 cup brown sugar
• 1/2 egg
• 7/8 cup rolled oats
• 1/2 teaspoon cinnamon
• 5/8 cup chopped pears (fresh or canned)
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 1/2 to taste sugar, for topping
• 5/8 cup flour

• Directions:

  1. 1
     Preheat oven to 350 F degrees.
  2. 2
     Cream butter w/ brown sugar.
  3. 3
     Beat in dry ingredients.
  4. 4
     Drop by teaspoonsful on to greased cookie sheets.
  5. 5
     Sprinkle w/ sugar.
  6. 6
     Bake 15 minutes
   

pear upside down cake

Position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9x2-inch round cake pan (don't use a springform pan, as the caramel might leak out during baking). Line the bottom of the pan with a round of parchment and butter the top of the paper.

Make the topping

Peel, core, and cut the pears lengthwise into 1/4-inch-thick slices. Arrange the pear slices on the bottom of the pan in a circle around the edge, overlapping them slightly, with the pointed ends towards the center. If necessary, cut a little off the pointed ends to make the slices fit better. Or if the pear slices don't reach all the way to the middle, arrange a few of the shorter slices in the center to cover the bottom of the pan.
Make the Basic Caramel according to the directions. Immediately remove the pan from the heat and whisk in the 4 Tbs. of butter one piece at a time, until they are completely melted. Carefully pour the hot caramel evenly over the pears (it should spread over the pears and onto the bottom of the pan).

Make the cake batter

Sift the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. Stir to combine. In a small bowl, stir together the milk and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 1 minute.Turn the mixer to medium and slowly add the brown sugar. Increase the speed to high and continue to mix until lightened in texture and color, 2 to 3 minutes total. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning and ending with the flour. Mix each addition just enough to incorporate, as overmixing will lead to a tougher cake. Scrape down the sides of the bowl one last time and mix briefly to blend well.

Bake the cake

Spoon the batter in large dollops over the pears and smooth it into an even layer with an offset spatula. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders, carefully invert the cake pan onto the plate.

Sweet Tart Crust - pear almond filling

Makes enough for one 9-inch tart crust
1 1/2 cups (190 grams) all-purpose flour
1/2 cup (60 grams) confectioner’s sugar
1/4 teaspoon (1 to 2 grams) table salt
1 stick plus 1 tablespoon (9 tablespoons, 4 1/2 ounces or 130 grams) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
1. Put the flour, sugar and salt in the bowl of a food processor and pulse a few times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in — you should have pieces the size of oatmeal flakes and some the size of peas. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulse about 10 seconds each until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change; heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. Chill the dough, wrapped in plastic wrap, for about 2 hours before rolling.*
2. To roll the dough: Butter a 9-inch fluted tart pan with a removable bottom. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork.
3. Freeze the crust for at least 30 minutes, preferably longer, before baking.
4. To fully bake the crust: Center a rack in the oven and preheat the oven to 375°F. Butter the shiny side of a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet and bake the crust for 25 minutes.
5. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon (or prick it with the tip of a small knife). Bake the crust about 10 minutes longer, or until it is firm and golden brown, brown being the important word: a pale crust doesn’t have a lot of flavor. Transfer the pan to a rack and cool the crust to room temperature.
Storing: The dough can be wrapped and kept in the refrigerator for up to 5 days or frozen for up to 2 months. While the fully baked crust can be packed airtight and frozen for up to 2 months, the flavor will be fresher bake it directly from the freezer, already rolled out–just add about 5 minutes to the baking time.
* Alternate press-in technique: If you want to use the press-in method, you can work with the dough as soon as it’s processed. Just press the dough evenly over the bottom and up the sides of the pan. Don’t be too heavy-handed; press the crust in so that the edges of the pieces cling to one another, but don’t press so hard that the crust loses its crumbly texture.
Pear and Almond Tart

If you’d like to use canned pears halves for this–it is trés French, you see–just drain the canned pears, dry them very well, and carry on.
Pears
4 cups (950 ml) water
1 1/4 cups (225 grams) sugar
1 1/2 tablespoons (20 ml) fresh lemon juice
3 medium-size firm but ripe Bosc pears, peeled (each about 7 ounces or 200 grams)
Almond Filling
2/3 cup (75 grams) blanched slivered almonds
1 tablespoon (10 grams) all purpose flour
7 tablespoons (90 grams) sugar
6 tablespoons (3 ounces or 85 grams) unsalted butter, room temperature
1 large egg
1/2 teaspoon almond extract or 2 teaspoons (10 ml) brandy (optional)
1 sweet tart shell, baked (recipe above)
Powdered sugar (optional)
For pears: Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
For almond filling: Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter and flavorings (if using). Blend until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
Position rack in center of oven and preheat to 350°F. Spread almond filling evenly in baked tart crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.
Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.

Kleacha

Dough ingredients:

6 cups flour

1 tsp salt

Optional ingredients:

1/3 cup sesame seeds (roasted/toasted)
1 tsp cinnamon ground

1/2 tsp all spice

Mix the above in a big bowl. Add in and mix until it is resembling crumbs:

1 1/4 cups oil (or instead 3/4 cup melted butter and 1/2 cup oil)

In a small bowl proof the yeast:

1 tsp yeast
1 tsp sugar
1/2 cup warm water

When foamy in 5 mins or so mix a little warm milk (below ingredient) into it and dump the yeasty mixture it into the dough.

Begin adding the warm milk below little by little until it looks like a good dough.

1 1/2 - 2 cups warm milk

Allow the dough to rise for two hours.

Filling ingredients:

Date paste or pitted whole dates from the bulk store (a large bag)

Walnuts, chopped up, mixed with some sugar to sweeten

Shredded coconut, mixed with sugar to sweeten

Prepare date filling by putting 4 cups pitted dates into a pot add 1/8 cup oil, 1 cup water and 1/2 tsp cinnamon (optional) then bring to a boil until it turns into a soft sticky paste. Set aside to cool flattened out on a plate.

Roll dough into a thin layer (about 1/8 inch) into a big square.

Spread the date mixture all over.

Roll it up like a cinnamon roll, but tightly and slice 1 inch pieces.

Lay them on the tray, the same way they were sliced (unlike cinnamon rolls which are laying on their sides).

Wipe the tops with beated egg then bake until browned on preheated 375 Oven until dough is cooked and they are golden brown.

Yakh Dar Behesht

Ingredients
1 litre almond milk
1 litre cold water
150g cornstarch
80g rice flour
500g raw sugar
1/2 cup rosewater
1 cup pistachios, very finely chopped

To Make
1. Place cold water in a large bowl and add the cornstarch. Stir well until the cornstarch is completely dissolved (there should be no lumps as long as you do this in cold water).
2. Place the almond milk and rice flour in a saucepan and stir well to dissolve. Add the cornstarch and place the saucepan over a low heat.
3. Stir continuously while the liquid heats up and bring it to a simmer. Stir continuously!!
4. Simmer for about 10 minutes or until it becomes the consistency of thick custard (stirring continuously!).
5. Pour into a large wide rectangular dish (like a big lasagne dish) and smooth the surface out level. Allow to cool.
6. Refrigerate for a couple of hours and then cut into diamond shaped slices in the pan.
7. Spread the crushed pistachios over the top and serve.

Serves 10-12.

African Loz - Almond and Pistachio Balls

Ingredients:

230gm almond meal

120gm icing sugar

7 tablespoons orange blossom water

30gm shelled pistachio nuts finely chopped

30gm caster sugar

Icing sugar for dusting

Extra pistachio nuts for garnishing

How to make:

1.Combine the ground almonds and icing sugar with enough orange-blossom water to

form a stiff paste.

2.Knead until smooth and allow to rest for about 10 minutes.

3.Combine the finely chopped pistachio nuts and caster sugar, grind in a mortar and  

pestle until fine, and set aside.

4.Roll the paste into balls the size of a walnut, and using a teaspoon handle, make a small hole in each ball and and fill it with the combined pistachio mixture, then close the hole over the filling so it is once again a ball. This takes a bit of technique, as the powdery sugar filling makes it difficult to close over the hole - after a few tries I perfected a method of sort of pinching the seam together and smoothing in over by tapping it repeatedly with my index finger. It worked really well, but sadly I don't have a YouTube channel so I can't really show you how I did it!

5.Roll the balls in icing sugar and place in small paper cups or on a serving plate.

6.Decorate the top of each ball with a pistachio nut and serve.

Makes approx 13.

Šljivovec (Croatian Plum Pie)

Ingredients:

Pastry:

400gm of wholemeal flour

2 Tbsp of canola oil

1 sachet (5gm) yeast

1/2 tsp of salt

2 Tbsp of raw sugar

1/2 cup of warm water

Filling:

7 large Plums, sliced into wedges (about 6 per plum)

1/4 cup of sweet dark rum (or plain brown rum)

2 tsp of ground cinnamon

3 Tbsp of almond meal

Juice of half a lemon

3 Tbsp of brown sugar.

How To Make:

1. Mix the yeast, sugar and warm water in a large bowl. Let sit for 10mins.

2. Preheat oven to 180 degrees Celsius.

3. Mix in flour, salt and oil with your hands, until a smooth, elastic dough has formed. Form in to a ball, and leave in the bowl in a warm place, firmly covered with a tea towel, for 15mins.

4. Place plums and all other filling ingredients, except for 2 Tbsp of brown sugar and the almond meal, in a bowl and let sit for 15mins.

5.Dust a smooth, flat surface (like your bench!) with flour, and roll the dough into a circle.

6. Spread the almond meal and remaining 2 Tbsp of brown sugar evenly over the dough.
7. Pour plum mixture into the middle of the dough and fold the edges in.
8. Bake for 45mins.

Goosh e Feel Afghan sweets

Ingredients:
-1/2Kg flour
-250g sugar (and powder sugar)
-100g ground Pistachios
-50g cardamom
-1 egg

 -1/2L oil

Instruction:

• First: mix the egg in a bowl. Add 0.25 glass of oil, 1/2Tbs cardamom, 1/2kg flour. Mix this well
• Add water to it until it becomes dough.
• Make little balls of this and flatten it and make them like 2 ears. or any other shape.
• Prepare hot oil in a frying pan and put these "elephant ears" in it.
• Get it out the oil when it becomes crunchy.
• Mix some powdered sugar, pistachious and cardamom.
• Put the parata's on a plate and add this powder on it.

Sheer Payra Afghan Rosewater, Cardamom Fudge

½ cup plus 1 tablespoon warm water
1¼ cups sugar
1/4 teaspoon salt
1 ¼ cups powdered milk
1 teaspoon rosewater
1 teaspoon cardamom
2 tablespoons walnuts, finely chopped
2 tablespoons almonds, finely chopped
2 tablespoons pistachios, finely chopped

Lightly butter a glass or metal pan, approximately 7x11 inches and 1-2 inches deep.
Time is of essence in this recipe. For best resutls, have all your ingredients measured and accessible in your work area before you go to the next step.
Add the water in a heavy bottomed sauce-pan, cook the sugar and salt over medium heat, stirring constantly until the sugar melts, around 3-4 minutes. Turn the heat up to high, bring to a boil, stir constantly for 2 minutes, a white foam will form on the syrup and it will thicken.
Remove pot from heat and move to your work area.  Drizzle the powdered milk in the pot, as you stir, a creamy smooth mixture will form.  Add rosewater, cardamom, almonds and walnuts.  Mix well, making sure the nuts are distributed evenly in the batter.
Pour the mixture into the pan, scraping all the extras from the sides of the pan.  It should spread out but if it doesn’t, use the back of a spatula to flatten it evenly.  Sprinkle with pistachios and set to cool, approximately 1-2 hours.
Cut with a sharp knife in 2x2 inch squares, serve with a cup of black tea or coffee. Store the extra in in an air tight container or ziploc bag. Do not refridgerate, keep at room temprature.

Pflaumenmus

Ingredients
400 g sugar
400 g butter, melted and cooled off
1 pinch salt
1 tbsp baking powder Dr oetker
2 med size eggs
750 g flour
Topping
600 g plum butter
2 eggs
450 g creme fraiche
2 packages vanilla sugar
Baking Instructions
- melt butter and let cool off.
- mix sugar, flour, salt and baking powder in a big bowl; add 2 eggs and butter, make streusel out of it.
- layer a baking tray with parchment paper or grease it.
- pre-heat oven.
- place plum butter in a 1 quart plastic bag, make  knot on top.
- mix creme fraiche, vanilla sugar and eggs until it is creamy and smooth.
- press 2/3 of the dough onto the baking tray, so you get a smooth cake base.
- spread cream on top.
- cut a corner off the bag with the plum butter and place plum butter blots on the cream; add remaining streusel on top.
- bake for 30 min on 350 F.
Let cool off on a baking grid, then cut in triangles and dust with powdered sugar.
Tips
- Instead of plum butter use apricot jam or red currant jelly.
- Use less jam if you don’t want the cake to be so sweet or the layer of jam is thinner.
- Add 1 tsp cinnamon to the remaining streusel, knead the dough again, then place on top.
- This cake can be frozen.