12 Serves
77 Mins
Prepare the almond filling by mixing almond flour, sugar, and orange blossom water in a bowl until a smooth, pliable paste forms.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
30 µg / 400 µgCalcium
126 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
126 mg / 420 mgPhosphorus
206 mg / 1,250 mgPotassium
366 mg / 4,700 mgSodium
24 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
6 g / 28 gSugar
10 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Prepare the pastry dough by combining flour, butter, and a splash of water, kneading until smooth, then let it rest.
Roll out the dough thinly on a surface and use a pastry cutter to create circles, then place a small log of almond filling in the center of each.
Fold the dough over the filling to create the signature crescent shape, pinching the edges to seal them securely.
Arrange the pastries on a baking sheet and bake in a preheated oven until they are lightly golden and firm.
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Kazakh