“Haskanoush” is more than a pastry; it’s a traditional special-occasion treat passed down from one generation to another.
|Maro Nalabandian’s Haskanoush|
I am told that the original recipe came from Van, Western
Armenia and is still prepared there to this day.
Haskanoush at their annual Food Festival.
contacted my cousin, Maro Nalabandian who lives in nearby Maryland, and who just
happens to be a chef who makes killer pastries, among other remarkable dishes.
the time she’d gotten there, the supply of haskanoush was already depleted; it’s a very popular treat!
snip the tops (of the pastry) with mini scissors (to resemble) a hask (stalk of
After my lesson on haskanoush, all I needed was a recipe. Maro painstakingly created the following recipe for home preparation. I must confess that I haven’t made this yet, but couldn’t wait to post it because it seems perfect for the Christmas season.
and sugar together.
simmer for about 5 minutes.
to be hot when dipping – OR-
into the cold syrup.
rest by freezing but without dipping into the syrup.
~Maro suggests that if you don’t like desserts that are
too sweet or syrupy, you can omit dipping the baked haskanoush in the simple
syrup altogether, especially since there is an ample amount of sugar in the filling.
3 1/2 cups flour – plus 1/2 a cup Flour, as needed
** Mahleb, also spelled ‘mahlab’,is the dried “heart” of the cherry
pit. It can be purchased in most Middle Eastern stores. I
powder, salt and Mahleb to the bowl.
slowly to the dry ingredients.
remaining 1/2 cup of flour.The dough will be soft to the touch.
plastic wrap till ready to use.
rolling pin and a small thin-tip sharp scissors.
or with rolling pin on the counter.
filling in the middle, spreading it from
one end to the other (not quite to the edge) in a line.
end, close the edges together firmly.
same with the rest.
rows of snips on each pastry.
until lightly golden.