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.
~Maro Nalabandian’s Haskanoush~
Yields approx. 40 pieces, depending on size
Simple Syrup Ingredients:
2 cups Sugar
1 cup Water
1 Tbsp. fresh Lemon Juice
1/2 tsp. Orange Blossom water
1/2 tsp. Rose Water (opt)
~In a small sauce pot, on medium heat gently stir water
and sugar together.
~Bring the syrup to a boil, add the Lemon juice and
simmer for about 5 minutes.
~Stir in the Orange and Rose Water, turn off heat and set
~Either the syrup has to be cold and the Haskanoush has
to be hot when dipping – OR-
the Haskanoush has to be hot out of the oven when dipping
into the cold syrup.
~You may dip part of the Haskanoush to use and save the
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.
Cinnamon and Nut Filling Ingredients:
3 cups finely chopped Walnuts
4 Tbsp. Sugar
1 Tbsp. ground Cinnamon
1/8 tsp. ground Cloves
~Mix all together and set aside
The Dough Ingredients: 3 1/2 cups flour – plus 1/2 a cup Flour, as needed
2 tsp. Baking Powder
1/4 tsp. Salt
1 tsp. ground **Mahleb (sold in most Middle Eastern stores)
1 cup unsalted Butter, melted
1 cup Milk, room temperature
2 Eggs, room temperature, beaten
** Mahleb, also spelled ‘mahlab’,is the dried “heart” of the cherry
pit. It can be purchased in most Middle Eastern stores. I
~Using a stand mixer, add 3 1/2 cups of the flour, baking
powder, salt and Mahleb to the bowl.
~In a separate bowl, add the melted butter, milk, and beaten eggs; mix
~Turn the mixer on low speed, and add the liquid ingredients
slowly to the dry ingredients.
~Mix until it all comes together. If need be, add the
remaining 1/2 cup of flour.The dough will be soft to the touch.
~Make 2 inch size balls of dough. Place them on a tray and cover with
plastic wrap till ready to use.
~Have ready three baking sheets with parchment paper,
rolling pin and a small thin-tip sharp scissors.
~Place oven temperature at 350 degrees/F.
~Start by taking a dough/ball and press to open by hand
or with rolling pin on the counter.
~Roll each piece into a 4 to 5 inch circle, then place one teaspoon of the
filling in the middle, spreading it from
one end to the other (not quite to the edge) in a line.
~Fold halfway over the filling, and tightly roll to the
end, close the edges together firmly.
~Place it on a tray with the seam side down, and do the
same with the rest.
~Make sure they are one inch apart, placing diagonally in
~Start one by one snipping with the scissors making three
rows of snips on each pastry.
~Put the tray in the oven and bake for about 30 minutes
until lightly golden.
~Remove when done and continue dipping each piece into the room
as directed above.