Sagh-aroos

The wedding season is upon us and I thought of sharing a traditional Persian wedding pastry. Even though this pastry is slowly fading from the pastry shops, it is still one of my favorites. Sagh-aroos literally means "tail of a bride", a funny name for a pastry. Who knows why or how this pastry was named, but regardless of the name, the taste and aroma of this pastry will make you fall in love with it. 

Sagh-aroos is a tubular pastry shell stuffed with almond filling, dipped in rosewater syrup, then rolled in pistachios. The shell is very similar to cannoli, it's crunchy and the almond filling is pretty much following mulberry marzipan candies recipe but more crumbly.

Key points:

To make sagh-aroos you need to use cannoli tubes  if you don't have them, you can check "the ways to substitute cannoli tubes article.

When rolling the dough around the tubes, make sure the dough doesn't extend the tubes, otherwise it will be hard to release the tubes.

When brushing the dough with egg wash, use very little egg wash, so the pastry shells come out clean and not too eggy like you see in the picture below.

When frying the dough, make sure the oil is absolutely hot, test the oil by sticking the dough in, if the oil is hot, the dough will immediately start sizzling.

 

Sagh-aroos

Yields: 25-30 pastries .  Bake time: 30 minutes

Dough ingredients:

  • 1 & 1/2 cup Flour
  • 1/2 cup Milk
  • 2 tablespoons olive oil
  • 1 Egg yolk
  • 1/2 teaspoon baking powder
  • 1 Egg white

Process:

  1. Sift the four and baking powder together and set aside. In a large bowl whisk together milk, egg yolk, & olive oil.
  2. Slowly add flour to the liquid while stirring and mixing until you have a soft dough. Wrap the dough in plastic wrap and let rest for 30 minutes. Meanwhile lets prepare the filling.

Filling ingredients:

  • 100g almond powdered
  • 100g powdered sugar
  • 1/4 teaspoon almond extract
  • 2 teaspoons rose water
  • 4 tablespoon syrup: to make the syrup use 1 cup sugar & 1 cup water, mix together and bring to a boil. Let it boil until it reaches 210°F. Remove from the heat and let cool. Keep the extra syrup in a clean jar for later use.

Process:

  1. Using a food processor, pulse together the almond powdered with powdered sugar until it's well mixed. While the food processor is running add rose water and syrup and pulse until you have a crumbly mix that is moist. Remember you don't want to make almond paste, as long as the almond mix is moisten and crumbly stop pulsing. Place the almond mix in a bowl and set aside until we assemble the pastries.

Process for pastry shells:

Whisk the egg white until foamy and have it ready with a pastry brush for later use. Have a frying pan filled with canola oil, 3/4 of the way.

By now the gluten in your dough has been rested and the flour is completely moisten with the liquid and the dough is ready for use. Dust your work surface with flour, take half of the dough and flattened it into a rectangle shape. Use your rolling pin to open the dough to paper thin and cut the dough to length of the tubes

Place the tube on top of the dough, roll the dough around it, cut the dough with scissors when the dough overlaps. Depending on how long your tubes are, make an indentation with a dull knife to divide the tubes to 2 or 3 small 2" long. The reason we do this is to make cutting the pastry shells easier after frying. 

Brush the dough with a little bit of egg whites, place the frying pan on the broiler and heat up the oil,  test the oil to ensure that the oil is hot enough and fry the dough until it's golden brown and crispy. Remove from the pan and place on a plate covered with paper towel to absorb the extra grease, once cool enough to touch, release the dough from the tubes and using a serrated knife cut the long shell into smaller pieces using the lines that we made on the dough. 

You can store the shells in a tight plastic bag in the freezer for up two months.

Mise en place

  • Pastry shells
  • Almond filling
  • Pistachio powdered
  • Syrup

Fill the pastry shells with the almond filling and dip each end of the pastry shells into the syrup, make sure just to dip the ends and not the whole pastry, and once moisten, dip it in a bowl of pistachio powdered and place on to the serving tray.

Sagh-aroos is best served fresh. Store the extras in an airtight container for up to 48 hours.

I hope you enjoy this recipe, like always I love to hear from you. Leave me a comment, tell me your struggles in the kitchen and I be sure to answer you questions.

                                                              ~happy Baking~

Don't forget to share this recipe with your baker friends and family.