Title: Some Albanian Desserts
Categories: Albanian Pastry Dessert
Yield: 4 Servings

None

Kurabie

Take 1 cup of yogurt, 3 eggs, 1 cup of sugar, half a cup of melted (or solid) butter, 1 teaspoon of baking soda, 2 packs of vanilla or the peel of half of a lemon and about 1 kg (about 35 ounces) of flour.

Mix the baking soda in the yogurt, add the above mentioned products one by one and prepare the dough. With hands covered with melted butter take pieces of the dough and shape into ovals about the size of a walnut, then place them on a butter covered baking pan and leave spaces in between each piece of dough. From above cover the pieces of dough with beat eggs, sprinkle sugar and cook in a medium-heat oven.

Gjevrek me susam Cracknel with sesame

Take 1/4 kg (about 9 ounces) of pork fat or butter, 1/4 kg of powdered sugar, 4 eggs, 1 teaspoon of baking soda, the juice of half a piece of lemon, 2 packs of vanilla and 150 g (about 5 ounces) of sesame. Melt the butter or pork fat, combine with the sugar, add the previously beaten eggs, the baking soda and the lemon juice. Mix everything well then add flour to obtain a dough with average solidity. Spread the dough to a piece of a height of 1 cm (less than half an inch). Use a cup to cut circle shaped pieces of crcknel. Dip the pieces of cracknel in milk, spread sesame on them and place them on a baking pan. Cook in a hot oven.

Cracknels with sesame do not lose their freshness for a long time.

Bakllava

For bakllava you need the following: 1/2 kg (about 18 ounces) of ready made rolled dough, 200 g (about 7 ounces) of pressed walnuts, 3 cups of sugar, 2 cups of water and 1 teaspoon of cinnamon.

Spread the rolled dough, and sprinkle the walnuts with the cinnamon, then cover it with another layer of dough. Cut the bakllava in equal squares or rhomb shapes. Cover the bakllava with melted butter and leave it to bake in a hot oven. Afterwards, leave it to cool. Prepare the syrup with the water and the sugar, using the amounts given above. Let the syrup boil for 5 minutes. Before removing the syrup from the heat, add the juice of half a lemon. Let the syrup cool for about 5 minutes, then spread it on the bakllava.

Kadaif

On a baking pan covered with butter spread 1/2 kg (about 18 ounces) of kadaif. In the middle of the pan spread a row of walnuts and some cinnamon (1 cup of pressed walnuts should suffice). From above, spread on the kadaif 1/4 kg (about 9 ounces) of melted butter or place pieces of solid butter on the kadaif. Bake the kadaif in a hot oven until it has obtained a red color. The syrup must be added to the kadaif after it has completely cooled.

Prepare the syrup using 1 kg (about 35 ounces) of sugar and 1 liter of water, which you boil for 20 minutes.

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