Uzbek & the Silk Road · Dessert
Un Holvasi
- Intermediate
- 40 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with toasted, nutty warmth throughout, richness that coats and comforts, settling low and earthy.
Ingredients
- 250 g plain flour
- 200 g butter
- 200 g sugar
- 150 ml water
- 60 g walnuts, roughly chopped
- pinch of fine salt
Equipment
Sheet pan
Allergen screen
Found: gluten · dairy · nuts
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Boil the sugar and water to a clear syrup at 110C (230F), then keep it hot at the side of the stove.
- Melt the butter in a heavy pan over medium low heat, stir in the flour and salt and cook, stirring without stopping, 20 to 25 minutes; it will go from pale sand to hazelnut brown, loosen from a paste to a pourable cream and smell of toasted nuts. 25 min
- Take the pan off the heat, then pour the hot syrup in a thin stream while beating hard; the mixture hisses, seizes and then comes back glossy and thick.
- Beat in the walnuts, press 2 cm deep into an oiled tray and leave until firm and just warm, then cut into diamonds.
At the Table
- The Pour
- Sauternes
- Also Right
- Demi-sec Champagne
- From the Taps
- Belgian tripel
- Zero-Proof
- Jasmine tea
The sweetness rule is absolute: the pour must be sweeter than the plate, and acid keeps it from cloying.
Saved on this device and kept across visits: export from My Menu to move them.