Happy Eid el-Adha to all those celebrating!
These sablés cookies are in remembrance of my grandmother, Nabeeha, who used to make them from scratch and fill them with her own homemade apricot jelly.
These are filled with a fresh pomegranate jelly made with seasonal pomegranates, some sugar and a teaspoon of agar-agar; the agar-agar is a food I would recommend you seek out in Asian markets. It will jell anything in about an hour, is 100% natural (made from algeas) and suitable for vegans.
Agar-agar can be substituted with plain gelatin or pectin.
FOR THE POMEGRANATE JELLY
- 2 large pomegranates
- 1 cup of sugar
- 1 teaspoon of agar-agar
FOR THE SABLES:
- 250 g. all-purpose unbleached flour
- 180 g. of unsalted butter
- 75 g. of powdered sugar
- dash of salt
- 50 g. of almond meal
- rind of one large orange or lemon
- 1 small egg+1 egg yolk
- 1 tsp of orange blossom water and 1 tsp of vanilla extract (can substitute same amount of dark rum)
- Chuck the pomegranates and place them in the bowl of a food processor; run the machine for a few seconds until the juice is formed; transfer the contents of the bowl onto a bowl lined with a sieve and press on the arils to extract even more juice. You should have about 1 cup of juice.
- Place the pomegranate juice and sugar in a saucepan; bring to a simmer while stirring from time to time until the sugar is dissolved. Add the agar-agar and keep stirring for two minutes. Cool.
For the pastry:
- Place the flour, salt, sugar and almond flour in the bowl of a mixer; add the orange rind and mix well to combine. Add the egg, egg yolk, butter cut into small squares, vanilla and orange blossom water. Mix until a dough forms, taking care not to over mix. Wrap in plastic and refrigerate for one hour or overnight.
- Cut the dough in half and roll out between two sheets of wax paper; cut into desired shapes and bake in a 350F oven for 15 minutes or so. Cool then fill with jelly and enjoy!
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