Kaak Warka
Kaak Warka are delicate Tunisian pastries made with a thin, almost translucent dough wrapped around a fragrant almond filling. These ring-shaped cookies are subtly sweet and often served for special occasions.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 6
- Difficulty
- Hard
- Per serving
- 481 kcal
Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 250 gall-purpose flour
- 60 gunsalted butter, melted
- 2 tbsprose water
- 60 mlwater
filling
- 200 galmond flour
- 100 ggranulated sugar
- 1 tbsprose water
- 1 pcsegg white
Equipment
rolling pin · plastic wrap · large bowl · wire rack · baking sheet · parchment paper
The method
Step by step
- 1
For the dough, combine the all-purpose flour in a large bowl.
- 2
Add the melted unsalted butter to the flour and rub it in with your fingertips until the mixture resembles coarse crumbs.
About 5 min
- 3
Gradually add the rose water and water, mixing until a soft, pliable dough forms.
About 3 min
Cook’s note: Do not overmix the dough; it should just come together.
- 4
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
About 30 min
Cook’s note: Resting the dough makes it easier to work with.
- 5
While the dough rests, prepare the filling by combining the almond flour, granulated sugar, rose water, and egg white in a separate bowl.
About 5 min
- 6
Mix well until a firm, cohesive paste forms. If it's too dry, add a few drops more rose water; if too wet, add a little more almond flour.
About 2 min
- 7
Divide the almond filling into small, olive-sized pieces and roll them into thin logs, about 5-6 cm long.
About 10 min
Cook’s note: Aim for uniform size for even baking.
- 8
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
About 10 min
- 9
Take a small portion of the rested dough and roll it out very thinly on a lightly floured surface, aiming for a thickness of about 1mm.
About 10 min
Cook’s note: The thinner the dough, the more delicate the kaak warka will be.
- 10
Place an almond log along one edge of the dough, then carefully roll the dough over the filling to enclose it, forming a cylinder.
About 5 min
- 11
Gently bring the ends of the cylinder together to form a ring, pressing lightly to seal.
About 5 min
- 12
Repeat with the remaining dough and filling, placing the formed kaak warka on the prepared baking sheet.
About 15 min
- 13
Bake for 12-15 minutes, or until the pastries are lightly golden at the edges but still pale in the center.
About 15 min
Cook’s note: Do not overbake, as they should remain soft.
- 14
Remove from the oven and let cool completely on a wire rack before serving.
Per serving
Nutrition
- Calories
- 480.7kcal
- Protein
- 11.8g
- Carbs
- 55g
- Fat
- 25.2g
- Fibre
- 4.5g
- Sugar
- 18.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store Kaak Warka in an airtight container at room temperature.
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