Steps
- Mix ½ cup of plain yogurt with ½ teaspoon of baking powder and leave for 5 minutes. Beat ½ cup of melted cooled unsalted butter with 2 egg yolks, then stir in the yogurt.
- Work in 1½ cups of all-purpose flour just until the dough comes together. Wrap and refrigerate for 1 hour.
- Grind 1 cup of walnuts. Mix with 2 tablespoons of icing sugar, 1 tablespoon of rosewater, and 1½ teaspoons of ground cardamom.
- Preheat the oven to 350°F / 175°C. On a floured surface, roll the dough ⅛in / 3mm thick and cut 2in / 5cm circles; reroll the scraps.
- Place ½ teaspoon of filling on each circle, fold in half, and crimp the edges closed. Arrange on a parchment-lined baking sheet.
- Bake for 15-18 minutes, turning halfway, until golden. Coat the warm pastries in icing sugar.