Atabaki or Crown Prince sweets, traditional Qazvin sweets

Ingredients for 800 to 900 grams of Atabaki sweets:

250 grams of flour
Chickpea flour 125 grams
Rice flour 125 grams
Clear solid oil 225 g
Sifted powdered sugar 175 grams
3 egg yolks
Grind a teaspoon
Portulaca oleracea seeds or pistachio powder as needed

How to prepare Atabaki or Crown Prince sweets

First, pour the oil and powdered sugar into a bowl and stir with an electric mixer on high speed for about 10 minutes until it is completely mixed and creamy. Add the cardamom at the end of 10 minutes. Add the yolks and stir well to eat. Then add the sifted flour spoon by spoon and mix with a mixer to get a soft dough. One or two tablespoons of flour may be added. If you want to make Atabaki cocoa cake, halve the dough and add one to two tablespoons of sifted cocoa powder to one part of the dough. Knead until the dough becomes chocolate. Put the chocolate and white dough separately in the freezer bag and leave it in a cool place in the kitchen for 4 to 5 hours. Tip: Leave the dough in the refrigerator for about 2 hours. Cover the bottom of the oven tray with greaseproof paper. (It can be made without paper).

Preparing Atabaki pastry for baking Take a dough the size of a hazelnut and roll it in your hands. Place the dough balls in a tray with a small distance between them. Press the Atabaki pastry dough a little. Turn the oven to 180 degrees Celsius and allow a quarter of an hour for the oven to heat up (leaving the enamel tray on the bottom of the oven). Put a few round rings on the dough with a small round gutter. Sprinkle pistachio powder or purslane seeds on Atabaki sweets (similar to the rings of the Olympic logo.) Place the pastry tray on the middle layer of the oven and allow 20 minutes for the pastry to bake. Remove the tray from the oven and set aside until the Atabaki pastry is completely cooled. Then put it in a bowl or it will become powder. To speed up the work, you should have 2 to 4 confectionery trays to prepare the next tray at the distance of each tray in the oven.


You can also use butter.
Melt the butter in this way. Separate the buttermilk and leave the butter in the refrigerator for 5 hours or overnight to harden.
Then use it to bake sweets that need plain oil. The use of refined oil makes the texture of the sweets firmer, easier to mold and tastes like market samples. If you wish, open Atabaki pastry dough in a tray with a diameter of 1 cm. Put the opened dough in the refrigerator for a quarter and then mold it with your favorite cutter like chickpea cake and place it in the oven tray.

To make it easier to cut the pastry, it is better to shake the cutter in the rice flour to add the extra flour and then cut it.

Translated from:Reza traditional Pastry