These tender layered pastries feature two classic fillings: sweet walnut and fragrant dried apricot. The buttery kefir dough is soft, easy to work with, and bakes into delicate layers that almost melt in your mouth. Although baked as one large pie, it is traditionally cooled and cut into individual pastries, making it perfect for holidays, tea time, or sharing with family and friends.

Ingredients:

• salt	a pinch
• vegetable oil	2 tablespoons
• butter	110 grams
• All-purpose flour	500 grams
• baking soda	1 teaspoon
• sour cream	120 grams
• granulated sugar	100 grams
• egg	1
• walnuts	200 grams
• kefir	150 ml
• egg (for glazing)	1
• additional all-purpose flour (for dusting)	up to 60 grams
• dried apricots	200 grams
• granulated sugar (for apricot filling)	70 grams
• granulated sugar (for walnut filling)	70 grams
• chopped walnuts (optional, for topping)	to taste

1. Add the baking soda to the kefir and stir. Let stand for 5–10 minutes until slightly foamy.

2. Crack the egg into a large mixing bowl. Add the salt and 100 grams of sugar. Whisk until well combined.

3. Add the sour cream and mix until smooth.

4. Add the kefir mixture and stir to combine.

5. Melt the butter and allow it to cool slightly. Pour the butter into the mixture and stir with a spatula.

6. Add 1 tablespoon of the vegetable oil and mix well.

7. Gradually add the flour, mixing after each addition. Knead until a soft, smooth dough forms. Depending on the flour, you may not need the entire amount.

8. Add the remaining tablespoon of vegetable oil and knead until it is fully incorporated.

9. Wrap the dough in plastic wrap. Refrigerate for at least 1 hour or, for the best texture, overnight.

10. Place the dried apricots in a bowl. Pour boiling water over them and let stand for 15 minutes.

11. Drain well. Pat the dried apricots dry with paper towels.

12. Place the dried apricots and 70 grams of sugar in a food processor or blender. Blend until a smooth, thick paste forms.

13. Place the walnuts and the remaining 70 grams of sugar into a food processor. Pulse until the walnuts are finely ground, but do not over-process into a paste.

14. Divide the dough into three portions: two larger portions and one smaller portion.

15. Lightly grease a 27-centimeter (11-inch) round baking pan.

16. Lightly dust the work surface with flour.

17. Roll one of the larger portions of dough into a circle the same diameter as the pan.

18. Transfer it to the prepared pan. Gently press the dough into the pan and slightly up the sides to form a small rim.

19. Evenly spread the walnut filling over the dough.

20. Roll the smaller portion of dough into another 27-centimeter circle. Place it over the walnut filling. Pinch the edges together with the bottom layer to completely seal the walnut filling inside.

21. Spread the apricot filling evenly over the second layer.

22. Roll the remaining large portion of dough into a circle slightly larger than the pan. Place it over the apricot filling. Seal the edges by pinching them to the lower layers.

23. Press gently around the edge with a spatula or your fingers.

24. Lightly press the top of the pastry with your hand to level the filling.

25. Preheat the oven to 350°F (180°C).

26. Beat the remaining egg. Brush the entire surface with the beaten egg.

27. Prick the top several times with a fork to allow steam to escape.

28. If desired, sprinkle chopped walnuts over the top.

29. Bake for about 30 minutes, or until beautifully golden brown. A wooden skewer inserted into the center should come out clean.

30. Allow the pastry to cool in the pan for about 40 minutes.

31. Remove from the pan. Cut into squares, diamonds, or wedges and serve.

TIPS & VARIATIONS:

- Plain whole-milk yogurt may be substituted for the kefir.

- Refrigerating the dough overnight makes it easier to roll and improves the texture.

- If the dried apricot paste seems too thick, add 1–2 teaspoons of warm water while blending.

- Pecans, hazelnuts, or almonds can be substituted for part of the walnuts.

- A teaspoon of vanilla extract or a pinch of ground cinnamon can be added to the apricot filling for extra flavor.

- Dust the cooled pastries with powdered sugar for an elegant finish.

- Store the pastries in an airtight container at room temperature for up to 3 days. They also freeze well.

SERVING IDEAS:

Serve with hot tea or freshly brewed coffee.

Pair with black tea, Earl Grey, or green tea.

Enjoy with vanilla ice cream or lightly sweetened whipped cream.

Arrange on a holiday dessert platter with cookies and other traditional pastries.

Serve slightly warm or completely cooled—the flavors become even richer after several hours.

Dried Apricot and Walnut Pastries