Almond Pie

Badambura means almond (badam) pie (bura). It belongs to Azerbaijani cuisine, one of the cuisines of the Caucasus. This multylayered pastry is filled with almonds meal, sugar, and ground cardamom. Badambura is usually prepared for the spring holiday Novruz, but can be enjoyed all throughout the year.

Milk, Nuts, and Honey

I discovered Badambura when was looking for an interesting dessert to add to my Caucasus Regional Cuisines tasting menu. There is Georgian puff pastry similar to Badambura, but with walnuts and less laborious, shaped as a roll. There are actually many similar pastries/cookies in Caucasus, Mediterranean, and Middle East cuisines — the dough is based on soured milk and often layered, the filling is made with nuts and sugar or honey. Kada, badambura, pakhlava, sweet shor-gogal — are some of them. Look at Italian sfogliatelle: the method for shaping is the same.


Prep Time3 hrs
Cook Time20 mins
Total Time5 hrs 20 mins
Course: Dessert
Cuisine: Azerbaijani
Keyword: dessert, layered dough, lycooking, lyukum cooking lab, pastry, recipe
Servings: 20 mini pies


for dough

  • 250 g wheat flour all-purpose
  • 50 g butter
  • 1/2 tsp Saf Instant Yeast
  • 1 egg
  • 100 g yogurt whole milk, Bulgarian cultures
  • 1/2 tbsp sugar
  • 1/2 tsp kosher salt

for brushing dough

  • 50 g melted butter

for filling

  • 50 g almond meal
  • 50 g brown sugar
  • 25 g melted butter
  • 1/2 tsp cardamom freshly ground

for egg wash

  • 1 egg yolk
  • 1/2 tbsp water cold
  • 1 pinch sugar


for dough

  • Use a food processor (s-blade) or your hands to crumb butter and flour. Mix in other dry ingredients.
  • Mix wet ingredients in a separate bowl. Combine dry and wet mixtures, make the dough, knead it well, and let it stay in room temperature for about 30-45 minutes to activate the yeast. Cover and refrigerate it for at least another hour, and it is ready to work with.

for filling

  • Mix all ingredients.

for shaping

  • Preheat oven to 350F. Line 1 standard baking sheet with parchment paper or silicon mat. Mix egg yolk and water to prepare egg wash.
  • Divide the dough into two equal parts. Roll them into two rectangles ~10" wide, 1/16″ thin. Using pastry brush, apply a thin layer of melted butter. When rolling, make sure the layers are tight.
  • Roll one rectangle of dough, then roll it inside the second rectangle of dough. If the temperature in your kitchen is high, the butter layer will make dough slide. Cover with plastic wrap and refrigerate for at least 1 hour — it'll help to slice portions easier.
  • Cut the roll to ~1/2" thick slices and place them on lined baking sheet.
  • To ensure that layers of dough are bakes beautifully, do not press the bottom. Instead, gently stretch the sides of each portion up to form a pocket for the filling.
  • Put one teaspoon of filling inside and pinch the edges of the pocket tightly.
  • Place all pastries seam down. Cover and let rise for about 30 minutes in room temperature.
  • Brush with egg wash and bake for ~20 minutes, or until light golden.