Baslogh: Persian Walnut Pastry Swirl (In Persian)   
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(For all ingredients, please use organic versions if available)
150 grams starch
100 grams sugar
50 grams vegan butter
Coconut powder
½ cup rosewater
1½ cups water
½ teaspoon cardamom powder
¼ teaspoon vanilla

  1. Mix the sugar with 1 cup of water. Let the sugar dissolve.
  2. Pour the starch into a bowl, add in the rosewater and ½ cup of water.
  3. Stir the starch well and then sift the starch through a sieve into a bowl.
  4. Cook the sugar water mixture on high heat until it boils. This will take for about 3 to 4 minutes.
  5. Add in the starch into the sugar water. Use wooden spoon to stir.
  6. Stir the mixture continuously so that it becomes hardened for about 10 minutes.
  7. Use low heat.
  8. Add the cardamom powder. Keep stirring.
  9. Meanwhile, prepare a large tray, spread the plastic cling wrap over the tray and sprinkle over the coconut powder on it.
  10. When the starch mixture becomes quite elastic, this is the stage to add the butter.
  11. Stir the mix butter and starch completely so that there is no oily residue around the pot.
  12. Turn the heat off, let it cool down, and then add in the vanilla. Stir.
  13. There 2 ways to form the mixture. First to make it a bite-sized, take some mixture, form it into a ball, cover it with the coconut powder and put a walnut on top. Place it in a dish and put it in the refrigerator to cool. Second, to make it as a roll.
  14. To make it into a roll, put the mixture on top of the coconut powder.
  15. Spread the mixture completely and evenly with the thickness about less than 1 centimeter.
  16. Shape it into a rectangular shape.
  17. Put the walnut on top. Lay the walnuts around the edge, so that each walnut overlaps the previous one.
  18. Make sure the coconut powder doesn’t get into the mixture, but stays on the outside layer.
  19. Take the end of the plastic cling wrap, with the thumbs and index fingers on the walnuts, flip it over slowly.
  20. In each step of rolling, press it well with hands so that the starch forms a tight roll.
  21. Don’t let it cool because if it cools too much, then it won’t stick together.
  22. Remove the roll without the plastic wrap and put it on a plate, and keep it refrigerated for about 7-8 hours.
  23. When the time over, take out the roll sprinkle some pistachio powder and some walnuts on the side to decorate it.
  24. Slice the baslogh to serve.

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