Algerian
Tcharek
Algerian crescent pastries filled with almond, cinnamon, and orange blossom water, then finished with honey and powdered sugar. They are tender and fragrant, the kind of sweet often served with coffee or mint tea for Eid and family visits.
Ingredients
- All-purpose flour1 cup
- Smen or ghee, softened3 tbsp
- Fine salt1 pinch
- Orange blossom water3 tbsp, divided
- Cold water1 to 2 tbsp, as needed
- Finely ground blanched almonds1/2 cup
- Granulated sugar2 tbsp
- Ground cinnamon1/4 tsp
- Honey3 tbsp
- Powdered sugar3/4 cup
Method
- Mix the flour and salt in a bowl, then rub in the softened smen with your fingertips until the mixture looks sandy.
- Add 2 tablespoons orange blossom water and just enough cold water to bring the dough together into a soft, smooth ball without kneading it heavily.
- Cover the dough and let it rest for 20 minutes.
- In a separate bowl, mix the ground almonds, granulated sugar, cinnamon, and 1 tablespoon orange blossom water until the filling holds together when pressed.
- Divide the almond filling into 6 small logs.
- Roll the rested dough thinly on a lightly floured surface and cut it into 6 small circles or ovals.
- Place one almond log near the edge of each piece of dough, roll it up snugly, seal the seam, and curve it gently into a crescent shape.
- Arrange the crescents seam-side down on a baking tray and bake at 170°C for 18 to 20 minutes, until set and only lightly golden underneath.
- Warm the honey gently until loose, then dip each warm crescent briefly in the honey and let the excess drip off.
- Roll the crescents in powdered sugar, let them sit for 10 minutes, then roll them a second time for a soft white coating.
Common questions
Can I substitute butter for smen in tcharek, and will the texture still be right?
Yes. Use an equal amount of unsalted butter or half butter, half ghee if you can’t find smen. The cookies will be a little less fragrant and slightly less traditional, but still tender and crumbly.
How long does tcharek take from start to finish, including resting and baking?
Plan for about 45 to 60 minutes total. The dough needs 20 minutes resting, and shaping takes the most time. Baking is quick, usually 18 to 20 minutes, so don’t overbake.
What are the most common mistakes when making tcharek?
Adding too much water, kneading the dough too much, or overfilling the pastries are the biggest issues. The dough should stay soft, not sticky, and the crescents should be sealed well to prevent splitting.
How should I store tcharek, and how long do they keep?
Store completely cooled tcharek in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a container; thaw at room temperature.
How should tcharek be served, and can I make them ahead for tea or holidays?
Serve tcharek at room temperature with coffee, mint tea, or Arabic tea. They’re excellent make-ahead pastries: bake them a day or two before serving, then dust with powdered sugar just before presenting.