Active Time

　　1 hr

　　Total Time

　　3 hr

　　Inspired by the Persian fried-turnover cookies called ghotab, food editor Shelley Wiseman used a simple dough to enfold fragrant candied orange peel and pistachios. Her method for candying the peel is very straightforward, and the results—tender and fresh-tasting—are so much better than the store-bought stuff. The flaky baked pastry, generously coated with confectioners sugar, pairs nicely with the chewy-crunchy filling within.

　　

Ingredients

Makes about 3 dozen cookies

　　

For sweet pastry dough:

2 2/3 cups all-purpose flour

　　1/4 cup granulated sugar

　　1/2 teaspoon salt

　　2 sticks cold unsalted butter, cut into 1/2-inch cubes

　　2 large egg yolks

　　3 to 4 tablespoons ice water

　　

For filling:

1 large navel orange

　　1/2 teaspoon salt

　　3/4 cup granulated sugar

　　3/4 cup water

　　1/2 cup coarsely chopped pistachios (2 1/4 ounces)

　　

For coating:

About 1 cup confectioners sugar

　　Equipment: a 3-inch fluted round cookie cutter

　　

Make dough:

Step 1

Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolks and 3 tablespoon water with a fork and stir into flour (or pulse) until incorporated.

　　

Step 2

Gently squeeze a small handful of dough: If it doesn't hold together, stir (or pulse) in 1 tablespoon more water. Do not overwork dough or pastry will be tough.

　　

Step 3

Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and divide in half. Form each half into a 4-inch square. Wrap each in plastic wrap and chill until firm, at least 1 hour.

　　

Make filling:

Step 4

Cut off peel, including white pith, from orange with a sharp knife and finely chop. (Reserve fruit for another use.) Put peel in a 2-quart heavy saucepan, then fill with water. Add salt and bring to a boil, then boil, uncovered, 10 minutes. Drain in a fine-mesh sieve.

　　

Step 5

Bring granulated sugar and water (3/4 cup) to a boil in saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Add peel to syrup. Gently simmer, uncovered, until peel begins to turn translucent and syrup is reduced to about 2/3 cup, 20 to 30 minutes.

　　

Step 6

Drain peel in fine-mesh sieve set over a bowl, reserving 3 tablespoon syrup. Stir together peel, reserved syrup, and pistachios. Cool to room temperature.

　　

Makes cookies:

Step 7

Preheat oven to 375°F with rack in middle. Line a large baking sheet with parchment paper.

　　

Step 8

Roll out 1 piece of dough on a floured surface with a floured rolling pin into a 15- by 12-inch rectangle. Cut out 16 to 20 rounds with cookie cutter.

　　

Step 9

Put a scant teaspoon filling on each round, then brush edge lightly with water and fold pastry over filling to form a half-moon. Press edges to seal. Shape each into a crescent by pushing a finger against middle of flat side.

　　

Step 10

Bake 1 inch apart on baking sheet until golden, 15 to 20 minutes. Transfer cookies on parchment to a rack to cool 2 minutes. Toss warm cookies, a few at a time, in confectioners sugar to coat generously. Cool completely.

　　

Step 11

Repeat with remaining dough (cool baking sheet and line with fresh parchment). Reroll scraps once for extra cookies if desired.

　　Cooks' notes:

　　•Dough can be chilled up to 1 day or frozen 2 weeks. Thaw in refrigerator.

　　•Cookies keep in an airtight container at room temperature 1 week.